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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: Yu Jiahang,Qi Jun,Li Zhen,Tian Huixin,Xu Xinglian.A Colorimetric Ag+ Probe for Food Real-Time Visual Monitoring,NANOMATERIALS,2022,12(9)(Correspondence Author)

Chen Jiahui, Zhang Xing, Bassey Anthony Pius, Xu Xinglian, Gao Fenglei, Guo Kaijin, Zhou Guanghong.Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2022,(Correspondence Author)

Jiang Yinghan,Zhang Cangping,Zhao Xue,Xu Xinglian.Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment,FOOD CHEMISTRY,2022,387(Participating authors)

祁悦,杜菲菲,黄鸿兵,王鹏,徐幸莲,杨宗韫.Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum,FOOD HYDROCOLLOIDS,2022,124:-(Participating authors)

Qi Yue, Xu Xinglian, Dong Hualin, Yang Zongyun, Wang Peng.Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism,FOOD BIOPHYSICS,2022,(Participating authors)

Xie Yunting,Cai Linlin,Zhao Di,Liu Hui,Xu Xinglian,Zhou Guanghong,Li Chunbao.Real meat and plant-based meat analogues have different in vitro protein digestibility properties,Food Chemistry,2022,387(Participating authors)

Lin Xisha,Yao Hongliang,Guo Jingyu,Huang Yingying,Wang Wenjiao,Yin Binru,Wang Ting,Li Chunbao,Xu Xinglian,Zhou Guanghong,Voglmeir Josef,Liu Li.Protein Glycosylation and Gut Microbiota Utilization Can Limit the In Vitro and In Vivo Metabolic Cellular Incorporation of Neu5Gc,MOLECULAR NUTRITION & FOOD RESEARCH,2022,66(5)(Participating authors)

Li Zhen,Wu Ling,Yang Zongyun,Zhang Yulong,Wang Peng,Xu Xinglian.Improved identification and classification accuracy of wooden breast by jointly using near-infrared spectroscopy and compression speed,Food Research International,2022,161(Participating authors)

张晋豪,王浩东,刘欣悦,陈珊珊,胡海静,徐幸莲,王虎虎.基于LAMP技术快速检测冷鲜鸡新鲜度,食品科学,2022,(Participating authors)

Chen Shanshan,Liu Silu,Ma Jiaming,Xu Xinglian,Wang Huhu.Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis,Food Research International,2022,156(Participating authors)

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