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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: 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)

何静,周光宏,白云,王超,朱姝冉,徐幸莲,李春保.The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products,RSC ADVANCES,2018,8(31):17595-17605(Participating authors)

白云,庄昕波,孙健,徐幸莲,周光宏.超高压处理对低脂乳化肠水分分布及微观结构的影响,食品科学,2018,39(21):53-58(First Author)

白云,罗玲英,庄昕波,韩敏义,徐幸莲,周光宏.超高压预处理对乳化肠品质的影响,江苏农业科学,2018,46(24):-(First Author)

庄昕波,韩敏义,白云,刘雅夫,邢路娟,徐幸莲,周光宏.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber,FOOD HYDROCOLLOIDS,2018,74:219-226(Participating authors)

戚军,王虎虎,周光宏,徐幸莲,李晓,白云,于小波.Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2018,20:S2579-S2595(Participating authors)

王华伟,王虎虎,白云,徐幸莲,周光宏.Pathogenicity and antibiotic resistance of coagulase-negative staphylococci isolated from retailing chicken meat,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,90:152-156(Participating authors)

王冲,谢允婷,戚军,于颖,白云,戴琛,李春保,徐幸莲,周光宏.Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings,FOOD CONTROL,2018,93:325-333(Participating authors)

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