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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: Wang Yao,Zhang Haozhen,Tao Ye,Xu Xinglian,Zhao Xue.Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,201(Co corresponding author)

Chai Jiale,Zhao Xue,Zhang Weiyi,Wang Yue,Xu Xinglian.Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(Correspondence Author)

Tao Ye, Cai Jiaming, Wang Peng, Zhou Lei, Chai Jiale, Wang Zixu, Xu Xinglian.Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing.,Ultrasonics sonochemistry,2024,112:107205-107205(Correspondence Author)

Lyu Chongyang, Hu Haijing, Cai Linlin, He Shuwen, Xu Xinglian, Zhou Guanghong, Wang Huhu.A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis.,JOURNAL OF ADVANCED RESEARCH,2024,(Participating authors)

Shao Liangting,Dong Yang,Chen Shanshan,Sheng Junsheng,Cai Linlin,Xu Xinglian,Wang Huhu.Revealing extracellular protein profile and excavating spoilage-related proteases of Aeromonas salmonicida based on multi-omics investigation,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,265(Participating authors)

Tao Ye, Cai Jiaming, Wang Peng, Chen Jiahui, Zhou Lei, Yang Zongyun, Xu Xinglian.Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein,FOOD HYDROCOLLOIDS,2024,146:-(Correspondence Author)

Shao Jiaqi,Zhang Haozhen,Wang Jingjie,Xu Xinglian,Zhao Xue.Mass transfer kinetics of ultrasonic- and vacuum-ultrasonic-assisted static brine of chicken breast (Pectoralis major),JOURNAL OF FOOD SCIENCE,2024,(Participating authors)

Shao Xuefei,Wang Huhu,Song Xiangyu,Xu Na,Sun Jian,Xu Xinglian.Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages,FOOD CHEMISTRY-X,2024,21(Correspondence Author)

Liu Silu, Chen Shanshan, Shao Liangting, Ding Zixuan, Xu Xinglian, Wang Huhu.Spoilage bacteria growth reduction and microbial community variation of chilled chicken packaged in PA/PE treated with pulsed light,FOOD CONTROL,2024,157:-(Participating authors)

Liu Silu,Shao Liangting,Gong Junming,Sheng Junsheng,Ning Zhenzhen,Xu Xinglian,Wang Huhu.Discovery of a temperature-dependent protease spoiling meat from Pseudomonas fragi: Target to myofibrillar and sarcoplasmic proteins rather than collagen,FOOD CHEMISTRY,2024,457(Participating authors)

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