方红美｜合肥工业大学｜学者主页

2026

Enhancement of chicken soup quality induced by low-voltage electrostatic field assisted stewing: a novel strategy for salt reduction

Zhiliang Wang, Che Shen, Di Liu, Qi Jin, Hongmei Fang, Xingyong Chen, Xingyong Chen, Xingguang Chen, Xingguang Chen, Kezhou Cai, Baocai Xu

Food Research International

DOI

2025

干燥方式对干制肉制品食用品质影响研究进展

李雯，周宇，杜庆飞，方红美，陈从贵

《肉类研究》

2025

Nisin retarded L -arginine (or L -lysine)-caused the augmented total volatile basic nitrogen content of Cantonese sausage by inhibiting the activity of amino acid decarboxylase

Axiang Li, Xun Gao, Yang Cheng, Hong-mei Fang, Cun-Liu Zhou

Food Science of Animal Products

DOI

2024

冻藏时间对羊肉卷色泽及氧化稳定性的影响

李智成，许玉娟，周辉，王兆明，方红美，徐宝才

《肉类研究》

2024

Effects of l‐arginine/l‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition

Axiang Li, Huihui Liang, Xun Gao, Xiao-E Fan, Hong-mei Fang, Cun-Liu Zhou

International Journal of Food Science & Technology

DOI

2023

Phenolic compounds in grape seed extract inhibiting the formation of benzo[a]pyrene in baked bacon related to scavenging free radicals and attenuating Maillard reaction

Yunkai Zhang, Yuzhu Li, Hongmei Fang, Yong Wang, Kezhou Cai, Hui Min Zhou, Baocai Xu

LWT

DOI

2023

Degradation of polycyclic aromatic hydrocarbons ( PAHs ) in smoked sausages by ultraviolet irradiation

Jingnan Lu, Ling Kong, Hongmei Fang, Kezhou Cai, Hui Min Zhou, Baocai Xu

Journal of the Science of Food and Agriculture

DOI

2023

Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.

Xiaomin Zhang, Gao‐feng Hu, Chao-yang Xu, Wen Nie, Kezhou Cai, Hong-mei Fang, Baocai Xu

The Journal of the Science of Food and Agriculture

DOI

2023

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation.

Dong-Mei Pan, Yakai Li, Yue Hu, Rui Li, Xun Gao, Xiao-E Fan, Hong-mei Fang, Q. Du, Cun-Liu Zhou

Food Chemistry

DOI

2022

不同脱水方式对白萝卜品质的影响

方红美，胡跃，王艳，周存六

《合肥工业大学学报(自然科学版)》

2022

Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle

Rui Li, Dongmei Pan, Yakai Li, Xiaokang Fan, Xun Gao, Hongmei Fang, Baocai Xu, Cunliu Zhou

Journal of Food Measurement & Characterization

DOI

2021

Individual effects of l ‐arginine or l ‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil

Yan Wang, Yue Hu, Yakai Li, Rui Li, Dongmei Pan, Hongmei Fang, Yongkang Ye, Baocai Xu, Cunliu Zhou

International Journal of Food Science & Technology

DOI

2021

Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution

Li Chen, Pengqi Bao, Yan Wang, Yue Hu, Hongmei Fang, Huamei Yang, Bao Zhang, Binbin He, Cunliu Zhou

LWT

DOI

2021

l -Arginine/ l -Lysine Alleviated the Deterioration of Emulsion Sausages with Partial Replacement of Porcine Backfat by Soybean Oil by Hindering Hydroxyl Radical Stressed Oxidation of Meat Proteins

Daojing Zhang, Baocai Xu, Yinyin Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hongmei Fang, Cunliu Zhou

ACS Food Science & Technology

DOI

2021

Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution

Pengqi Bao, Li Chen, Yu Wang, Yue Hu, Yan Wang, Hongmei Fang, Huamei Yang, Bao Zhang, Bin He, Cunliu Zhou

Meat Science

DOI

2021

l -Arginine and l -Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin’s Emulsifying Properties

Daojing Zhang, Yinyin Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hongmei Fang, Cunliu Zhou

Journal of Agricultural and Food Chemistry

DOI

2021

Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage

Yajun Huang, Yinyin Zhang, Daojing Zhang, Li Chen, Pengqi Bao, Hongmei Fang, Cunliu Zhou

