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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: 魏然,王鹏,韩敏义,陈天浩,徐幸莲,周光宏.Effect of freezing on electrical properties and quality of thawed chicken breast meat,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2017,30(4):569-575(Participating authors)

赵雪,邹玉峰,韩敏义,陈星,徐幸莲.酸碱处理技术在肌肉蛋白质分离加工中的应用,食品工业科技,2016,37(11):395-399(Participating authors)

杨慧娟,Khan, Muhammad Ammar,于小波,郑海波,韩敏义,徐幸莲,周光宏.Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing,MEAT SCIENCE,2016,121:79-87(Participating authors)

陈天浩,朱业培,王鹏,韩敏义,魏然,徐幸莲,周光宏.The use of the impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscle,MEAT SCIENCE,2016,116:151-157(Participating authors)

姜喃喃,王鹏,邢通,韩敏义,徐幸莲.An evaluation of the effect of water-misting sprays with forced ventilation on the occurrence of pale, soft, and exudative meat in transported broilers during summer: Impact of the thermal microclimate,JOURNAL OF ANIMAL SCIENCE,2016,94(5):2218-2227(Participating authors)

庄昕波,jiangxi,韩敏义,康壮丽,赵良,徐幸莲,周光宏.Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels,FOOD HYDROCOLLOIDS,2016,57:253-261(Participating authors)

杨慧娟, Khan, Muhammad Ammar,韩敏义,于小波,白向君,徐幸莲,周光宏.Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2016,33:162-169(Participating authors)

陈星,徐幸莲,韩敏义,周光宏,陈聪贵,李佩君.Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions,FOOD RESEARCH INTERNATIONAL,2016,85:1-9(Participating authors)

庄昕波,韩敏义,康壮丽,王凯,白云,徐幸莲,周光宏.Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure,MEAT SCIENCE,2016,113:107-115(Participating authors)

陈星,邹玉峰,韩敏义,潘丽华,邢通,徐幸莲,周光宏.Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring,FOOD CHEMISTRY,2016,196:42-49(Participating authors)

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