南京农业大学教师个人主页 BY--Home--Paper Publications

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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: Ye Keping.Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution,ANIMAL SCIENCE JOURNAL,2021,92(1)(Participating authors)

韩敏义,田惠鑫,曾宪明,张馨月,尹家琪,侯钰柯,白云,唐长波,徐幸莲.磁性纳米粒子辅助加热技术在鱼类解冻中的应用,食品与生物技术学报,2021,40(2021年10期):1-6(Participating authors)

Bai Yun,Zeng Xianming,Zhang Chu,Zhang Tong,Wang Chang,Han Minyi,Zhou Guanghong,Xu Xinglian.Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,146(First Author)

周昌瑜,唐长波,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham,FOOD CHEMISTRY,2020,315:-(Participating authors)

周昌瑜,乐怡,郑燕燕,王娟娟,李刚,白云,李春保,徐幸莲,周光宏,曹锦轩.Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,123:-(Participating authors)

丁大茗,周昌瑜,葛晓尹,叶可萍,王鹏,白云,周光宏.The effect of different degrees of superchilling on shelf life and quality of pork during storage,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2020,44(4):-(Participating authors)

周恒悦,庄昕波,周昌瑜,丁大茗,李春保,白云,周光宏.Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2020,33(5):812-824(Participating authors)

周昌瑜,曹锦轩,庄昕波,白云,李春保,徐幸莲,周光宏.Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham,CYTA-JOURNAL OF FOOD,2019,17(1):78-86(Participating authors)

王鹏,郭晓雅,吴长玲,黄倩,徐幸莲,周光宏,白云.Hydrophobic-assembled curcumin-porcine plasma protein complex affected by pH,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2019,54(3):891-897(Participating authors)

周昌瑜,潘道东,白云,李春保,徐幸莲,周光宏,曹锦轩.Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:76-82(Participating authors)

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