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吴菊清

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
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,王霞,韩衍青,吴菊清,徐幸莲,周光宏.Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,29(0):125-133(Participating authors)

魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏.钠替代及预乳化油对低钠低脂乳化肠品质的影响,食品工业科技,2014,35(12):140-(Participating authors)

吴菊清,邵俊花,魏朝贵,徐幸莲,周光宏.离子强度对猪肉肌原纤维蛋白乳化特性和理化特性的影响,食品科学,2014,35(23):14-19(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(First Author)

魏朝贵,吴菊清,邵俊花,徐幸莲,周光宏.KCl和MgCl_2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响,食品科学,2014,35(5):89-95(Participating authors)

金鑫,禹迎迎,吴菊清,徐幸莲,周光宏.大肠杆菌和假单胞菌在猪背最长肌上混合预测模型的建立,食品科学,2013,34(17):87-91(Participating authors)

巯基和疏水性对蛋白质乳化及凝胶特性的影响,食品科学,2013,34(23):155-159(Participating authors)

邵俊花,吴菊清,刘登勇,徐幸莲,周光宏.肌肉蛋白质乳化凝胶及保油保水性机理研究进展,食品与发酵工业,2013,39(4):146-150(Participating authors)

闫海鹏,吴菊清,李美琳,徐幸莲,周光宏.不同种类肉肌原纤维蛋白乳化及理化特性的研究,ios版雷竞技官网学报,2013,36(6):100-104(Participating authors)

郭锐,彭意开,周光宏,徐幸莲,蒋兵,吴菊清.kappa-卡拉胶、复合磷酸盐对反复冻融猪肉香肠品质的影响,食品与发酵工业,2012,38(4):196-201(Correspondence Author)

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