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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: 邢路娟,曹松敏,郑锦晓,周光宏,张万刚.宣威火腿中抗菌肽的分离、纯化及鉴定,食品科学技术学报,2019,37(6):46-52(First Author)

邢路娟,刘瑞,曹松敏,张万刚,周光宏.Meat protein based bioactive peptides and their potential functional activity: a review,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(6):1956-1966(First Author)

刘瑞,张朝阳,邢路娟,张丽丽,周光宏,张万刚.A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle,FOOD CHEMISTRY,2019,274:407-414(Participating authors)

郑锦晓,邢路娟,周光宏,张万刚.三种中国传统干腌火腿中粗多肽的抗氧化与抑菌活性的比较,食品工业科技,2018,39(16):75-(Participating authors)

邢路娟,刘瑞,高晓格,郑锦晓,王冲,周光宏,张万刚.The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham,FOOD CHEMISTRY,2018,266:420-426(First Author)

庄昕波,韩敏义,白云,刘雅夫,邢路娟,徐幸莲,周光宏.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber,FOOD HYDROCOLLOIDS,2018,74:219-226(Participating authors)

邢路娟,葛庆丰,蒋董磊,高晓格,刘瑞,曹松敏,庄昕波,周光宏,张万刚.Caco-2 cell-based electrochemical biosensor for evaluating the antioxidant capacity of Asp-Leu-Glu-Glu isolated from dry-cured Xuanwei ham,BIOSENSORS & BIOELECTRONICS,2018,105:81-89(First Author)

邢路娟,刘瑞,唐长波,Semedo Pereira Jailson Aldacides,周光宏,张万刚.The antioxidant activity and transcellular pathway of Asp-Leu-Glu-Glu in a Caco-2 cell monolayer,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(10):2405-2414(First Author)

张丽丽,刘瑞,程玉平,邢路娟,周光宏,张万刚.Effects of protein S-nitrosylation on the glycogen metabolism in postmortem pork,Food Chemistry,2018,272(暂无):613-618(Participating authors)

Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef,FOOD RESEARCH INTERNATIONAL,2017,102:717-727(Participating authors)

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