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邢路娟

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

Personal Profile: No content

Educational Experience scientific research awards

2013.9~2016.6
南京农业大学食品科学与工程 With Certificate of Graduation for Study as Master's Candidates Master's degree

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Work Experience

2019.6~2023.12
南京农业大学师资博士后

Social Affiliations

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Research Focus

肉品加工与质量安全控制

Paper Publications Patents Published Books

1
Wang Jingyu,Zhou Lei,Xing Lujuan,Zhou Guanghong,Zhang Wangang.Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system,FOOD CHEMISTRY,2025,464(Participating authors)
2
Cai Jiaming,Tao Ye,Xing Lujuan,Zhang Jian,Wang Zixu,Zhu Zihan,Zhang Wangang.Studying Antifatigue Mechanism of Tyr-Pro-Leu-Pro in Exercise Mice Using Label-Free Proteomics,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,72(4):2178-2192(Participating authors)
3
Wang Jingyu, Zhou Lei, Xing Lujuan, Zhou Guanghong, Zhang Wangang.Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system.,FOOD CHEMISTRY,2024,(Participating authors)
4
Zhou Lei,Cai Jiaming,Wang Jingyu,Ma Chao,Xing Lujuan,Tang Siah Ying,Zhang Wangang.Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel,FOOD RESEARCH INTERNATIONAL,2024,188(Participating authors)
5
Ju Ming,Cui Mingxun,Piao Chunxiang,Mu Baide,Zhang Jian,Xing Lujuan,Zhao Changcheng,Li Guanhao,Zhang Wangang.Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques,FOOD CHEMISTRY,2024,457(Participating authors)
6
Fang Yujuan,Zhang Jian,Ma Chao,Xing Lujuan,Wang Wenxuan,Zhang Wangang.Ultrasound-induced modifications of beef flavor characteristics during postmortem aging,ULTRASONICS SONOCHEMISTRY,2024,108(Participating authors)

1
【Patent】张万刚,邢路娟,苗雨佳，一种猪肝副产物多肽及其制备方法和应用，
2
【Patent】张万刚,邢路娟,郝月静，一种猪骨胶原蛋白肽的制备方法及其应用，
3
【Patent】张万刚,王静宇,邢路娟,周磊,周光宏,江雨洁，一种香椿酚-蛋白凝胶及其制备方法，
4
【Patent】邢路娟,张万刚,沈星雨,潘磊庆，一种基于高光谱成像技术的肉鸡贮藏品质检测方法，
5
【Patent】张万刚,邢路娟,葛庆丰(学)，一种利用纳米材料细胞传感器评价抗氧化多肽活性的方法，ZL201711001448.5，2019

1
劳瑞肉品科学第八版[A translation]中国轻工业出版社，2024

Research Group

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Associate Professor Supervisor of Master's Candidates var _tsites_com_view_mode_type_=8;

Associate Professor Supervisor of Master's Candidates