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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: Liu Yating, Yang Zongyun, Li Zhen, Shen Juan, Wang Xia, Li Ru, Tao Ye, Xu Xinglian, Wang Peng.Systematic free energy insights into the enhanced dispersibility of myofibrillar protein in low-salt solutions through ultrasound-assisted enzymatic deamidation,ULTRASONICS SONOCHEMISTRY,2025,112:-(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)

Zhen Li, Zongyun Yang, Yating Liu, Yun Bai, Xianming Zeng, Xincheng Mei, Xinglian Xu, Peng Wang.The structural changes of Fisetin-Myofibrillar protein complexes induced by different non-covalent binding methods influence the adsorption of mucin glycoprotein: Spectroscopy, molecular docking and QCM-D,Food Bioscience,2025,74:108061-108061(Participating authors)

Song Xiangyu, Wang Huhu, Huang Mingyuan, Shao Xuefei, Xu Xinglian.A novel bioinspired SERS platform for ultrasensitive bacterial detection,LWT-FOOD SCIENCE AND TECHNOLOGY,2025,224:-(Correspondence Author)

Liu Silu, Shao Liangting, Dong Yang, Gong Junming, Yang Xinqi, Li Fang, Xu Xinglian, Wang Huhu.Hydrolysis of myofibrillar proteins by protease AprA secreted from Pseudomonas fragi: Preference for degrading Ala-linked peptide bonds,FOOD CHEMISTRY,2025,479:-(Participating authors)

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