徐幸莲

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位

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研究方向

肉品加工与质量安全控制

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

吴江春,王虎虎,徐幸莲.基于机器视觉的鸡胴体原发性皮炎快速检测,食品科学,2023,(参与作者)
Zhou Guanghong.Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content,FOOD CONTROL,2023,154(参与作者)
Chen Jiahui,Zeng Xianming,Sun Xiaomei,Zhou Guanghong,Xu Xinglian.A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications,ULTRASONICS SONOCHEMISTRY,2023,96(通讯作者)
Xu Xinglian.Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan,FOOD RESEARCH INTERNATIONAL,2023,163(通讯作者)
Dong Hualin,Wang Peng,Yang Zongyun,Xu Xinglian.3D printing based on meat materials: Challenges and opportunities,CURRENT RESEARCH IN FOOD SCIENCE,2023,6(参与作者)
丁紫璇,王静文,胡海静,韩敏义,邓绍林,徐幸莲,王虎虎.基于脉冲光的冰鲜鸡保鲜技术研究,南京农业大学学报,2023,(参与作者)
Xu Lina,Xu Xinglian,Xu Yujuan,Huang Mingyuan,Li Yali.Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide,Food Chemistry,2023,400(通讯作者)
Chen Jiahui,Zeng Xianming,Chai Jiale,Zhou Guanghong,Xu Xinglian.Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing,ULTRASONICS SONOCHEMISTRY,2023,95(通讯作者)
Hu Shiqi,Zhou Guanghong,Xu Xinglian,Zhang Wangang,Li Chunbao.Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,174(参与作者)
Tian Huixin,Yu Jing,Li Min,Li Jing,Lu Yifeng,Yu Xiaobo,Lin Shaoyan,Zeng Xianming,Xu Xinglian,Han Minyi.Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings,FOOD CHEMISTRY,2023,414(参与作者)

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