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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: Li Linzi, Lei Xueying, Chen Lin, Ma Ya, Luo Jun, Liu Xuebo, Xu Xinglian, Zhou Guanghong, Feng Xianchao.Protective mechanism of quercetin compounds against acrylamide-induced hepatotoxicity,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(1):225-240(Participating authors)

Xie Yunting, Cai Linlin, Huang Zhiji, Shan Kai, Xu Xinglian, Zhou Guanghong, Li Chunbao.Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):946-960(Participating authors)

Chen Yiting, Li Liyuan, Zhao Xue, Zeng Xianming, Xu Xinglian.How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,186:-(Participating authors)

Yu Jiahang,Huang Mingyuan,Tian Huixin,Xu Xinglian.Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System,FOODS,2023,12(20)(Correspondence Author)

郭雨晨,董铭,曾宪明,田惠鑫,尹家琪,侯钰柯,白云,唐长波,韩敏义,徐幸莲.分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律,中国农业科学,2023,56(2023年04期):741-753(Participating authors)

张昊真,张维义,徐幸莲,赵雪.Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond.,Langmuir : the ACS journal of surfaces and colloids,2023,:-(Participating authors)

Shao Liangting,Wang Jingwen,Hu Haijing,Xu Xinglian,Wang Huhu.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,FOOD CHEMISTRY,2023,424(Participating authors)

Zhao Zerun,Zhang Haozhen,Zhao Xue,Xu Xinglian.Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimes,FOOD CHEMISTRY,2023,418(Participating authors)

Xiang Aiyue,Wang Ying,Sun Baoguo,Xu Xinglian,Zhou Guanghong,Zhou Changyu,Geng Fang,Pan Daodong,Cao Jinxuan.Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry-cured ham,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2023,58(2):755-765(Participating authors)

Yu Jiahang,Huang Mingyuan,Tian Huixin,Xu Xinglian.UV-light-driven synthesis of Ag-Zn nanoparticles encased in hydrogels for H2S sensing,FOOD PACKAGING AND SHELF LIFE,2023,39(Correspondence Author)

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