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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: Wang Jingwen, Ning Zhenzhen, Chen Yifan, Xu Xinglian, Wang Huhu.Model prediction of inactivation of Aeromonas salmonicida grown on poultry in situ by intense pulsed light,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):1011-1017(Participating authors)

Gong Junming, Liu Silu, Wang Haodong, Shao Liangting, Chen Shanshan, Xu Xinglian, Wang Huhu.Investigating meat-borne bacterial profiles related to biofilm formation: An in situ and in vitro assessment,FOOD CONTROL,2024,157:-(Participating authors)

Bian Tianjiao, Xing Tong, Zhao Xue, Xu Xinglian.Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue,FOODS,2024,13(4):-(Participating authors)

Bian, Tianjiao; Xing, Tong; Zhao, Xue; Xu, Xinglian.Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue,FOODS,2024,13(4):-(Participating authors)

Xu Lina, Xu Xinglian, Xu Yujuan, Huang Mingyuan, Li Yali.Release mechanism of UV responded chitosan-decorated TiO2 microcapsules: Regulation of humidity,FOOD CHEMISTRY,2024,433:-(Correspondence Author)

Tao Ye, Cai Jiaming, Wang Peng, Chen Jiahui, Zhou Lei, Yang Zongyun, Xu Xinglian.Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein,FOOD HYDROCOLLOIDS,2024,146:-(Correspondence Author)

Liu Silu, Chen Shanshan, Shao Liangting, Ding Zixuan, Xu Xinglian, Wang Huhu.Spoilage bacteria growth reduction and microbial community variation of chilled chicken packaged in PA/PE treated with pulsed light,FOOD CONTROL,2024,157:-(Participating authors)

Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei,Yang Zongyun,Xu Xinglian.Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein,FOOD HYDROCOLLOIDS,2024,146(Correspondence Author)

Xu Na, Zeng Xianming, Wang Peng, Chen Xing, Xu Xinglian, Han Minyi.Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(1):313-326(Co corresponding author)

Zhang Feiyu, Wang Peng, Huang Mingyuan, Xu Xinglian.Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods,CARBOHYDRATE POLYMERS,2024,324:-(Correspondence Author)

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