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文章题目

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刊物名称

年、卷、期、页

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1.      

Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress

Changbo Tang, Wangang Zhang , Yufeng Zou , Lujuan Xing , Haibo Zheng ,Xinglian Xu , Guanghong Zhou*

Food Hydrocolloids. 2017,67:197-205

SCI

2.      

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Xinbo Zhuang, Minyi Han, Yun Bai, Yafu Liu,Lujuan Xing , Xinglian Xu，Guanghong Zhou*

Food Hydrocolloids, 2018,74:219-226

SCI

3.      

Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats

Yingqiu Li, Fan Zhao, Qiayu Wu, Mengjie Li, Yingying Zhu, Shangxin Song ,  Jing Zhu,  Yafang Ma,  He Li ,  Xuebin Shi ,  Xinglian Xu , Guanghong Zhou*, Chunbao Li*

Scientific Reports,2017, 7(1):6241

SCI

4.      

The antioxidant capacity in muscle of young rats in response to six protein diets

Jing Zhu , Xiao Li , Hao Qi , Zetong Gu , Shangxin Song , Xiangli Yang , Chunbao Li*, Guanghong Zhou*

Scientific Reports. 2017,

SCI

5.      

Beef, chicken and soy proteins in diets induce different gut microbiota and metabolites in rats

Yingying Zhu, Xuebin Shi, Xisha Lin, Keping Ye, Xinglian Xu, Chunbao Li*, Guanghong Zhou*

Frontiers in Microbiology,2017; 8: 1395

SCI

6.      

Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber

Xinbo Zhuang , Wangang Zhang , Rui Liu , Yafu Liu  ,Minyi Han , Lujuan Xing , Zhuangli Kang , Xinglian Xu ，Guanghong Zhou*

food research international,2017,100:586-594

SCI

7.      

Characterization and isolation of highly purified porcine satellite cells

Shijie Ding, Fei Wang, Yan Liu, Sheng Li, Guanghong Zhou*, Ping Hu

Cell death discovery, 2017, 3: 17003

SCI

8.      

Solubilization of myofibrillar proteins in water or low ionic strength media: classical techniques, basic principles and novel functionalities

Xing Chen, Ron Keith Tume, Xinglian Xu^*,Guanghong Zhou

Critical Reviews in Food Science and Nutrition, 2017,57(15): 3260–3280

SCI

9.      

Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods

Xing Chen, Ronald Keith Tume, Youling Xiong, Xinglian Xu,*, Guanghong Zhou, Conggui Chen and Tadayuki Nishiumi

Critical Reviews in Food Science and Nutrition, 2017,5:1-23

SCI

10.   

Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels

Siwen Xue, Huijuan Yang, Xiaobo Yu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu*, Guanghong Zhou

Food Chemistry, 2018, 240 : 59-66

SCI

11.   

Preliminary Transcriptome Analysis of Mature Biofilm and Planktonic Cells of Salmonella Enteritidis exposure to Acid Stress

Jia Kun, Wang Guangyu, Liang Lijiao, Wang Meng, Wang Huhu*, Xu Xinglian

Frontiers in Microbiology,2017,8:1861

SCI

12.   

Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ

Guangyu Wang, Huhu Wang, Yiwei Han, Tong Xing, Keping Ye, Xinglian Xu^*, Guanghong Zhou

Food Microbiology,2017,63: 139-146

SCI

13.   

Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses

Debao Duan, Huhu Wang, Siwen Xue, Ming Li, Xinglian Xu*

Food Control, 2017, 75: 70–77

SCI

14.   

Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle

Tong Xing, Chong Wang, Xue Zhao,Chen Dai, Guanghong Zhou,  Xinglian Xu*

Journal of Agricultural and Food Chemistry, 2017, 65 (13),2913-2922

SCI

15.   

Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation

Siwen Xue, Huijuan Yang, Rui Liu, Chang Qian, Mengyao Wang, Yufeng Zou, Xinglian Xu*, Guanghong Zhou

Meat Science , 2017 , 129 :176-184

SCI

16.   

Classification of chicken muscle with different freeze-thaw cycles using impedance and physicochemical properties

Tianhao Chen, Yepei Zhu, Minyi Han, Peng Wang, Ran Wei, Xinglian Xu * ,Guanghong Zhou

Journal of Food Engineering,2017,196:94-100

SCI

17.   

