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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: 王道营,张牧寒,边欢,徐为民,徐幸莲,诸永志,刘芳,耿志明,周光宏.Changes of phospholipase A(2) and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation,FOOD CHEMISTRY,2014,145:997-1001(Correspondence Author)

赵颖颖,王鹏,邹玉峰,李可,康壮丽,徐幸莲,周光宏.Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel,FOOD RESEARCH INTERNATIONAL,2014,58:98-104(Correspondence Author)

康壮丽,邹玉峰,徐幸莲,祝超智,王鹏,周光宏.Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study,MEAT SCIENCE,2014,96(1):147-152(Correspondence Author)

陈茜茜,黄明,邹玉峰,徐幸莲,周光宏.辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响,食品科学,2014,35(19):1-5(Participating authors)

陈坤琳,李惠侠,徐幸莲,周光宏.The protective effect of rosmarinic acid on hyperthermia-induced C2C12 muscle cells damage,MOLECULAR BIOLOGY REPORTS,2014,41(8):5525-5531(Participating authors)

王鹏,韩敏义,徐幸莲,周光宏,黄蒙蒙.Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein,JOURNAL OF TEXTURE STUDIES,2014,45(3):195-205(Correspondence Author)

常辰曦,邹玉峰,曹锦轩,徐幸莲,周光宏.谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白热凝胶和乳化特性的影响,食品科学,2014,35(7):1-6(Correspondence Author)

赵晓阳,李可,邹玉峰,徐幸莲,周光宏.组氨酸与氯化钾混合液对兔肉肌球蛋白特性的影响,食品科学,2014,35(9):6-10(Correspondence Author)

魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏.KCl和MgCl_2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响,食品科学,2014,35(5):89-95(Participating authors)

张秋勤,叶可萍,王虎虎,肖红梅,徐幸莲,周光宏.Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract,LWT-FOOD SCIENCE AND TECHNOLOGY,2014,57(1):230-235(Correspondence Author)

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