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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: 许玉娟,董铭,唐长波,韩敏义,徐幸莲,周光宏.Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties,LWT-Food Science and Technology,2020,117(108664):0-0(Co corresponding author)

周昌瑜,唐长波,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham,FOOD CHEMISTRY,2020,315:-(Participating authors)

王虎虎,邵良婷,秦岳,李继昊,徐幸莲,周光宏.热鲜与冷鲜黄羽鸡肉中风味前体物比较,核农学报,2020,34(4):824-830(Correspondence Author)

王虎虎,王娴静,余兰林,高峰,江芸,徐幸莲.Resistance of biofilm formation and formed-biofilm of Escherichia coli O157:H7 exposed to acid stress,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,118:-(Participating authors)

张玉梅,董铭,邓绍林,韩敏义,徐幸莲,周光宏.菊粉对低脂乳化肠质构及风味品质的影响,核农学报,2020,34(12):2769-2779(Participating authors)

赵天娇,王鹏,徐幸莲.消费者喜好度与市售冷鲜鸡品质关系的偏最小二乘回归分析,南京农业大学学报,2020,43(5):950-958(Correspondence Author)

李富阳,冯希,张丹妮,李春保,徐幸莲,周光宏,刘源.Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions,JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2020,14(1):492-504(Participating authors)

赵雪,邢通,王鹏,徐幸莲,周光宏.Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein,FOOD CHEMISTRY,2019,283:646-655(Correspondence Author)

庄昕波,韩敏义,蒋夕平,白云,周恒悦,李春保,徐幸莲,周光宏.The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations,FOOD CHEMISTRY,2019,275:770-777(Participating authors)

刘旺,冯美琴,孙健,徐幸莲,周光宏.超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响,食品科学,2019,40(7):101-107(Participating authors)

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