南京农业大学教师个人主页 XXL--Home--Paper Publications

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: Zhao Xue,Zhou Chang,Xu Xinglian,Zeng Xianming,Xing Tong.Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,172(Participating authors)

周丽琬,李颖,陈惠琴,杨小雨,徐幸莲,戴好富.薏苡仁脂肪酸的α-葡萄糖苷酶抑制活性,食品工业,2022,43(2022年06期):216-220(Correspondence Author)

Chen Jiahui,Zhao Zhengdong,Zhou Guanghong,Xu Xinglian.Comparative study on the in vitro digestibility of chicken protein after different modifications,FOOD CHEMISTRY,2022,385(Correspondence Author)

Chen Jiahui,Chen Xing,Zhou Guanghong,Xu Xinglian.Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2022,128:316-330(Correspondence Author)

Zhang Haozhen,Zhao Xue,Chen Xing,Xu Xinglian.Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies,FRONTIERS IN NUTRITION,2022,9(Participating authors)

吴江春,王虎虎,徐幸莲.基于机器视觉的鸡胴体断翅快速检测技术,农业工程学报,2022,38(2022年22期):253-261(Participating authors)

Li Liyuan,Zhao Xue,Xu Xinglian.Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties,Food Chemistry,2022,367(Co corresponding author)

霍俊辉,郭雨晨,韩敏义,曾宪明,徐幸莲.不同脉冲电场处理对牛肉腌制效果及食用品质的影响,食品与发酵工业,2022,(Participating authors)

Xing Tong,Xu Xinglian,Zhang Lin,Gao Feng.Overexpression of Heat Shock Protein 70 Ameliorates Meat Quality of Broilers Subjected to Pre-Slaughter Transport at High Ambient Temperatures by Improving Energy Status of Pectoralis Major Muscle and Antioxidant Capacity,ANTIOXIDANTS,2022,11(8)(Participating authors)

Hu Yangjian,Tian Huixin,Hu Shui,Dong Liang,Zhang Jianhao,Yu Xiaobo,Han Minyi,Xu Xinglian.The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats,FOOD CHEMISTRY,2022,371(Participating authors)

total1059 20/106
first previous next last Page; GET MORE