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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: 杨慧娟,韩敏义,邹玉峰,徐幸莲,周光宏.低场核磁共振研究高压处理对乳化肠特性的影响,食品科学,2014,35(17):53-57(Participating authors)

韩敏义,刘永安,王鹏,邹玉峰,徐幸莲,周光宏.低场核磁共振法研究NaCl对肌原纤维蛋白凝胶水分分布和移动性的影响,食品科学,2014,35(21):88-93(First Author)

韩敏义,吴烨,王鹏,徐幸莲,周光宏.The changes and relationship of structure and functional properties of rabbit myosin during heat-induced gelation,CYTA-JOURNAL OF FOOD,2014,13(1):63-68(First Author)

魏心如,赵颖颖,韩敏义,王鹏,徐幸莲,周光宏.冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH_(24h)相关性研究,食品科学,2014,35(21):50-56(Participating authors)

魏心如,韩敏义,王鹏,徐幸莲,周光宏.热处理对鸡胸肉剪切力与蒸煮损失的影响,江苏农业学报,2014,30(3):629-633(Participating authors)

韩敏义,王鹏,徐幸莲,周光宏.Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics,FOOD RESEARCH INTERNATIONAL,2014,62:1175-1182(First Author)

代佳佳,韩敏义,徐幸莲,周光宏.加热速率对鸡胸肉匀浆物凝胶特性影响,食品科学,2014,35(5):18-22(Participating authors)

韩敏义,杨慧娟,白云,韩衍青,徐幸莲,周光宏.High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages,Meat Science,2014,102(0):69-78(First Author)

吴菊清,魏朝贵,韩敏义,徐幸莲,周光宏.NaCl对猪肉肌原纤维蛋白乳化体系加工特性的影响,ios版雷竞技官网学报,2014,37(6):83-88(Participating authors)

韩敏义,李伟锋,王鹏,徐幸莲,周光宏.拉曼光谱研究NaCl浓度对猪肉肌原纤维蛋白凝胶硬度的影响,核农学报,2014,28(12):2192-2199(First Author)

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