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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: 戚军,张文文,冯宪超,余嘉航,韩敏义,邓绍林,周光宏,王虎虎,徐幸莲.Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms,FOOD HYDROCOLLOIDS,2018,83:497-510(Correspondence Author)

周昌瑜,潘道东,孙阳英,李春保,徐幸莲,曹锦轩,周光宏.The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2018,98(9):3563-3570(Participating authors)

张聪,周光宏,徐幸莲,张万刚.一种复合微生物发酵剂对发酵香肠品质的影响,食品工业科技,2017,38(1):182-188(Participating authors)

杨雪,冯美琴,孙健,徐幸莲,周光宏.淀粉、亚麻籽胶与贮藏温度对火腿肠品质影响的析因试验分析,食品科学,2017,38(13):1-6(Participating authors)

李黎,刘源,邹小雨,何静,徐幸莲,周光宏,李春保.In vitro protein digestibility of pork products is affected by the method of processing,FOOD RESEARCH INTERNATIONAL,2017,92(0):88-94(Participating authors)

杨万君,周轶亭,周光宏,徐幸莲,李春保.贮藏时间对酱排骨蛋白质体外消化率和风味的影响,江苏农业学报,2017,33(6):1386-1394(Participating authors)

陈星,Tume, Ron K , ,徐幸莲,周光宏.Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2017,57(15):3260-3280(Correspondence Author)

张秋勤,芮昕,郭怡,何敏,徐幸莲,董明盛.Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets,JOURNAL OF FOOD SCIENCE,2017,82(9):2121-2127(Participating authors)

王虎虎,董洋,李诺,徐幸莲,周光宏.真空包装盐水鹅贮藏期菌群多样性动态分析,中国食品学报,2017,17(4):258-264(Correspondence Author)

冯宪超,白云,贾旭,刘丹,徐幸莲,周光宏.射频加热和蒸煮加热对西式火腿品质和肌原纤维蛋白特性的影响,南京农业大学学报,2017,40(2):346-351(Participating authors)

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