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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

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Paper Publications Home >> Scientific Research >> Paper Publications: Munekata, Paulo E S ,,Pateiro, Mirian,张万刚,Dominguez, Ruben,邢路娟,Fierro, Elena Movilla,Lorenzo, Jose M.Health benefits, extraction and development of functional foods with curcuminoids,JOURNAL OF FUNCTIONAL FOODS,2021,79:-(Participating authors)

周磊,张健,邢路娟,张万刚.Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2021,110:493-512(Participating authors)

Fu Lijuan,Xing Lujuan,Hao Yuejing,Yang Ziyi,Teng Shuang,Wei Lanlan,Zhang Wangang.The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells,JOURNAL OF FUNCTIONAL FOODS,2021,87(Co corresponding author)

邢路娟,傅丽娟,郝月静,张万刚.Dry-Cured Ham-Derived Peptide (Asp-Leu-Glu-Glu) Exerts Cytoprotective Capacity in Human Intestinal Epithelial Caco-2 Cells,ANTIOXIDANTS,2021,10(9):-(First Author)

Zhang Jian,Zhang Wangang,Xing Lujuan.Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon,FOOD CHEMISTRY,2021,365:-(Participating authors)

Semedo Pereira Jailson Aldacides,胡红燕,邢路娟,张万刚,周光宏.Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage,FOODS,2020,9(1):-(Participating authors)

张健,zhang yuqin,王艳,邢路娟,张万刚.Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2020,62:-(Participating authors)

曹松敏,王奕,邢路娟,张万刚,周光宏.Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin,FOOD AND BIOPRODUCTS PROCESSING,2020,121:213-223(Participating authors)

范晓全,邢路娟,葛潘伟,cong laixin,侯芹,葛庆丰,刘瑞,张万刚,周光宏.Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat,FOOD CHEMISTRY,2020,307:-(Participating authors)

邢路娟,张华,Majumder,张万刚,Yoshinori Mine.gamma-Glutamylvaline Prevents Low-Grade Chronic Inflammation via Activation of a Calcium-Sensing Receptor Pathway in 3T3-L1Mouse Adipocytes,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2019,67(30):8361-8369(First Author)

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