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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: Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China,POULTRY SCIENCE,2020,99(1):620-628(Participating authors)

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review,FOOD AND BIOPROCESS TECHNOLOGY,2020,13(8):1280-1291(Participating authors)

李茜,赵迪,刘辉,张淼,姜帅,徐幸莲,周光宏,李春保.Rigid structure is a key determinant for the low digestibility of myoglobin,FOOD CHEMISTRY-X,2020,7:-(Participating authors)

赵雪,邢通,徐幸莲,周光宏.Influence of extreme alkaline pH induced unfolding and aggregation on PSElike chicken protein edible film formation,FOOD CHEMISTRY,2020,319:-(Correspondence Author)

赵迪,何静,邹小雨,粘颖群,徐幸莲,周光宏,李春保.Influence of salting process on the structure and in vitro digestibility of actomyosin,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,2020,57(5):1763-1773(Participating authors)

张淼,宋尚新,赵迪,时洁,徐幸莲,周光宏,李春保.High intake of chicken and pork proteins aggravates high-fat-diet-induced inflammation and disorder of hippocampal glutamatergic system,JOURNAL OF NUTRITIONAL BIOCHEMISTRY,2020,85:-(Participating authors)

陈家辉,张兴,陈燕,赵雪,Anthony Bassey,徐幸莲.Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing,ULTRASONICS SONOCHEMISTRY,2020,69:-(Correspondence Author)

周光宏,丁世杰,徐幸莲.培养肉的研究进展与挑战,中国食品学报,2020,20(5):1-11(Participating authors)

AHMAD MUHAMMAD IJAZ,IJAZ MUHAMMAD UMAIR,HUSSAIN MUZAHIR,KHAN IFTIKHAR ALI,MEHMOOD NOREEN,Sultan Mehmood Siddiqi,刘聪聪,赵迪,徐幸莲,周光宏,李春保.High fat diet incorporated with meat proteins changes biomarkers of lipid metabolism, antioxidant activities, and the serum metabolomic profile in Glrx1(-/-) mice,FOOD & FUNCTION,2020,11(1):236-252(Participating authors)

Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study,FOOD HYDROCOLLOIDS,2020,108:105974(Participating authors)

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