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白云

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Senior Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Huang Mingyuan, Xu Yujuan, Chen Xing, Xu Lina, Bai Yun, Xu Xinglian, Zeng Xianming.Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan.,International journal of biological macromolecules,2023,:128557-128557(Participating authors)

郭雨晨,董铭,曾宪明,田惠鑫,尹家琪,侯钰柯,白云,唐长波,韩敏义,徐幸莲.分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律,中国农业科学,2023,56(2023年04期):741-753(Participating authors)

Zhang Yulong,Huang Mingyuan,Shao Xuefei,Zhang Feiyu,Li Zhen,Bai Yun,Xu Xinglian,Wang Peng,Zhao Tinghui.Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens,FOODS,2023,12(12)(Participating authors)

Huang Mingyuan, Xu Yujuan, Xu Lina, Chen Xing, Ding Mengzhen, Bai Yun, Xu Xinglian, Zeng Xianming.The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility.,Food chemistry,2023,440:138204-138204(Participating authors)

Zhao Fan,Wei Zhenqian,Bai Yun,Li Chunbao,Zhou Guanghong,Kristiansen Karsten,Wang Chong.Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage,METABOLITES,2022,12(7)(Participating authors)

Wang Chong,Zhao Fan,Bai Yun,Li Chunbao,Xu Xinglian,Kristiansen Karsten,Zhou Guanghong.Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins,FOOD CHEMISTRY,2022,383(Participating authors)

Bai Yun,Zhang Yulong,Cui Xuhai,Deng Shaolin,Gao Tingxuan,Sun Xiaomei,Zhou Guanghong,Xu Xinglian.Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(First Author)

Gao Tingxuan,Zhao Xue,Li Ran,Bassey Anthony,Bai Yun,Ye Keping,Deng Shaolin,Zhou Guanghong.Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein,FOOD HYDROCOLLOIDS,2022,123:-(Participating authors)

Chang Yawei,Liu Yan,Bai Yun,Teng Shuang,Guo Yiping,Dou Han,Ye Keping.Effect of Different Degrees of Deep Freezing on the Quality of Snowflake Beef during Storage,FOODS,2022,11(15)(Participating authors)

Xu Xinglian.Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2022,78(Participating authors)

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