High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation

Siwen Xue, Huijuan Yang, Huhu Wang, Alexander Atuya Tendu, Yun Bai, Xinglian Xu*, Hanjun Ma*, Guanghong Zhou

Food Research International, 2017,99:413-418

SCI

18.   

Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder

Xing Chen, Ruiyun Zhou,Xinglian Xu*, Guanghong Zhou , Dongmei Liu

Food Research International, 2017, 100:193-200

SCI

19.   

Changes of molecular forces during thermo-gelling of protein isolated from PSE－like chicken breast by various isoelectric solubilization/precipitation extraction strategies

Xue Zhao, Tong Xing, Xing Chen, Minyi Han, Shaolin Deng, Xinglian Xu*, Guanghong Zhou

Food & Bioprocess Technology
,2017 , 10(7) :1240-1247

SCI

20.   

Effects of high-pressure treatments on water characteristics and juiciness of rabbit sausages: Role of microstructure and chemical interactions

Siwen Xue, Huhu Wang, Huijuan Yang, Xiaobo Yu, Yun Bai, Alexander Atuya Tendu, Xinglian Xu*, Hanjun Ma, Guanghong Zhou

Innovative Food Science and Emerging Technologies , 2017 , 41 :150-159

SCI

21.   

Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high-quality products

Haibo Zheng, Minyi Han, Huijuan Yang,  Changbo Tang; Xing-lian Xu*, Guanghong Zhou

LWT - Food Science and Technology,2017,84:693-700

SCI

22.   

Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality

Tong Xing, Mingfa Wang, Minyi Han, XueshenZhu, Xinglian Xu* ,GuanghongZhou

Animal, 2017, 11(9):1599-1607

SCI

23.   

The effects of electrical stunning voltage on meat quality, plasma parameters, and protein solubility of broiler breast meat

Jichao Huang, Jing Yang, Ming Huang, Kunjie Chen, Xinglian Xu*, Guanghong Zhou

Poultry Science,2017 , 96(3) :764-769

SCI

24.   

Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle

Tong Xing,  Xue Zhao, Peng Wang,  Hongqiang Chen，Xinglian  Xu*, Guanghong Zhou

Journal of animal science, 2017 , 95(4) :1565-1573

SCI

25.   

Contribution of High Pressure-Induced Protein Modifications to the Micro-environment and Functional Properties of Rabbit Meat Sausages

Siwen Xue, Xiaobo Yu, Huijuan Yang, Xinglian Xu*, Hanjun Ma*, Guanghong Zhou

Journal of Food Science, 2017, 82(6): 1357-1368

SCI

26.   

Characteristic flavor of traditional soup made by stewing Chinese yellow-feather chickens

Jun Qi，Deng Yong Liu，Guang Hong  Zhou，Xing Lian  Xu.

Journal of food science, 2017,82(9):2031-2040

SCI

27.   

High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel

Mengyao Wang, Xing Chen, Yufeng Zou,  Hongqiang Chen, Siwen Xue, Chang Qian,Peng Wang,Xinglian Xu * ,Guanghong Zhou

International Journal of Food Science and Technology,2017,52(3):724-732

SCI

28.   

Water soluble myofibrillar proteins prepared by high-pressure homogenization: A comparison study on the composition and functionality

Xing Chen, Yong Li, Ruiyun Zhou, Dongmei Liu, Xinglian Xu *, and Guanghong Zhou

International Journal of Food Science and Technology. doi: 10.1111/ijfs.13515

SCI

29.   

Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process

Xin Li, Siwen Xue, Xue Zhao, Xinbo Zhuang, Minyi Han, Xinglian Xu*,Guanghong Zhou

International Journal of Food Science and Technology，2017，DOI: 10.1111/ijfs.13592

SCI

30.   

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Jun Qi, Huhu Wang, Guanghong Zhou, Xinglian Xu*, Xiao Li, Yun Bai, Xiaobo Yu

International Journal of Food Properties,accept

SCI

31.   

Application of nondestructive and low-cost impedance technology to determine the effect of curing degree on the meat quality

Tianhao Chen, Minyi Han, Peng Wang, Ran Wei, Xinglian Xu^*, Guanghong Zhou

Journal of Food Process Engineering, 2017,40(1):e12294

SCI

32.   

Effect of sodium chloride on the properties of ready-to-eat pressure-induced gel-type chicken meat products

Tianyue Guo,Siwen Xue,Yufeng Zou,Minyi Han,Xinglian Xu*,Guanghong Zhou

Journal of Food Process Engineering, ,2017,40(1):e12299

SCI

33.   

