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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: 杨慧娟,张万刚,李腾,郑海波,Khan, Muhammad Ammar,徐幸莲,孙京新,周光宏.Effect of protein structure on water and fat distribution during meat gelling,FOOD CHEMISTRY,2016,204:239-245(Participating authors)

杨慧娟, Khan, Muhammad Ammar,韩敏义,于小波,白向君,徐幸莲,周光宏.Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,33:162-169(Participating authors)

张新笑,王虎虎,李鸣,吴娜,徐幸莲.Near-Freezing Temperature Storage (-2C) for Extension of Shelf Life of Chilled Yellow-Feather Broiler Meat: A Special Breed in Asia,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2016,40(2):340-347(Correspondence Author)

赵雪,邹玉峰,韩敏义,陈星,徐幸莲.酸碱处理技术在肌肉蛋白质分离加工中的应用,食品工业科技,2016,37(11):395-399(Correspondence Author)

朱莹莹,蔺茜莎,李贺,李影球,石学彬,赵凡,徐幸莲,李春保,周光宏.Intake of Meat Proteins Substantially Increased the Relative Abundance of Genus Lactobacillus in Rat Feces,PLOS ONE,2016,11(4):-(Participating authors)

陈星,邹玉峰,韩敏义,潘丽华,邢通,徐幸莲,周光宏.Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring,FOOD CHEMISTRY,2016,196:42-49(Correspondence Author)

薛思雯,邹玉峰,陈星,杨慧娟,邢通,徐幸莲,周光宏.Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2016,51(9):2106-2113(Correspondence Author)

陈琳,李晨怡, Ullah, Niamat,郭燕,孙旭春,王雪娇,徐幸莲,Hackman, Robert M,周光宏,冯宪超.Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation,MEAT SCIENCE,2016,121(0):228-237(Participating authors)

陈星,徐幸莲,周光宏.Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,33:170-179(Correspondence Author)

王鹏,赵颖颖,姜喃喃,李可,邢通,陈林,王晓明,唐勇 ,徐幸莲.Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport,POULTRY SCIENCE,2016,95(10):2441-2448(Correspondence Author)

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