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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: Zhao Yanjie,Wang Peng,Xu Yujuan,Zeng Xianming,Xu Xinglian.A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations,FOODS,2022,11(12)(Correspondence Author)

Lu Junmeng,Xu Xinglian,Zhao Xue.Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement,FOOD HYDROCOLLOIDS,2022,124(Correspondence Author)

Xie Yunting,Cai Linlin,Huang Zhiji,Shan Kai,Xu Xinglian,Zhou Guanghong,Li Chunbao.Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice,Journal of Agricultural and Food Chemistry,2022,70(39):12442-12455(Participating authors)

Zhao Xue,Xu Xinglian.Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting,FOOD CHEMISTRY,2022,380(Co corresponding author)

Xu Xinglian,Zhao Xue.Insight into the oil polarity impact on interfacial properties of myofibrillar protein,FOOD HYDROCOLLOIDS,2022,128(Correspondence Author)

Wu Changling,Dong Hualin,Wang Peng,Han Minyi,Xu Xinglian.Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion,FOOD CHEMISTRY,2022,382(Participating authors)

Wang Ke,Li Yan,Zhang Yimin,Huang Ming,Xu Xinglian,Ho Harvey,Huang He,Sun Jingxin.Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies,FOOD CHEMISTRY,2022,382(Participating authors)

Wang Chong,Zhao Fan,Bai Yun,Li Chunbao,Xu Xinglian,Kristiansen Karsten,Zhou Guanghong.Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins,FOOD CHEMISTRY,2022,383(Participating authors)

Yang Genghan,Tao Yang,Wang Peng,Xu Xinglian,Zhu Xiaoyu.Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(Co corresponding author)

Zhang Jinhao,Wang Haodong,Shao Liangting,Xu Xinglian,Wang Huhu.Progress and Trends in Rapid Novel Technologies for Characterization of Fresh Meat Freshness: A Review,Shipin Kexue/Food Science,2022,43(13):210-217(Participating authors)

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