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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

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Paper Publications Home >> Scientific Research >> Paper Publications: Liu Silu,Shao Liangting,Gong Junming,Sheng Junsheng,Ning Zhenzhen,Xu Xinglian,Wang Huhu.Discovery of a temperature-dependent protease spoiling meat from Pseudomonas fragi: Target to myofibrillar and sarcoplasmic proteins rather than collagen,FOOD CHEMISTRY,2024,457(Participating authors)

Shao Xuefei, Wang Huhu, Song Xiangyu, Xu Na, Sun Jian, Xu Xinglian.Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages.,FOOD CHEMISTRY-X,2024,21:101225-101225(Correspondence Author)

Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei,Yang Zongyun,Xu Xinglian.Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein,FOOD HYDROCOLLOIDS,2024,146(Correspondence Author)

Li Wanling, Yang Xinqi, Wang Jingwen, Dong Yang, Xu Xinglian, Wang Huhu.Water holding-capacity and flavor improvement of prepared meat patties induced by magnetic field-assisted marinating and preheating,JOURNAL OF FOOD ENGINEERING,2024,381:-(Participating authors)

Xu Na, Zeng Xianming, Wang Peng, Chen Xing, Xu Xinglian, Han Minyi.Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(1):313-326(Co corresponding author)

Zhang Feiyu, Wang Peng, Huang Mingyuan, Xu Xinglian.Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods,CARBOHYDRATE POLYMERS,2024,324:-(Correspondence Author)

Zhang Weiyi, Zhao Xue, Wang Chang, Zhang Chu, Wang Xiaoqing, Xu Xinglian.Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter,FOOD HYDROCOLLOIDS,2024,151:-(Correspondence Author)

史家浩,徐幸莲,朱纯,刘岳龙,李建超,黄祖芬,徐梦泽,刘磊,王鹏.低温慢烫对淘汰蛋鸡去羽效果及胸肉过熟的影响,食品工业科技,2024,(Participating authors)

Yin Yexi,Wang Yue,Fang Qingqing,Xiang Mingyu,Zhao Xue,Xu Xinglian,Li Chao.Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products,FOOD CHEMISTRY,2024,446(Participating authors)

Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei,Zhang Weiyi,Xu Xinglian.Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types,FOOD HYDROCOLLOIDS,2024,154(Correspondence Author)

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