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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: 庄昕波,韩敏义,蒋夕平,白云,周恒悦,李春保,徐幸莲,周光宏.The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations,FOOD CHEMISTRY,2019,275:770-777(Participating authors)

周昌瑜,王冲,蔡佳慧,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham,FOOD CHEMISTRY,2019,293:103-111(Participating authors)

庄昕波,江西萍,周姮玥,韩敏义,刘亚夫,白云,徐幸莲,周光宏.The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure,LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:534-542(Participating authors)

周昌瑜,王冲,唐长波,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham,FOOD CHEMISTRY,2019,297:-(Participating authors)

周昌瑜,王冲,戴琛,白云,于小波,李春保,徐幸莲,周光宏,曹锦轩.iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process,FOOD CONTROL,2019,100:189-197(Participating authors)

郑海波,韩敏义,白云,徐幸莲,周光宏.Combination of high pressure and heat on the gelation of chicken myofibrillar proteins,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2019,52:122-130(Participating authors)

王冲,谢允婷,王惠源,白云,戴琛,李春保,徐幸莲,周光宏.Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings,FOOD CHEMISTRY,2019,294:578-586(Participating authors)

王光宇,马芳,曾乐银,白云,王虎虎,徐幸莲,周光宏.Modified atmosphere packaging decreased Pseudomonas fragi cell metabolism and extracellular proteolytic activities on meat,FOOD MICROBIOLOGY,2018,76:443-449(Participating authors)

邹小雨,周光宏,于小波,白云,王冲,徐幸莲,戴琛,李春保.In vitro protein digestion of pork cuts differ with muscle type,FOOD RESEARCH INTERNATIONAL,2018,106:344-353(Participating authors)

罗玲英,白云,周光宏.Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo,JOURNAL OF FOOD SCIENCE,2018,83(2):565-573(Participating authors)

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