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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 Yali,Xu Yujuan,Xu Xinglian,Zeng Xianming,Zhou Guanghong.Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH,Food Research International,2022,161(Correspondence Author)

Xu Xinglian.Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2022,78(Correspondence Author)

Wang Baoli,Wang Peng,Xu Xinglian,Zhou Guanghong.Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,170(Correspondence Author)

Wang Chong,Zhao Fan,Bai Yun,Li Chunbao,Xu Xinglian,Kristiansen Karsten,Zhou Guanghong.In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins,FOOD RESEARCH INTERNATIONAL,2022,157(Participating authors)

Deng Shaolin, Liu Rui, Li Chunbao, Xu Xinglian, Zhou Guanghong.Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age.,Poultry science,2022,101(12):102168-102168(Participating authors)

Zhao Zerun,Xing Tong,Zhao Xue,Xu Xinglian.Effect of Addition of Soy Protein Isolate on the Gelation Properties of Low-salt Wooden Chicken Breast Meat Batter,Shipin Kexue/Food Science,2022,43(6):49-56(Participating authors)

Zhu Jing,Song Shangxin,Xu Xinglian,Zhou Guanghong,Li Chunbao.White meat proteins were more conducive to hepatic antioxidative status than soybean and red meat proteins,JOURNAL OF FOOD BIOCHEMISTRY,2022,46(4)(Participating authors)

Hu Shiqi,Zhou Guanghong,Xu Xinglian,Zhang Wangang,Li Chunbao.Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing,FOOD CONTROL,2022,135(Participating authors)

Wang Chong,Zhao Fan,Bai Yun,Li Chunbao,Xu Xinglian,Kristiansen Karsten,Zhou Guanghong.Proteomic Analysis of the Protective Effect of Eriodictyol on Benzo(a)pyrene-Induced Caco-2 Cytotoxicity,FRONTIERS IN NUTRITION,2022,9(Participating authors)

Deng Shaolin,Liu Rui,Li Chunbao,Xu Xinglian,Zhou Guanghong.Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age,POULTRY SCIENCE,2022,101(12)(Participating authors)

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