Research Projects
Participate in the project4items: AmongPrefectural1items National2items School discipline1items
Paper Publications
- 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(Participating authors)
- Zhang Bin,Zhang Jingwen,Yu Xiaobo,Peng Jing,Pan Leiqing,Tu Kang.Evaluation of the adsorption capacity and mechanism of soy protein isolate for volatile flavor compounds: Role of different oxygen-containing functional groups,Food Chemistry,2022,386(Participating authors)
- Hu Yangjian,Tian Huixin,Hu Shui,Dong Liang,Zhang Jianhao,Yu Xiaobo,Han Minyi,Xu Xinglian.The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats,FOOD CHEMISTRY,2022,371(Participating authors)
- Zhang Yulong,Bai Yun,Yu Xiaobo,Li Zhen,Wang Peng,Xu Xinglian.Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis,FOODS,2022,11(21)(Participating authors)
- Zhao Di,Shan Kai,Xie Yunting,Zhang Guanghong,An Qi,Yu Xiaobo,Zhou Guanghong,Li Chunbao.Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers,NPJ BIOFILMS AND MICROBIOMES,2022,8(1)(Participating authors)
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Patents
- 【Patent】周光宏,杨慧娟(学),于小波,徐幸莲,赵颖颖(学)，一种超高压低脂乳化肠的生产方法，ZL201310406018.7，2014
- 【Patent】周光宏,杨慧娟(学),于小波,薛思雯(学),徐幸莲，低场核磁共振测定肉糜凝胶过程中蒸煮损失的方法，ZL201510635374.5，2018
- 【Patent】周光宏,杨慧娟(学),于小波,徐幸莲,赵颖颖(学)，一种超高压低脂乳化肠产品的生产方法，ZL 201310406018.7，2014
- 【Patent】王鹏,吴长玲(学),徐幸莲,周光宏,于小波，一种抗氧化调理肉制品的制作方法，ZL201810476231.8，2021
