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叶可萍

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: Yang Huixuan,Shang Guangru,Zhou Cong,Teng Shuang,Ye Keping*.Discovery and functional validation of critical genes mediating synergistic spoilage between Pseudomonas fragi and Pseudomonas putida in fresh pork,International Journal of Food Microbiology,2026,451:111692

Teng Shuang,Li Jingwen,Liu Haoquan,Ye Keping*.Static magnetic field combined with phased cooling could maintain the supercooling state to improve the quality of pork during -4 °C storage,Food Chemistry,2026,506:148116

Du Lixin,Liu Qihan,Zhou Guanghong,Ye Keping*.Low- frequency magnetic field aids marination: Enhanced mass transfer, maintained the integrity of fibers,Journal of Food Engineering,2026,411:112944

Chen Chengpu,Gao Yifei,Xu Hang,Yang Dan,Zhou Guanghong*,Ye Keping*.Construction and mechanism of mycoprotein-based meat analogue fibrous structures under the coupled effects of sodium alginate, 3D printing, and freezing,Food Hydrocolloids,2026,174:112427

Shang Guangru, Zhou Cong, Zhang Bingjie, Zhang Yuping, Teng Shuang, Ye Keping.Effect of co-inoculation of Pseudomonas fragi and Pseudomonas putida on the spoilage of chilled pork after the screening of a variety of different combinations of two Pseudomonas species,INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,2025,436:-(Correspondence Author)

Muhedaner Mukadaisi, Song Ziqing, Chen Chengpu, Ibeogu Isaiah Henry, Zhou Guanghong, Ye Keping.Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives,FOOD CHEMISTRY,2025,466:-(Correspondence Author)

李成林,甘俊兰,陈宇,杨礼源,郭依萍,叶可萍.紫外预杀菌处理对生鲜猪肉贮藏品质的影响,食品安全质量检测学报,2025,16(2025年01期):266-274(Correspondence Author)

Chen Chengpu, Gao Yifei, Xu Hang, Yang Dan, Huang Jiayi, Deng Bohao, Zhou Guanghong, Ye Keping.Comparative analysis of enzymatic hydrolysis kinetics and bioactive peptide release during in vitro digestion of mycoprotein and conventional meat,FOOD CHEMISTRY,2025,495:-(Co corresponding author)

Chen Chengpu, Song Ziqing, Muhedaner Mukadaisi, Tao Ye, Zhou Guanghong, Ye Keping.Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility,FOOD CHEMISTRY,2025,(Co corresponding author)

Dou Han, Bassey Anthony Pius, Li Jingwen, Zeng Xianming, Ye Keping.Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ,FOOD SCIENCE AND HUMAN WELLNESS,2025,:1148-1148(Correspondence Author)

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