邢路娟

副研究员硕士生导师

个人信息

所在单位：食品科技学院
学历：研究生教育
学位：博士学位
办公地点：肉品中心505

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研究方向

肉品加工与质量安全控制

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

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(参与作者)
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,(参与作者)
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(参与作者)
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(参与作者)
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(参与作者)
Zhou Lei,Kang Dacheng,Wang Jingyu,Cai Jiaming,Xing Lujuan,Zhang Wangang.Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel,FOOD AND BIOPRODUCTS PROCESSING,2024,144:203-213(参与作者)
Cai Jiaming,Tao Ye,Xing Lujuan,Zhou Lei,Ju Ming,Zhang Wangang.Effect of Yamadazyma triangularis derived peptide XHY69AP on muscle fatigue via regulation of AMPK/PGC-1α and Nrf2/Keap1 pathways,FOOD BIOSCIENCE,2024,58(参与作者)
邢路娟,郝月静,左庆翔,周光宏,张万刚.金华火腿中生物活性肽的血管紧张素转化酶调节功能及其分离纯化,中国食品学报,2023,(第一作者)
Yin, Yantao;Xing, Lujuan;Zhang, Wangang.Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(5):2514-2522(参与作者)
Cao, Songmin; Wang, Xinyu; Xing, Lujuan; Zhang, Wangang.Effects of Long-Term Administration of Bovine Bone Gelatin Peptides on Myocardial Hypertrophy in Spontaneously Hypertensive Rats.,Nutrients,2023,15(24):-(参与作者)

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