ios版雷竞技官网教师个人主页 HMY--Home--Paper Publications - raybet雷竞技ios下载

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 薛思雯,于小波,李鑫,赵雪,韩敏义,徐幸莲,周光宏.Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,102:190-196(Co corresponding author)

庄昕波,韩敏义,蒋夕平,白云,周恒悦,李春保,徐幸莲,周光宏.The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations,FOOD CHEMISTRY,2019,275:770-777(Participating authors)

庄昕波,江西萍,周姮玥,韩敏义,刘亚夫,白云,徐幸莲,周光宏.The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:534-542(Participating authors)

郭娟娟,周元华,杨坤,尹小丽,马静,李真顺,孙卫青,韩敏义.Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins,FOOD CHEMISTRY,2019,274:775-781(Co corresponding author)

郑海波,韩敏义,白云,徐幸莲,周光宏.Combination of high pressure and heat on the gelation of chicken myofibrillar proteins,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2019,52:122-130(Participating authors)

李雨枫,陈星,薛思雯,李鸣,徐幸莲,韩敏义,周光宏.Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH),LWT-FOOD SCIENCE AND TECHNOLOGY,2019,105:215-223(Participating authors)

庄昕波,韩敏义,白云,刘雅夫,邢路娟,徐幸莲,周光宏.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber,FOOD HYDROCOLLOIDS,2018,74:219-226(Participating authors)

陈星,徐幸莲,刘冬梅,周光宏,韩敏义,王鹏.Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating,FOOD HYDROCOLLOIDS,2018,77:524-533(Participating authors)

李鑫,薛思雯,赵雪,庄昕波,韩敏义,徐幸莲,周光宏.Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(2):356-364(Participating authors)

The effect of pressure-assisted heating on the water holding capacity of chicken batters,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2018,45:280-286(Participating authors)

total133 8/14
first previous next last Page; GET MORE