Journal of Food Measurement & Characterization

DOI

2021

Study on Processing Technology of Pickled Radish

Yan Wang, Yue Hu, Hong-mei Fang, Cun-Liu Zhou

DOI

2020

Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion

Yajun Huang, Daojing Zhang, Yinyin Zhang, Hongmei Fang, Cunliu Zhou

Food Hydrocolloids

DOI

2020

Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast

Yinyin Zhang, Daojing Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hongmei Fang, Baocai Xu, Cunliu Zhou

LWT

DOI

2020

L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast

Yinyin Zhang, Daojing Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hongmei Fang, Cunliu Zhou

Food Chemistry

DOI

2019

Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage

Cheng Ning, Pengqi Bao, Daojing Zhang, Linxian Li, Li Chen, Hongmei Fang, Yuxiang Tang, Cunliu Zhou

Food Chemistry

DOI

2019

l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin

Linxian X. Li, Li Chen, Cheng Ning, Pengqi Bao, Hongmei Fang, Cunliu Zhou

Food Hydrocolloids

DOI

2019

l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation

Cheng Ning, Linxian Li, Hongmei Fang, Fei Ma, Yuxiang Tang, Cunliu Zhou

Food Chemistry

DOI

2017

废次烟叶多糖绿色提取工艺的研究

孙高军，洪深求，周小兵，方红美，章俊鹏，周存六

《合肥工业大学学报(自然科学版)》

2017

Protective role of Lactobacillus fermentum R6 against Clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions

Peijun Li, Shanshan Jia, Cunliu Zhou, Hongmei Fang, Conggui Chen

Innovative Food Science & Emerging Technologies

DOI

2013

艾叶粉对马铃薯粉丝品质的影响

孟俊祥，张书光，方红美，陈从贵

《食品科学》

2013

氯化钙对艾草猪肉脯品质特性的影响

王路，徐作政，周燕子，方红美，陈从贵

《肉类研究》

2011

Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

Fei Ma, Conggui Chen, Gaojun Sun, Wu Wang, Hongmei Fang, Zhuo Han

Innovative Food Science & Emerging Technologies

DOI

2010

覆盆子复合保健饮料的研究

何竞旻，方红美，陈从贵

《粮油食品科技》

2010

猪血中SOD的制备工艺及其应用研究

周存六，程元珍，方红美，蔡克周

《肉类工业》

2010

Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles

Manjun Wang, Conggui Chen, Gaojun Sun, Wu Wang, Hongmei Fang

Starch - Stärke

DOI

2010

Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

Conggui Chen, Rui Wang, Gaojun Sun, Hongmei Fang, MA Dao-rong, Shoulian Yi

Innovative Food Science & Emerging Technologies

DOI

2010

Method for preparing animal blood plasma albumen powder

Jin-Feng Lu, Cun-Liu Zhou, Hong-mei Fang, Liu-Cui Shi, Wu Wang, Kezhou Cai, Cong-Gui Chen

2009

瞬变高压对鲜乳中乳过氧化物酶活性的影响

何青云，陈从贵，王武，方红美，史勇立

《食品科学》

2009

瞬变高压协同中温处理对牛乳理化性质的影响

左君，王武，方红美，马超，陈从贵

《中国乳品工业》

2009

Effects of Instantaneous High-pressure on Denaturalization of β-Lactoglobulin

Ming Fu, Wu Wang, Hong-mei Fang, Jun Zuo, Qing-Yun He, Cong-Gui Chen

2009

Method for processing low-salt dried poultry snack product

Cun-Liu Zhou, Hong-mei Fang, Ying-Si Di, Chang-Li Zhan, Cong-Gui Chen

2009

High dietary-fiber restructured poultry product and preparation method thereof

Hong-mei Fang, Wu Wang, Rui Wang, Cong-Gui Chen, Guang-Bo Lei

2009

Effects of combined instantaneous high-pressure and medium temperature on the physical-chemical characters of milk.

