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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: 陈甜,韩敏义,郭雨晨,贾婧文,白云,冯宪超,徐幸莲.分子动力学模拟脉冲电场对高盐腌制牛肉细胞膜结构影响,农业工程学报,2025,41(06):288-298(Participating authors)

Wang Yue, Chai Jiale, Shao Junhua, Xu Xinglian, Zhao Xue.Meat protein microgels assembled under various temperature-concentration conditions: Underlying its interfacial behavior,FOOD CHEMISTRY,2025,495:-(Participating authors)

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)

Zhao Yuhui, Xu Xinglian, Zhao Xue.Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan,FOOD HYDROCOLLOIDS,2025,170:-(Participating authors)

Li Zhen, Yang Zongyun, Qi Yue, Bai Yun, Zeng Xianming, Liu Yating, Xu Xinglian, Wang Peng.Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization,FOOD RESEARCH INTERNATIONAL,2025,218:-(Participating authors)

Zhang Weiyi, Du Tongyao, Xu Xinglian, Zhao Xue.Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives,ADVANCES IN COLLOID AND INTERFACE SCIENCE,2025,345:-(Co corresponding author)

Chai Jiale, Li Yali, Guan Siqing, Xu Xinglian, Zhao Xue.Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH,LWT-FOOD SCIENCE AND TECHNOLOGY,2025,225:-(Correspondence Author)

Xu Na, Jia Jingwen, Wang Peng, Han Minyi, Xu Xinglian.Skin-to-meat ratio optimization in soft-boiled chicken: Decoding the dual role of chicken skin in flavor enhancement and umami masking via multi-modal sensory analysis,FOOD BIOSCIENCE,2025,73:-(Correspondence Author)

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