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王虎虎

Professor Supervisor of Doctorate 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: 王光宇,马芳,曾乐银,白云,王虎虎,徐幸莲,周光宏.Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat,FOOD MICROBIOLOGY,2018,76:443-449(Correspondence Author)

王光宇,马芳,陈晓静,韩衍青,王虎虎,徐幸莲,周光宏.Transcriptome Analysis of the Global Response of Pseudomonas fragi NMC25 to Modified Atmosphere Packaging Stress,FRONTIERS IN MICROBIOLOGY,2018,9:-(Correspondence Author)

李继昊,黄明远,王虎虎,徐幸莲,周光宏.热鲜和冷鲜处理对白切鸡食用品质、微观结构以及体外消化率的影响,食品工业科技,2018,39(21):15-(Participating authors)

戚军,张文文,冯宪超,余嘉航,韩敏义,邓绍林,周光宏,王虎虎,徐幸莲.Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms,FOOD HYDROCOLLOIDS,2018,83:497-510(Correspondence Author)

戚军,王虎虎,张文文,邓绍林,周光宏,徐幸莲.Identification and characterization of the proteins in broth of stewed traditional Chinese yellow-feathered chickens,POULTRY SCIENCE,2018,97(5):1852-1860(Participating authors)

王光宇,王虎虎,韩祎巍,邢通,叶可萍,徐幸莲,周光宏.Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ,FOOD MICROBIOLOGY,2017,63(0):139-146(Participating authors)

王虎虎,戚军,董洋,李韵涵,徐幸莲,周光宏.Characterization of attachment and biofilm formation by meat-borne Enterobacteriaceae strains associated with spoilage,LWT-FOOD SCIENCE AND TECHNOLOGY,2017,86:399-407(First and corresponding author)

贾坤,廖燕红,徐磊,王虎虎,徐幸莲.酰基-高丝氨酸内酯(AHL)对鼠伤寒沙门氏菌生物菌膜形成的影响,ios版雷竞技官网学报,2017,40(4):744-749(Correspondence Author)

贾坤,王光宇,梁丽姣,王梦,王虎虎,徐幸莲.Preliminary Transcriptome Analysis of Mature Biofilm and Planktonic Cells of Salmonella Enteritidis Exposure to Acid Stress,FRONTIERS IN MICROBIOLOGY,2017,8:-(Correspondence Author)

薛思雯,杨慧娟,王虎虎,Tendu, Alexander Atuya,白云,徐幸莲,马汉军,周光宏.High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation,FOOD RESEARCH INTERNATIONAL,2017,99:413-418(Participating authors)

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