Influence of stewing time on the texture, ultrastructure, and in vitro digestibility of meat from the yellow-feathered chicken breed

Jun QI, Xiao LI, Wenwen ZHANG, Huhu WANG, Guanghong ZHOU and Xinglian XU*

Animal Science Journal, DOI: 10.1111/asj.12929.

SCI

34.   

Evaluation on the physico-chemical and nutritional quality of normal and abnormal colored fresh chicken liver

Guoyuan Xiong, Xueqin Gao, Haibo Zheng, Xinglian Xu^*, Huijuan Yang, Guanghong Zhou

Animal Science Journal,2017,88(6):893-899.

SCI

35.   

Effect of freezing on electrical properties and quality of thawed chicken breast meat

Ran Wei, Peng Wang, Minyi Han, Tianhao Chen, Xinglian Xu*, and Guanghong Zhou

Asian-Australasian Journal of Animal Sciences (AJAS) 2017; 30(4): 569-575.

SCI

36.   

Comparison of the acidic and alkaline treatment on emulsion composite gel properties of the protein recovered from chicken breast by isoelectric solubilization/precipitation process

Xue Zhao, Yufeng Zou, Junjie Shao, Xing Chen, Minyi Han, Xinglian Xu*

Journal of food processing and preservation, accepted

SCI

37.   

Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats

He Li, Yingying Zhu, Fan Zhao, Shangxin Song, Yingqiu Li, Xinglian Xu, Guanghong Zhou* ,Chunbao Li*

Scientific Reports,2017, 7: 826 | DOI:10.1038/s41598-017-00969-0

SCI

38.   

High-Salt Diet Has a Certain Impact on Protein Digestion and Gut Microbiota: A Sequencing and Proteome Combined Study

Chao Wang, Zixin Huang, Kequan Yu, Ruiling Ding, Keping Ye,Chen Dai, Xinglian Xu, Guanghong Zhou and Chunbao Li

Frontiers in Microbiology, 2017, 8: 1838.

SCI

39.   

In vitro protein digestibility of pork products is affected by the method of processing

Li Li, Yuan Liu, Xiaoyu Zou, Jing He, Xinglian Xu, Guanghong Zhou, Chunbao Li*

Food Research International,2017,92:88-94

SCI

40.   

Changes of in vitro protein digestion of retort pouched pork belly during 120-day storage

Yiting Zhou, Wanjun Yang, Guanghong Zhou, Xinglian Xu, Zhigang Zhang, Ejaz Ahmad Ejazi, Chunbao Li*

International Journal of Food Science and Technology

SCI

41.   

Combined SNPs and miRNAs technologies for beef traceability

Qiayu Wu, Guanghong Zhou, Sasa Yang,Xinglian Xu, Chunbao Li *

Journal of Food Safety，2017，DOI:10.1111/jfs.12360

SCI

42.   

SNPs genotyping in sheep from northwest and east China for meat traceability

Qiayu Wu, Guanghong Zhou, Sasa Yang, Ba Tur Abulikemu, Ruiming Luo, Yanli Zhang, Xiao Li, Xinglian Xu, Chunbao Li *

Journal of Consumer Protection and Food Safety, 2017,12(2):125-130

SCI

43.   

A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham

 Ge, Q., Ge, P., Jiang, D., Du, N., Chen, J., Yuan, L., Yu, H., Xu, X., Wu, M., Zhang, W., and Zhou, G.

Biosensors and Bioelectronics, 99, (2018) ,555–563

SCI

44.   

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Dacheng Kang, Xueqin Gao, Qingfeng Ge, Guanghong Zhou, Wangang Zhang*

Ultrasonics Sonochemistry, 2017, 38: 317-325

SCI

45.   

Influence of modified atmosphere packagingon protein oxidation, calpain activation anddesmin degradation of beef muscles

Qingquan Fu,Qingfeng Ge,Rui Liu,Haiou Wang,Guanghong Zhou , Wangang Zhang*

Journal of the Science of Food and Agriculture

SCI

46.   

Comparison of microbial communities from different Jinhua ham factories

Qingfeng Ge, Yubin Gu, Wangang Zhang*, Yongqi Yin, Hai Yu, Mangang Wu, Zhijun Wang, Guanghong Zhou

AMB Express,2017,7(1):37-44

SCI

47.   

