南京农业大学教师个人主页 WJQ--Home--Paper Publications

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吴菊清

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Luo Mingyang,Shan Kai,Zhang Miao,Ke Weixin,Zhao Di,Nian Yingqun,Wu Juqing,Li Chunbao.Application of ultrasound treatment for improving the quality of infant meat puree,Ultrasonics Sonochemistry,2021,80(Participating authors)

婴幼儿辅食肉泥消费行为调研与分析,肉类工业,2020,(9):05-12(Participating authors)

猪胴体不同冷链运输条件下微生物变化,南京农业大学学报,2020,43(5):959-968(Correspondence Author)

食品学科虚拟仿真实验教学平台构建研究——以课程“畜产品加工学”乳化肠规模化生产虚拟仿真实验为例,中国农业教育,2020,21(158):86-92-(First Author)

李旻,吴菊清,陈志刚,吴涛.Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs,Food Biophysics,2019,(Co corresponding author)

周昌瑜,吴菊清,唐长波,李刚,戴晨,白云,李春保,徐幸莲,周光宏,曹锦轩.Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures,FOOD CONTROL,2019,106:-(Participating authors)

甘薯膳食纤维对肌原纤维蛋白保水性和凝胶特性的影响,南京农业大学学报,2019,42(5):932-939(Correspondence Author)

吴黎君,吴涛,吴菊清,常蕊,蓝翔,魏康丽,贾晓迪.Effects of cations on the "salt in" of myofibrillar proteins,FOOD HYDROCOLLOIDS,2016,58:179-183(Co corresponding author)

杨慧娟,韩敏义,王霞,韩衍青,吴菊清,徐幸莲,周光宏.Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,29(0):125-133(Participating authors)

魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏.钠替代及预乳化油对低钠低脂乳化肠品质的影响,食品工业科技,2014,35(12):140-(Participating authors)

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