中文

徐幸莲

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimes

Release time:2023-12-31Hits:

Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Zhao Zerun,Zhang Haozhen,Zhao Xue,Xu Xinglian
Document Code:

2c9e868c887053320188859f451a7643
Volume:

418
Translation or Not:

no
Date of Publication:

2023-08-30

Pre One:The interaction of an effector protein Hap secreted by Aeromonas salmonicida and myofibrillar protein of meat: Possible mechanisms from structural changes to sites of molecular docking

Next One:Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry-cured ham