Effects of packaging methods on the color of beef muscles through influencing myoglobin status, metmyoglobin reductase activity and lipid oxidation

Qingquan Fu, Rui Liu, Guanghong Zhou, Wangang Zhang ^*

Journal of Food Processing and Preservation, 2017,41(1):e12740

SCI

48.   

Generation of bioactive peptides from duck meat during post-mortem aging

Dongmei Liu, Xing Chen, Jichao Huang*, Ming Huang, Guanghong Zhou

Food Chemistry, 2017, 237: 408-415.

SCI

49.   

Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon

Siyu Zhang, Chaoyang Zhang, Yan Qiao, Lujuan Xing, Dacheng Kang, Iftikhar Ali Khan, Ming Huang*, Guanghong Zhou

Food Chemistry, 2017, 237: 779-785

SCI

50.   

Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks

Yan Qiao,Jichao Huang,Yulian Chen,Haochun Chen,Liang Zhao,Ming Huang*,Guanghong Zhou

Animal Science Journal, 2017,88(1): 156-165

SCI

51.   

Stability of antioxidant peptides from duck meat after post-mortem aging

Dongmei Liu, Xing Chen, Jichao Huang, Xinghu Zhou, Ming Huang*, Guanghong Zhou

International Journal of Food Science and Technology, 2017, Doi: 10.1111/ijfs.13536

SCI

52.   

Effects of in ovo feeding of L-arginine on the development of lymphoid organs and small intestinal immune barrier function in posthatch broilers

Tian Gao,Minmeng Zhao, Lin Zhang, Jiaolong Li, Lanlin Yu, Pengan Lv, Feng Gao* , Guagnhong Zhou

Animal Feed Science and Technology,2017,225:8-19

SCI

53.   

Analysis of a molecular predictive mode for the growth of Staphylococcus aureus in pork

Zhengping Guan, Yun Jiang, Feng Gao*, Lin Zhang, Guanghong Zhou ,Zhengjun Guan

International Journal of Food Properties,2017,20(1):68-82

SCI

54.   

Effects of cysteamine supplementation on the intestinal expression of amino acid and peptide transporters and intestinal health in finishing pigs

Ping Zhou,  Yiqiu Luo,  Lin Zhang, Jiaolong Li, Bolin Zhang, Shen Xing, Yuping Zhu, Feng Gao*, Guanghong Zhou

Animal Science Journal, 2017,88(2):314-321

SCI

55.   

Effects of dietary supplementation with carnosine on meat quality and antioxidant capacity in broiler chickens

Jiahui Cong, Lin Zhang, J.iaolong Li, Shuhao Wang, Feng Gao*, Guanghong Zhou

British Poultry Science,2017,58(1):69-75

SCI

56.   

Effects of alanyl-glutamine supplementation on the small intestinal mucosa barrier in weaned piglets

Shen Xing  , Bolin Zhang , Meng Lin  , Ping Zhou  , Jiaolong Li  , Lin Zhang  , Feng Gao *, Guanghong Zhou

Asian-Australasian Journal of Animal Sciences,S,2017,30(2):236-245

SCI

57.   

Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens

Shuhao Wang  , Lin Zhang  , Jiaolong Li , Jiahui Cong  , Feng Gao *, Guanghong Zhou

Asian-Australasian Journal of Animal Sciences,2017,30(1):71-77

SCI

58.   

Effect of Different Frozen Storage Temperatures and Periods on the Quality of Chicken Meatballs

Lei Song  , Tian Gao  , RuixueMa  , Yun Jiang  , Lin Zhang , Jaolong Li  , Xin Zhang ,Feng Gao*,  Guanghong Zhou

Journal of Food Processing and Preservation,2017,41(1):

SCI

59.   

Hydrogen Peroxide-Induced Change in Meat Quality of the Breast
Muscle of Broilers Is Mediated by ROS Generation, Apoptosis, and
Autophagy in the NF-κB Signal Pathway

Xiangxing Chen, Lin Zhang, Jiaolong Li, Feng Gao,* Guanghong Zhou

Journal of Agricultural and Food Chemistry, 2017, 65:3986−3994

SCI

60.   

Effects of dietary starch types on growth performance, meat quality and
myofibre type of finishing pigs

Yanjiao Li , Jiaolong Li , Lin Zhang , Feng Gao⁎, Guanghong Zhou

Meat Science,2017, 131 :60–67

SCI

61.   

Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds

Teng Hui, Yawei Zhang, Muneer Ahmed Jamali, Zengqi Peng^*

European Journal of Lipid Science & Technology, 2017 , 119(2)

SCI

62.   

Incorporation of pig back fat in restructured dry cured ham to enhance the lipase and lipoxygenase activities

Teng Hui, Yawei Zhang, Muneer Ahmed Jamali, Zengqi Peng^*

European Journal of Lipid Science & Technology,2017,119(2):

SCI

63.   

The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major

Luqi Wei, Baowei Cui, Muneer Ahmed Jamali, Teng Hui, Shixin Liu, Yingjie Bao, Zengqi Peng, Yawei Zhang*

CyTA-Journal of Food, 2017 , 15: 181-190

SCI

64.   

Dynamic hydrolysis of polyphosphates in purified polyphosphatases and longissimus thoracis from beef

Meng Xu, Wei Liu, Yawei Zhang*, Zengqi Peng, Xiuyun Guo, Fulong Wang

Journal of Food Processing and Preservation, 2017, 41(3) :e12915

SCI

65.   

Shell thickness-dependent antibacterial activity and biocompatibility of gold@silver core-shell nanoparticles

Longping Yang,  Wenjing Yan,* Hongxia Wang,  Hong Zhuang , Jianhao Zhang* 

RSC Advances,2017,7(19):11355-11361

SCI

66.   

Effects of flaxseed gum concentrations and pH values on the stability
of oil-in-water emulsions

Meng Wang , Meiqin Feng , Kun Jia , Jian Sun*, Xinglian Xu, Guanghong Zhou

Food Hydrocolloids, 2017, 67:54-62

SCI

67.   

Bacteriocinogenic Enterococcus faecium inhibits the virulence property of Listeria
monocytogenes

Keping Ye, Xinxiao Zhang, Yan Huang, Jia Liu, Mei Liu, Guanghong Zhou

LWT - Food Science and Technology, 2018,89:87-92

SCI

68.   

Microbial diversity of different modified atmosphere packed pot-stewed duck wings products during 8 °C storage

Keping Ye*, Mei Liu, Jia Liu, Jian Jiang, Chengxiang Guo

Letters in Applied Microbiology,2017,64(3):225-230

SCI

69.   

Mathematical modelling of growth of Listeria monocytogenes in raw chilled pork

Keping Ye*, Kai Wang, Mei Liu, Jia Liu, Lei Zhu, Guanghong Zhou

Letters in Applied Microbiology, 2017, 64: 309-316

SCI

70.   

Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage

Keping Ye*, Jian Jiang, Yuefan Wang, Yifan Hou, Mei Liu, Jia Liu, Chengxiang Guo

Journal of Food Science and Technology, 2017, 54(5): 1073-1079

SCI

71.   

Antibacterial activity and mechanism of action of black pepper essential oil on meat-borne Escherichia coli

Jing Zhang, Keping Ye, Xin Zhang, Daodong Pan, Yangying Sun, Jinxuan Cao*

Frontiers in Microbiology, 2017, 7: 1-10

SCI

72.   

Label-free biochips for rapid detection of soybean allergen GlymBd 30K (P34) in foods

Wei Wang*, Xudong Zhu, Shuang Teng, Qiaojun Fan, Hang Qian

Tropical Journal of Pharmaceutical Research, 2017,16 (4): 755-760

SCI

73.   

Kinetic and thermodynamic analysis of ultra-high pressure and heat-induced denaturation of bovine serum albumin by surface plasmon resonance

Yepei Zhu,Wei Wang* , Tianhao Chen, Guanghong Zhou

Tropical Journal of Pharmaceutical Research, 2017 , 16(8) :1965

SCI

74.   

The effect of ultra-high pressure and heat on the allergenicity and structural properties of bovine serum albumin

Yepei Zhu, Wei Wang*, Tianhao Chen, Guanghong Zhou

Biomedical Research, 2017  Special Issue: S582-S587

SCI

75.   

Characterization of attachment and biofilm formation by meat-borne Enterobacteriaceae strains associated with spoilage.

Huhu Wang*, Jun Qi, Yang Dong, Yunhan Li , Xinglian Xu, Guanghong Zhou

LWT - Food Science and Technology, 2017, 86: 399-407.

SCI

76.   

