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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
石学彬,李春保,曹苗丹,徐幸莲,周光宏,熊友铃.Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs,FOOD CHEMISTRY,2016,199:885-892(Participating authors)
潘丽华,冯美琴,孙健,陈星,徐幸莲,周光宏.Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at various pH values,CYTA-JOURNAL OF FOOD,2016,14(4):547-554(Participating authors)
邢通,王鹏,赵良,刘瑞,赵雪,徐幸莲,周光宏.A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens(1),POULTRY SCIENCE,2016,95(10):2391-2396(Correspondence Author)
李鑫,邢通,徐幸莲.小分子热应激蛋白与肉嫩度的关系研究进展,食品科学,2016,37(13):232-236(Correspondence Author)
杨慧娟,Khan, Muhammad Ammar,于小波,郑海波,韩敏义,徐幸莲,周光宏.Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing,MEAT SCIENCE,2016,121:79-87(Participating authors)
Colorimetric determination of Salmonella typhimurium based on aptamer recognition,ANALYTICAL METHODS,2016,8(35):6560-6565(Participating authors)
庄昕波,韩敏义,康壮丽,王凯,白云,徐幸莲,周光宏.Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure,MEAT SCIENCE,2016,113:107-115(Participating authors)
陈星,李永,周瑞云,刘寨名,卢峰之,林煌,徐幸莲,周光宏.l-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2016,51(5):1195-1203(Correspondence Author)
蔺茜莎,李影球,朱莹莹,周光宏,徐幸莲,李春保.鱼肉蛋白和鸡肉蛋白对大鼠血脂及肝细胞端粒长度的影响,营养学报,2016,38(5):451-455(Participating authors)
朱业培,王玮,吕青骎,滕爽,徐幸莲,周光宏.超高压协同温度处理对过敏原Bos d 6抗原性及二级结构的影响,南京农业大学学报,2016,39(4):668-672(Participating authors)
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