Jun Zuo, Wu Wang, Hong-mei Fang, Chao Ma, Cong-Gui Chen

2008

大豆分离蛋白及超高压对鸡肉凝胶色泽、保水和质构的影响

方红美，陈从贵，马力量，王武

《食品科学》

2008

海藻酸钠及超高压对鸡肉凝胶保水和质构的影响

方红美，陈从贵，马力量，王武

《安徽农业科学》

2008

Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same

Hong-mei Fang, Cong-Gui Chen

2007

黄原胶与木瓜蛋白酶对牛肉品质的影响研究

方红美

《合肥工业大学》

2006

何首乌中二苯乙烯苷的超声提取工艺研究

千梅，何竞旻，方红美，陈从贵

《农产品加工(学刊)》

2006

卡拉胶与黄原胶对牛肉品质的影响研究

方红美，李楠，张慧旻，陈从贵

《农产品加工(学刊)》

2006

黄精多糖提取工艺的试验研究

侯双菊，林超群，鲁坚，方红美，陈从贵

《安徽化工》

2003

淀粉多糖基可食性包装纸的改性研究

陈从贵，刘进杰，张杰，王武，方红美

《食品科学》

2003

Effects of Combined Instantaneous High-Pressure and Medium Temperature on Peroxidase Activity in Wax Gourd Juices

Cong-Gui Chen, Wu Wang, Li Zhang, Hong-mei Fang, Jing-min He

2002

板栗微波爆壳技术及微波装备设计

王武，陈从贵，张景强，方红美，刘进杰

《粮油加工(电子版)》

2002

连续式低粘度粉浆料真空脱气系统的设计

陈从贵，王武，刘进杰，方红美

《粮油加工(电子版)》

2002

南瓜片真空干燥过程失水特性的试验研究

王武，刘进杰，方红美，陈从贵

《合肥工业大学学报(自然科学版)》

精选作品

期刊论文

Enhancement of chicken soup quality induced by low-voltage electrostatic field assisted stewing: a novel strategy for salt reduction

干燥方式对干制肉制品食用品质影响研究进展

Nisin retarded L -arginine (or L -lysine)-caused the augmented total volatile basic nitrogen content of Cantonese sausage by inhibiting the activity of amino acid decarboxylase

冻藏时间对羊肉卷色泽及氧化稳定性的影响

Effects of l‐arginine/l‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition

Phenolic compounds in grape seed extract inhibiting the formation of benzo[a]pyrene in baked bacon related to scavenging free radicals and attenuating Maillard reaction

Degradation of polycyclic aromatic hydrocarbons ( PAHs ) in smoked sausages by ultraviolet irradiation

Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation.

不同脱水方式对白萝卜品质的影响

Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle

Individual effects of l ‐arginine or l ‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil

Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution

l -Arginine/ l -Lysine Alleviated the Deterioration of Emulsion Sausages with Partial Replacement of Porcine Backfat by Soybean Oil by Hindering Hydroxyl Radical Stressed Oxidation of Meat Proteins

Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution

l -Arginine and l -Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin’s Emulsifying Properties

Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage

Study on Processing Technology of Pickled Radish

Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion

Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast

L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast

Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage

l–Arginine and l–Lysine improve the physical stability of soybean oil–myosin emulsions by changing penetration and unfolding behaviors of interfacial myosin

l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation

废次烟叶多糖绿色提取工艺的研究

Protective role of Lactobacillus fermentum R6 against Clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions

艾叶粉对马铃薯粉丝品质的影响

氯化钙对艾草猪肉脯品质特性的影响

Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

覆盆子复合保健饮料的研究

猪血中SOD的制备工艺及其应用研究

Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles

Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

Method for preparing animal blood plasma albumen powder

瞬变高压对鲜乳中乳过氧化物酶活性的影响

瞬变高压协同中温处理对牛乳理化性质的影响

Effects of Instantaneous High-pressure on Denaturalization of β-Lactoglobulin

Method for processing low-salt dried poultry snack product

High dietary-fiber restructured poultry product and preparation method thereof

Effects of combined instantaneous high-pressure and medium temperature on the physical-chemical characters of milk.

大豆分离蛋白及超高压对鸡肉凝胶色泽、保水和质构的影响

海藻酸钠及超高压对鸡肉凝胶保水和质构的影响

Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same

黄原胶与木瓜蛋白酶对牛肉品质的影响研究

何首乌中二苯乙烯苷的超声提取工艺研究

卡拉胶与黄原胶对牛肉品质的影响研究

黄精多糖提取工艺的试验研究

淀粉多糖基可食性包装纸的改性研究

Effects of Combined Instantaneous High-Pressure and Medium Temperature on Peroxidase Activity in Wax Gourd Juices

板栗微波爆壳技术及微波装备设计

连续式低粘度粉浆料真空脱气系统的设计

南瓜片真空干燥过程失水特性的试验研究