Characterization of Extracellular Polymeric Substances Produced by Pseudomonas fragi under Air and Modified Atmosphere Packaging

Guangyu Wang, Fang Ma, Huhu Wang*, Xinglian Xu, Guanghong Zhou

Journal of Food Science, 2017, 82(9):2151-2157

SCI

77.   

Physicochemical Properties of Pseudomonas fragi isolates response to modified atmosphere packaging

Guangyu Wang, Ming Li, Fang Ma, Huhu Wang *, Xinglian Xu, Guanghong Zhou

FEMS Microbiology Letters, 2017, 364(11),DOI: 10.1093/femsle/fnx106.

SCI

78.   

Effects of two Weissella viridescens strains on Listeria monocytogenes growth at different initial inoculum proportions

Keping Ye*, Jia Liu, Mei Liu, Yan Huang, Kai Wang, Guanghong Zhou

CyTA - Journal of Food, accept. DOI: 10.1080/19476337.2017.1401667

SCI

79.   

Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

Xing Chen, Xinglian Xu*, Dongmei Liu, Guanghong Zhou, Minyi Han, Peng Wang

Food Hydrocolloids: 2017,10.1016/j.foodhyd.2017.10.030

SCI

80.   

超声波处理对酪蛋白酸钠-大豆油预乳化液乳化稳定性的影响

赵颖颖，李可，王鹏，康壮丽，徐幸莲*，白艳红

食品科学,2017, 03:75-80

EI

81.   

真空包装盐水鹅贮藏期菌群多样性动态分析

王虎虎，董洋，李诺，徐幸莲*，周光宏

中国食品学 报,2017,17(4):258-264

EI

82.   

溶菌酶功能化金纳米颗粒抑菌性能研究

杨龙平，严文静*，黄明明，乔维维，章建浩*

食品科学,2017,38(14):84-90

EI

83.   

淀粉、亚麻籽胶与贮藏温度对火腿肠品质影响的析因实验研究

杨雪，冯美琴，孙健*，徐幸莲，周光宏

食品科学,2017,38(13):1-6

EI

84.   

膳食蛋白、机体抗氧化调节与健康的关系研究进展

朱菁，李春保，徐幸莲，周光宏*

食品工业科技,2017,38(21):335-341.

中文核心

85.   

氯化钠浓度对僵直前高压处理兔肉中肌球蛋白凝胶保水性及其胶凝过程中分子特性和结构变化的影响

薛思雯，邹玉峰，杨慧娟，钱畅，王梦瑶，徐幸莲*

食品工业科技,2017,38(3):97-107

中文核心

86.   

鹅肝酱作为婴幼儿辅助食品的可行性调查

陈唱，王鹏，徐国来，徐幸莲，吉鉴宏，张玉龙,张勇，殷子龙，朱春兰，包庆

中国家禽，2017,39（16）:73-76

中文核心

87.   

传统和现代加工工艺金华火腿蛋白质体外消化特性的比较

李莹, 刘源, 张丹妮, 周光宏, 徐幸莲, 李春保*, 郑福平

南京农业大学学报(已接收)

中文核心

88.   

微冻液快速冷冻对猪背最长肌加工品质的影响研究

程玉平，康大成，张舒翔，周光宏，张万刚*

南京农业大学学报(已录用)

中文核心

89.   

两株发酵乳杆菌体外抗氧化活性研究

蒋雨鹤，康大成，张万刚*，周光宏

南京农业大学学报,2017，40(5):915-920

中文核心

90.   

一种复合微生物发酵剂对发酵香肠品质的影响

张聪,周光宏,徐幸莲,张万刚*

食品工业科技,2017,1:182-188

中文核心

91.   

纳米SiO_2及蜂蜡改性聚偏二氯乙烯基膜材料的制备及性能研究

梁艳文,严文静,赵见营,强敏,韩祥云,章建浩*

食品工业科技,2017,38(04):293-299.

中文核心

92.   

动物过敏原牛血清白蛋白表面等离子共振传感器检测方法的建立

王玮*，滕爽，朱业培，徐幸莲，周光宏

南京农业大学学报(已录用)

中文核心

93.   

基于离子色谱技术检测肉及肉制品中多聚磷酸盐

刘佳，詹玮，张云，赵彦杰，王玮*，周光宏

食品与发酵工业(已录用）

中文核心

94.   

酰基－高丝氨酸内酯（AHL）对鼠伤寒沙门氏菌生物菌膜形成的影响

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南京农业大学学报,2017, 40(4) :744-749

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