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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: Zhou Guanghong.Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content,FOOD CONTROL,2023,154(Participating authors)

Chen Jiahui,Zeng Xianming,Sun Xiaomei,Zhou Guanghong,Xu Xinglian.A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications,ULTRASONICS SONOCHEMISTRY,2023,96(Correspondence Author)

Xu Xinglian.Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan,FOOD RESEARCH INTERNATIONAL,2023,163(Correspondence Author)

Dong Hualin,Wang Peng,Yang Zongyun,Xu Xinglian.3D printing based on meat materials: Challenges and opportunities,CURRENT RESEARCH IN FOOD SCIENCE,2023,6(Participating authors)

丁紫璇,王静文,胡海静,韩敏义,邓绍林,徐幸莲,王虎虎.基于脉冲光的冰鲜鸡保鲜技术研究,南京农业大学学报,2023,(Participating authors)

Xu Lina,Xu Xinglian,Xu Yujuan,Huang Mingyuan,Li Yali.Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide,Food Chemistry,2023,400(Correspondence Author)

Chen Jiahui,Zeng Xianming,Chai Jiale,Zhou Guanghong,Xu Xinglian.Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing,ULTRASONICS SONOCHEMISTRY,2023,95(Correspondence Author)

Hu Shiqi,Zhou Guanghong,Xu Xinglian,Zhang Wangang,Li Chunbao.Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,174(Participating authors)

Tian Huixin,Yu Jing,Li Min,Li Jing,Lu Yifeng,Yu Xiaobo,Lin Shaoyan,Zeng Xianming,Xu Xinglian,Han Minyi.Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings,FOOD CHEMISTRY,2023,414(Participating authors)

Xu Na,Lai Yihao,Shao Xuefei,Zeng Xianming,Wang Peng,Han Minyi,Xu Xinglian.Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA,FOOD BIOSCIENCE,2023,56(Correspondence Author)

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