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

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(参与作者)
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:-(参与作者)
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):-(参与作者)
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):-(参与作者)
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:-(通讯作者)
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:-(通讯作者)
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:-(参与作者)
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(通讯作者)
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(共同通讯作者)
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:-(通讯作者)

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