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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: Zhang Yulong,Huang Mingyuan,Shao Xuefei,Zhang Feiyu,Li Zhen,Bai Yun,Xu Xinglian,Wang Peng,Zhao Tinghui.Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens,FOODS,2023,12(12)(Participating authors)

Wang Jingwen,Lu Qiyuan,Gong Junming,Gao Fei,Xu Xinglian,Wang Huhu.Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation,FOOD RESEARCH INTERNATIONAL,2023,169(Participating authors)

Gao Qianni,Chen Jiahui,Zhou Guanghong,Xu Xinglian.Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability,FOOD CHEMISTRY,2023,427(Correspondence Author)

Chen Jiahui,Chai Jiale,Sun Xiaomei,Tao Ye,Chen Xing,Zhou Guanghong,Xu Xinglian.Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions,ULTRASONICS SONOCHEMISTRY,2023,99(Correspondence Author)

Wang Mengyuan,Kang Jingchao,Chen Lin,He Gongchen,Liu Yaping,Fan Xiaojing,Lv Xin,Xu Xinglian,Zhou Guanghong,Feng Xianchao.Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential,Food Research International,2023,169(Participating authors)

Xu Lina,Xu Xinglian,Xu Yujuan,Huang Mingyuan.Oregano essential oil-doped citric acid modified polyvinyl alcohol bio-active films: Properties, bio-functional performance and active packaging application of chicken breast,FOOD PACKAGING AND SHELF LIFE,2023,38(Correspondence Author)

姚嫚,徐幸莲,朱纯,李建超,刘磊,徐梦泽,刘欣,王鹏.不同原料鸡肉熬制鸡汤鲜香性分析及与市售鸡汤的对比,食品工业科技,2023,(Participating authors)

Huang Mingyuan, Xu Yujuan, Chen Xing, Xu Lina, Bai Yun, Xu Xinglian, Zeng Xianming.Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan.,International journal of biological macromolecules,2023,:128557-128557(Correspondence Author)

王佳玮,丁世杰,李春保,徐幸莲,唐长波,周光宏.细胞培养肉产品监管体系的探索与展望,中国食品学报,2023,(Participating authors)

Gao Fei,Lyu Chongyang,Ning Zhenzhen,Zhao Shuxuan,Shao Liangting,Xu Xinglian,Wang Huhu.Inactivation of Salmonella biofilms formed on stainless steel surfaces by pulsed light,FOOD CONTROL,2023,153(Participating authors)

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