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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: 薛思雯,于小波,李鑫,赵雪,韩敏义,徐幸莲,周光宏.Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,102:190-196(Co corresponding author)

曹辰辰,冯美琴,孙健,徐幸莲,周光宏.Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages,CYTA-JOURNAL OF FOOD,2019,17(1):347-354(Participating authors)

王虎虎,蔡林林,李韵晗,徐幸莲,周光宏.Biofilm formation by meat-borne Pseudomonas fluorescens on stainless steel and its resistance to disinfectants,FOOD CONTROL,2018,91:397-403(Participating authors)

薛思雯,徐幸莲,单慧敏,王虎虎,杨静 ,周光宏.Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2018,45:354-360(Correspondence Author)

冯美琴,潘丽华,杨雪,孙健,徐幸莲,周光宏.Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,87:361-367(Participating authors)

李凌云,白云,蔡汝莹,吴长玲,王鹏,徐幸莲,孙健.Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates,CYTA-JOURNAL OF FOOD,2018,16(1):765-775(Participating authors)

许玉娟,赵雪,卞光亮,杨柳,韩敏义,徐幸莲,周光宏.Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,95:209-215(Co corresponding author)

薛思雯,钱畅, Kim, Yuan H Brad,徐幸莲,周光宏.High-pressure effects on myosin in relation to heat gelation: A micro-perspective study,FOOD HYDROCOLLOIDS,2018,84:219-228(Correspondence Author)

陈星,徐幸莲,刘冬梅,周光宏,韩敏义,王鹏.Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating,FOOD HYDROCOLLOIDS,2018,77:524-533(Correspondence Author)

冯美琴,刘雯燕,孙健,徐幸莲,周光宏.不同NaCl浓度条件下亚麻籽胶对肉糜乳化凝胶特性的影响,食品科学,2018,39(24):48-53(Participating authors)

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