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中文

徐幸莲

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: Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei,Wang Qi,Li Zhen,Wang Jingyu,Xu Xinglian.Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology,FOOD HYDROCOLLOIDS,2025,158(Correspondence Author)

Dong Hualin, Wang Peng, Xu Xinglian, Wang Xia.Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex,LWT-FOOD SCIENCE AND TECHNOLOGY,2025,220:-(Participating authors)

Li Ying,Liu Xin,Zhang Jian,Yang Zijiang,Zhou Cong,Wu Peng,Li Chunbao,Xu Xinglian,Tang Changbo,Zhou Guanghong,Liu Yuan.Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes,FOOD CHEMISTRY,2025,463(Participating authors)

Sun Siyu, Li Yaoyi, Sun Mingxin, Wang Hansen, Xu Xinglian, Wang Huhu.Inactivation mechanisms of Acinetobacter haemolyticus subjected to varying duration of pulsed light treatment,FOOD BIOSCIENCE,2025,65:-(Participating authors)

Song Xiangyu,Wang Huhu,Shao Xuefei,Yu Xiaobo,Xu Xinglian.Au@Ag core-shell nanorods enhance surface-enhanced Raman scattering aptasensor for ultrasensitive detection of Salmonella Typhimurium,FOOD CONTROL,2024,161(Correspondence Author)

梅新成,徐幸莲,赵庭辉,王鹏,李令琦,黄天然,杨雨佳,王伟南,赵洋.乳酸协同低温等离子体对黄羽肉鸡胴体的保鲜效果,食品科学,2024,(Participating authors)

Wang Jingwen, Ning Zhenzhen, Chen Yifan, Xu Xinglian, Wang Huhu.Model prediction of inactivation of Aeromonas salmonicida grown on poultry in situ by intense pulsed light,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):1011-1017(Participating authors)

Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu.Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(06):3642-3651(Correspondence Author)

王瑶,赵雪,吴昊,徐幸莲.不同来源膳食纤维的乳化性能研究,食品工业科技,2024,(Correspondence Author)

Gong Junming,Liu Silu,Wang Haodong,Shao Liangting,Chen Shanshan,Xu Xinglian,Wang Huhu.Investigating meat-borne bacterial profiles related to biofilm formation: An in situ and in vitro assessment,FOOD CONTROL,2024,157(Participating authors)

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