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: Chen Jiahui,Chen Xing,Zhou Guanghong,Xu Xinglian.New insights into the ultrasound impact on covalent reactions of myofibrillar protein,Ultrasonics Sonochemistry,2022,84(Correspondence Author)

侯钰柯,王鹏,徐幸莲,韩敏义,康明丽.不同鸡肉香精对鸡汤食用品质的影响,食品与发酵工业,2022,(Participating authors)

Yang Genghan,Han Yu,Tao Yang,Zhu Xiaoyu,Xu Xinglian.Effect of Gelatin on the 3D Printing Forming Stability of Chicken Meat Paste,Shipin Kexue/Food Science,2022,43(12):51-57(Correspondence Author)

张维义, 赵雪, 徐幸莲.大分子蛋白界面修饰改善乳液特性研究进展,食品科学,2022,43(13):246-255(Correspondence Author)

Zhang Weiyi,Zhao Xue,Xu Xinglian.Interfacial Modification of Macromolecular Proteins to Improve Properties of Emulsions: A Review,Shipin Kexue/Food Science,2022,43(13):246-255(Correspondence Author)

Chen Jiahui,Gao Qianni,Zhou Guanghong,Xu Xinglian.Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study,FOOD CHEMISTRY,2022,387(Correspondence Author)

Zhang Weiyi,Lu Junmeng,Zhao Xue,Xu Xinglian.An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes,FOOD HYDROCOLLOIDS,2022,124(Co corresponding author)

Cai Ruying,Yang Zongyun,Li Zhen,Wang Peng,Han Minyi,Xu Xinglian.Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel,FOODS,2022,11(5)(Participating authors)

Yu Jiahang, Huang Mingyuan, Tian Huixin, Xu Xinglian.Colorimetric Sensor Based on Ag-Fe NTs for H2S Sensing,ACS OMEGA,2022,(Correspondence Author)

Chen Jiahui,Zhang Xing,Chen Xing,Bassey Anthony Pius,Zhou Guanghong,Xu Xinglian.Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters,FOOD CHEMISTRY,2022,386(Correspondence Author)

total1059 23/106
first previous next last Page; GET MORE