黄峰 照片

黄峰

副研究员 硕导

所属大学: 中国农业科学院农产品加工研究所

所属学院: 未知

邮箱:
huangfeng226@163.com

个人主页:
http://ifst.caas.cn/yjspy/dsjj/ssds/210908.htm

研究领域

1.宰后生鲜肉嫩度变化机制及调控技术 2.中式肉类食品工程化加工技术与装备

近期论文

刘莉丹, 黄峰, 周芳伊, 张良, 赵志磊, 张春江, 张泓. 三种红烧肉挥发性风味成分的比较研究. 食品工业科技, 2019, 40 (13): 141-147. 王瑞澄, 黄峰, 张良, 张泓, 张春江, 张筠. 适合酸菜白肉菜肴产品的酸菜原料优选研究. 食品科技, 2019, 44 (08): 65-72. 孙红霞, 黄峰, 丁振江, 张春江, 张良, 张泓. 不同加热条件下牛肉嫩度和保水性的变化及机理. 食品科学, 2018, 39 (01): 84-90. Feng Huang, Zhenjiang Ding, Chunjiang Zhang, Honghai Hu, Liang Zhang, Hong Zhang*. Effects of calcium and zinc ions injection on caspase-3 activation and tenderness in post-mortem beef skeletal muscles. International Journal of Food Science and Technology,2018,53: 582-589. Zhenjiang Ding, Feng Huang (Co-first author), Chunjiang Zhang, Liang Zhang, Hongxian Sun, Hong Zhang*. Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase-3 and µ-calpain. International Journal of Food Science and Technology,2018,53: 121-128. Hongxian Sun,Feng Huang (Co-first author), Zhenjiang Ding, Chunjiang Zhang, Liang Zhang, Zhang Hong*. Low-field nuclear magnetic resonance analysis of the effects of heating temperature and time on braised beef. International Journal of Food Science and Technology,2017,52: 1193–1202. Feng Huang, Ming Huang, Hong Zhang, Chunjiang Zhang, Dequan Zhang, Guanghong Zhou. Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle. Food Chemistry, 2016, 190: 110-114. Xin Guo, Feng Huang (Co-first author), Hong Zhang, Chunjiang Zhang, Honghai Hu, Wenbo Chen. Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques. Meat Science, 2016,117: 182-186.