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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: 何静,周光宏,白云,王超,朱姝冉,徐幸莲,李春保.The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products,RSC ADVANCES,2018,8(31):17595-17605(Participating authors)

白云,罗玲英,庄昕波,韩敏义,徐幸莲,周光宏.超高压预处理对乳化肠品质的影响,江苏农业科学,2018,46(24):-(Participating authors)

李鸣,王虎虎,徐幸莲,周光宏.贮藏温度对气调包装白切鸡保鲜效果的影响,食品工业科技,2018,39(20):261-267(Correspondence Author)

李潇,朱菁,戚军,王鹏,徐幸莲,周光宏.Superchilled storage (-2.5 +/- 1 degrees C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup,ANIMAL SCIENCE JOURNAL,2018,89(6):906-918(Correspondence Author)

薛思雯,杨慧娟,于小波,钱畅,王梦瑶,邹玉峰,徐幸莲,周光宏.Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels,FOOD CHEMISTRY,2018,240:59-66(Correspondence Author)

李凌云,蔡汝莹,王鹏,徐幸莲,周光宏,孙健.Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment,FOOD HYDROCOLLOIDS,2018,85:69-74(Participating authors)

吴文达,盛琨,徐幸莲,张海彬,周光宏.Potential roles for glucagon-like peptide-1(7-36) amide and cholecystokinin in anorectic response to the trichothecene mycotoxin T-2 toxin,ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY,2018,153:181-187(Participating authors)

庄昕波,韩敏义,白云,刘雅夫,邢路娟,徐幸莲,周光宏.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber,FOOD HYDROCOLLOIDS,2018,74:219-226(Participating authors)

陈星,Tume, Ronald Keith,Xiong, Youling,徐幸莲,周光宏,陈从贵,Nishiumi, Tadayuki.Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2018,58(17):2981-3003(Correspondence Author)

侯苗苗,刘冬梅,徐幸莲,周光宏,李春保.Effect of postmortem aging time on flavor profile of stewed pork rib broth,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2018,21(1):1449-1462(Participating authors)

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