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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,陶飞,曹广天,韩敏义,徐幸莲,周光宏,沈青.Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing,MEAT SCIENCE,2021,176:-(Participating authors)

侯钰柯,石金明,曾宪明,尹家琪,田惠鑫,白云,唐长波,韩敏义,徐幸莲.类蛋白反应及其在肉类中的应用,食品与发酵工业,2021,47(8):261-267(Correspondence Author)

侯钰柯,陆逸峰,蒋宇飞,康明丽,韩敏义,徐幸莲.肉杂鸡鸡骨架酶解工艺优化及其分析评价,食品工业科技,2021,43(2022年09期):232-242(Correspondence Author)

Dong Ming,Tian Huixin,Xu Yujuan,Han Minyi,Xu Xinglian.Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study,FOOD CHEMISTRY,2021,342(Correspondence Author)

尹家琪,康明丽,韩敏义,李凌云,王晓明,徐幸莲.酶法制备鸡肺抗氧化肽及其序列分析,食品工业科技,2021,43(2022年10期):112-123(Correspondence Author)

韩敏义,田惠鑫,曾宪明,张馨月,尹家琪,侯钰柯,白云,唐长波,徐幸莲.磁性纳米粒子辅助加热技术在鱼类解冻中的应用,食品与生物技术学报,2021,40(2021年10期):1-6(First and corresponding author)

侯钰柯,蒋宇飞,康明丽,李凌云,韩敏义,徐幸莲.美拉德反应制备鸡肉风味基料工艺优化及呈味特性分析,食品与发酵工业,2021,(Correspondence Author)

许玉娟,韩敏义,黄明远,徐幸莲.Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols,FOOD CHEMISTRY,2021,352:-(Participating authors)

徐娜,叶俊杰,李凌云,王晓明,王鹏,韩敏义,徐幸莲.Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis,FOOD BIOSCIENCE,2021,43:-(Co corresponding author)

徐娜,石金明,何伟俊,叶俊杰,韩敏义,徐幸莲.宰后成熟对鸡肉风味的影响研究进展,食品安全质量检测学报,2021,12(2021年02期):727-732(Participating authors)

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