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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: 王光宇,李鸣,马芳,王虎虎,徐幸莲,周光宏.Physicochemical properties of Pseudomonas fragi isolates response to modified atmosphere packaging,FEMS MICROBIOLOGY LETTERS,2017,364(11):-(Participating authors)

赵雪,邢通,陈星,韩敏义,邓绍林,徐幸莲,周光宏.Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies,FOOD AND BIOPROCESS TECHNOLOGY,2017,10(7):1240-1247(Correspondence Author)

邹玉峰,钱畅,韩敏义,徐幸莲,周光宏.凝胶类肉制品加工技术研究进展及趋势,食品与发酵工业,2017,43(11):232-237(Correspondence Author)

王梦,冯美琴,贾坤,孙健,徐幸莲,周光宏.Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions,FOOD HYDROCOLLOIDS,2017,67:54-62(Participating authors)

魏然,王鹏,韩敏义,陈天浩,徐幸莲,周光宏.Effect of freezing on electrical properties and quality of thawed chicken breast meat,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2017,30(4):569-575(Correspondence Author)

戚军,刘登勇,周光宏,徐幸莲.Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens,JOURNAL OF FOOD SCIENCE,2017,82(9):2031-2040(Correspondence Author)

薛思雯,邹玉峰,杨慧娟,钱畅,王梦瑶,徐幸莲.氯化钠浓度对僵直前高压处理兔肉中肌球蛋白凝胶保水性及其胶凝过程中分子特性和结构变化的影响,食品工业科技,2017,38(3):97-(Correspondence Author)

李贺,朱莹莹,赵凡,宋尚新,李影球,徐幸莲,周光宏,李春保.Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats (vol 7, 826, 2017),SCIENTIFIC REPORTS,2017,7(0):-(Participating authors)

赵雪,邹玉峰,邵俊杰,陈星,韩敏义,徐幸莲.COMPARISON OF THE ACIDIC AND ALKALINE TREATMENT ON EMULSION COMPOSITE GEL PROPERTIES OF THE PROTEINS RECOVERED FROM CHICKEN BREAST BY ISOELECTRIC SOLUBILIZATION/PRECIPITATION PROCESS,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(3):-(Correspondence Author)

郑海波,韩敏义,杨慧娟,唐长波,徐幸莲,周光宏.Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high quality products,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,84(0):693-700(Correspondence Author)

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