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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: Lyu Chongyang, Li Yueguang, Dong Yang, Xu Xinglian, Wang Huhu.Comprehensive evaluation of the bacterial adhesion and spoilage capacity of meat-borne Acinetobacter spp.,FOOD RESEARCH INTERNATIONAL,2025,203:-(Participating authors)

Yang Zongyun,Li Zhen,Wang Peng,Bai Yun,Liu Yating,Wang Weinan,Xu Xinglian,Shen Juan.More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization,FOOD HYDROCOLLOIDS,2025,163(Participating authors)

Wang Huawei, Ma Guangxia, Fan Zhenzhen, Wang Huhu, Xu Xinglian.Low temperature storage leads to advanced upregulation of typical virulence regulators, pyk and purR of enterotoxigenic Staphylococcus aureus cultured on chicken meat,FOOD MICROBIOLOGY,2025,128:-(Participating authors)

Yang Zongyun, Li Zhen, Niu Fengnan, Liu Yating, Bai Yun, Xu Xinglian, Wang Peng.Core-shell nanoparticle: curcumin-induced protein conformation changes enhance the adsorption of hyaluronic acid, as studied via spectroscopy, molecular dynamics simulation and energy dissipation,FOOD HYDROCOLLOIDS,2025,169:-(Participating authors)

Xu Ruilin, Ding Rui, Zheng Xuankai, Shao Junhua, Xu Xinglian, Zhao Xue.From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate,FOOD CHEMISTRY,2025,465:-(Participating authors)

Zhang Weiyi,Zheng Rui,Xu Xinglian,Zhao Xue.Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins,FOOD HYDROCOLLOIDS,2025,158(Participating authors)

Sheng Junsheng,Gao Fei,Dong Yang,Li Qing,Xu Xinglian,Wang Huhu.Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties,FOOD RESEARCH INTERNATIONAL,2025,203(Participating authors)

Shao Liangting, Gong Junming, Dong Yang, Liu Silu, Xu Xinglian, Wang Huhu.Hydrolyzing collagen by extracellular protease Hap of Aeromonas salmonicida: Turning chicken by-products into bioactive resources,FOOD CHEMISTRY,2025,471:-(Participating authors)

Xu Xingrui, Gao Fei, Yang Xinqi, Li Wanling, Xu Xinglian, Wang Huhu.Improvement in texture and flavor of prepared meat patties with natural marination ingredients,INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2025,40:-(Participating authors)

Liu Silu, Shao Liangting, Dong Yang, Gong Junming, Yang Xinqi, Li Fang, Xu Xinglian, Wang Huhu.Hydrolysis of myofibrillar proteins by protease AprA secreted from Pseudomonas fragi: Preference for degrading Ala-linked peptide bonds,FOOD CHEMISTRY,2025,479:-(Participating authors)

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