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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: Dong Hualin,Wang Peng,Yang Zongyun,Li Ru,Xu Xinglian,Shen Juan.Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly,Ultrasonics Sonochemistry,2022,90(Participating authors)

Wang Ke,Li Yan,Sun Jingxin,Qiao Changming,Ho Harvey,Huang Ming,Xu Xinglian,Pang Bin,Huang He.Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast,ULTRASONICS SONOCHEMISTRY,2022,86(Participating authors)

Bai Yun,Zhang Yulong,Cui Xuhai,Deng Shaolin,Gao Tingxuan,Sun Xiaomei,Zhou Guanghong,Xu Xinglian.Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(Participating authors)

徐颖,谢晓飞,张文文,闫慧敏,彭亚林,贾传康,李美琪,齐军,熊国远,徐幸莲,周光宏.Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2022,105:-(Participating authors)

苏昕,陈惠琴,董文化,王雅丽,梅文莉,徐幸莲,戴好富.虫漏沉香中2-（2-苯乙基）色酮类化合物的研究,中药材,2022,(2022年11期):2632-2636(Participating authors)

Deng Shaolin,Xing Tong,Li Chunbao,Xu Xinglian,Zhou Guanghong.The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens,FOODS,2022,11(3)(Participating authors)

孙悦,李震,王鹏,徐幸莲.响应面优化减盐鸡肉松热加工工艺及品质测定,食品工业科技,2022,43(2022年20期):263-273(Participating authors)

Xu Xinglian.Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties,FOOD CHEMISTRY,2022,388(Correspondence Author)

Jiang Shuai,Xue Dejiang,Zhang Ze,Shan Kai,Ke Weixin,Zhang Miao,Zhao Di,Nian Yingqun,Xu Xinglian,Zhou Guanghong,Li Chunbao.Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork,FOOD CHEMISTRY,2022,375(Participating authors)

Shao Liangting,Tian Yuan,Chen Shanshan,Xu Xinglian,Wang Huhu.Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,162(Participating authors)

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