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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: 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)

Xia Tianlan,Xu Yujuan,Zhang Yulong,Xu Lina,Kong Yawen,Song Shangxin,Huang Mingyuan,Bai Yun,Luan Yi,Han Minyi,Zhou Guanghong,Xu Xinglian.Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein,FOOD CHEMISTRY,2022,384(Participating authors)

Wang Chong,Zhao Fan,Bai Yun,Li Chunbao,Xu Xinglian,Kristiansen Karsten,Zhou Guanghong.Proteomic Analysis of the Protective Effect of Eriodictyol on Benzo(a)pyrene-Induced Caco-2 Cytotoxicity,FRONTIERS IN NUTRITION,2022,9(Participating authors)

Chen Yongfang,Bassey Anthony Pius,Bai Yun,Teng Shuang,Zhou Guanghong,Ye Keping.Synergistic Effect of Static Magnetic Field and Modified Atmosphere Packaging in Controlling Blown Pack Spoilage in Meatballs,FOODS,2022,11(10)(Participating authors)

Wang Chong,Zhao Fan,Bai Yun,Li Chunbao,Xu Xinglian,Kristiansen Karsten,Zhou Guanghong.In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins,FOOD RESEARCH INTERNATIONAL,2022,157(Participating authors)

Zhang Yulong,Bai Yun,Yu Xiaobo,Li Zhen,Wang Peng,Xu Xinglian.Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis,FOODS,2022,11(21)(Participating authors)

周昌瑜,白云,王冲,李春保,徐幸莲,潘道东,曹锦轩,周光宏.1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures,FOOD CONTROL,2021,126:-(Participating authors)

侯钰柯,石金明,曾宪明,尹家琪,田惠鑫,白云,唐长波,韩敏义,徐幸莲.类蛋白反应及其在肉类中的应用,食品与发酵工业,2021,47(8):261-267(Participating authors)

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