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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: Xia Tianlan,Xu Yujuan,Zhang Yulong,Xu Lina,Kong Yawen,Song Shangxin,Huang Mingyuan,Bai Yun,Luan Yi,Han Minyi,Zhou Guanghong,Xu Xinglian.Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein,FOOD CHEMISTRY,2022,384(Participating authors)

Wu Changling,Dong Hualin,Wang Peng,Han Minyi,Xu Xinglian.Sequential changes in antioxidant activity and structure of curcumin-myofibrillar protein nanocomplex during in vitro digestion,FOOD CHEMISTRY,2022,382(Participating authors)

Cai Ruying,Yang Zongyun,Li Zhen,Wang Peng,Han Minyi,Xu Xinglian.Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel,FOODS,2022,11(5)(Participating authors)

侯钰柯,王鹏,徐幸莲,韩敏义,康明丽.不同鸡肉香精对鸡汤食用品质的影响,食品与发酵工业,2022,(Correspondence Author)

陆逸峰,何子豪,曾宪明,徐幸莲,韩敏义.基于BP神经网络的鸡蛋货架期和贮藏时间预测模型研究,食品科学,2022,(Correspondence Author)

Zhang Jie,Feng Meiqin,Zhang Yiwen,Han Minyi,Sun Jian.Effect of Low-Sodium Salt Mixtures on the Quality of Salt-Baked Chicken during Storage,Shipin Kexue/Food Science,2022,43(19):241-248(Participating authors)

张杰,董华发,冯美琴,韩敏义,孙健.响应面法优化盐焗鸡腿的低钠复合盐配方及挥发性风味物质分析,食品工业科技,2022,43(2022年11期):208-217(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(Correspondence Author)

尹家琪,李凌云,袁惠雄,韩敏义,王晓明.不同预处理方式对盐焗鸡食用品质的影响,食品与发酵工业,2021,(Correspondence Author)

Bai Yun,Zeng Xianming,Zhang Chu,Zhang Tong,Wang Chang,Han Minyi,Zhou Guanghong,Xu Xinglian.Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,146(Participating authors)

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