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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: 李欣怡,靳爽爽,王明月,邓绍林,孔晓慧,王晓明,徐幸莲,韩敏义.等离子体活化水协同有机酸对冰鲜鸡抑菌效果及贮藏品质的影响,食品工业科技,2025,:1-11(Participating authors)

Xu Lina, Xu Xinglian, Huang Mingyuan, Xu Yujuan.UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast,FOOD CONTROL,2025,175:-(Correspondence Author)

Li Jing, Xu Chen, Lu Yifeng, Wang Xiaoming, Jin Shuangshuang, Bai Yun, Wang Xia, Xu Xinglian, Han Minyi.Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage,FOOD SCIENCE AND HUMAN WELLNESS,2025,14(7):-(Participating authors)

Sheng Junsheng,Gao Fei,Dong Yang,Li Qing,Xu Xinglian,Wang Huhu.Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties,FOOD RESEARCH INTERNATIONAL,2025,203(Participating authors)

Hu Shiqi, Li Chunbao, Zhang Wangang, Xu Xinglian, Zhou Guanghong.An analysis of taste development in Jinhua ham linked to muscle cathepsin B and L activities,JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2025,148:-(Participating authors)

Chai Jiale, Xu Xinglian, Zhao Xue.Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study,FOOD HYDROCOLLOIDS,2025,164:-(Participating authors)

Shao Xuefei, Wang Huhu, Song Xiangyu, Xu Na, Cai Linlin, Xu Xinglian.Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time,FOOD CHEMISTRY,2025,480:-(Correspondence Author)

Shao Liangting, Gong Junming, Dong Yang, Liu Silu, Xu Xinglian, Wang Huhu.Hydrolyzing collagen by extracellular protease Hap of Aeromonas salmonicida: Turning chicken by-products into bioactive resources,FOOD CHEMISTRY,2025,471:-(Participating authors)

Yuhui Zhao, Weiyi Zhang, Xue Zhao, Xinglian Xu.Interfacial structure in binary polymer emulsions: Probing formation and stabilization mechanisms with advanced in situ probes,Current Opinion in Colloid &amp;amp; Interface Science,2025,80:101969-101969(Correspondence Author)

Xu Xingrui, Gao Fei, Yang Xinqi, Li Wanling, Xu Xinglian, Wang Huhu.Improvement in texture and flavor of prepared meat patties with natural marination ingredients,INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2025,40:-(Participating authors)

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