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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: Fan Baoying, Zhou Lei, Xing Lujuan, Zhang Wangang.Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films,FOOD HYDROCOLLOIDS,2025,166:-(Participating authors)

Wang Wenxuan, Jiang Feiyan, Xing Lujuan, Huang Yan, Zhang Wangang.Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef,ULTRASONICS SONOCHEMISTRY,2025,114:-(Participating authors)

Ma Chao, Zhang Wangang, Xing Lujuan.Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork,MEAT SCIENCE,2025,221:-(Participating authors)

Wang Zixu, Hao Yuejing, Xing Lujuan, Zhang Wangang.The porcine bone collagen-derived peptides suppressed the low-grade chronic inflammation via restraining calcium-sensing receptor in RAW264.7 cells,JOURNAL OF FUNCTIONAL FOODS,2025,127:-(Co corresponding author)

Ma Chao, Du Tongyao, Wang Wenxuan, Liu Yujia, An Zhenhong, Hou Qin, Xing Lujuan, Zhang Wangang.Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification,FOOD CHEMISTRY,2025,471:-(Participating authors)

Shen Xingyu, Xing Lujuan, Pan Leiqing, Miao Yujia, Zhang Wangang.Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing,POULTRY SCIENCE,2025,104(4):-(co-first author)

Miao Yujia, Xing Lujuan, Wang Zixu, Ju Ming, Cao Songmin, Zhang Wangang.Anti-inflammatory and lipid metabolism regulatory effects of porcine liver protein-derived peptides: Preparation, verification and identification,FOOD BIOSCIENCE,2025,69:-(Co corresponding author)

Wang Jingyu, Wang Zixu, Xing Lujuan, Jin Lei, Tao Ye, Yao Xianqi, Zhang Wangang.Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties,LWT-FOOD SCIENCE AND TECHNOLOGY,2025,222:-(Participating authors)

Ma Chao, Zhang Wangang, Xing Lujuan.Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork.,Meat science,2025,221:109736-109736(Participating authors)

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)

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