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韩敏义

Professor Supervisor of Master's 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:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: 韩敏义,Bertram, Hanne Christine.Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system,MEAT SCIENCE,2017,133(0):159-165(First Author)

赵雪,邢通,陈星,韩敏义,徐幸莲,周光宏.Yield, thermal denaturation, and microstructure of proteins isolated from pale, soft, exudative chicken breast meat by using isoelectric solubilization/precipitation,PROCESS BIOCHEMISTRY,2017,58(0):167-173(Participating authors)

陈天浩,韩敏义,王鹏,魏然,徐幸莲,周光宏.APPLICATION OF NONDESTRUCTIVE AND LOW-COST IMPEDANCE TECHNOLOGY TO DETERMINE THE EFFECT OF CURING DEGREE ON MEAT QUALITY,JOURNAL OF FOOD PROCESS ENGINEERING,2017,40(1):-(Participating authors)

赵雪,邹玉峰,邵俊杰,陈星,韩敏义,徐幸莲.COMPARISON OF THE ACIDIC AND ALKALINE TREATMENT ON EMULSION COMPOSITE GEL PROPERTIES OF THE PROTEINS RECOVERED FROM CHICKEN BREAST BY ISOELECTRIC SOLUBILIZATION/PRECIPITATION PROCESS,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(3):-(Participating authors)

Classification of chicken muscle with different freeze-thaw cycles using impedance and physicochemical properties,JOURNAL OF FOOD ENGINEERING,2017,196(0):94-100(Participating authors)

邢通,王明发,韩敏义,朱学伸,徐幸莲,周光宏.Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality,ANIMAL,2017,11(9):1599-1607(Participating authors)

邹玉峰,钱畅,韩敏义,徐幸莲,周光宏.凝胶类肉制品加工技术研究进展及趋势,食品与发酵工业,2017,43(11):232-237(Participating authors)

邢通,赵雪,韩敏义,蔡林林,邓绍林,周光宏,徐幸莲.A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition,POULTRY SCIENCE,2017,96(9):3473-3481(Participating authors)

赵雪,邢通,陈星,韩敏义,李潇,徐幸莲,周光宏.Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat,POULTRY SCIENCE,2017,96(5):1504-1512(Participating authors)

庄昕波,张万刚,刘瑞,刘亚夫,邢路娟,韩敏义,康壮丽,徐幸莲,周光宏.Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber,FOOD RESEARCH INTERNATIONAL,2017,100:586-594(Participating authors)

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