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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: 赵雪,白云,邢通,徐幸莲,周光宏.Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach,FOOD CHEMISTRY,2018,248:201-209(Participating authors)

Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates,CYTA-JOURNAL OF FOOD,2018,16(1):765-775(Participating authors)

刘瑞,扶庆权,Longergan Steven,Huff-Lonergan,Elisabeth,邢路娟,张丽丽,白云,周光宏,张万刚.Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags,MEAT SCIENCE,2018,145:431-439(Participating authors)

薛思雯,杨慧娟,王虎虎,Tendu, Alexander Atuya,白云,徐幸莲,马汉军,周光宏.High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation,FOOD RESEARCH INTERNATIONAL,2017,99:413-418(Participating authors)

薛思雯,王虎虎,杨慧娟,于小波,白云,Tendu, Alexander Atuya,徐幸莲,马汉军,周光宏.Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2017,41(0):150-159(Participating authors)

冯宪超,白云,贾旭,刘丹,徐幸莲,周光宏.射频加热和蒸煮加热对西式火腿品质和肌原纤维蛋白特性的影响,南京农业大学学报,2017,40(2):346-351(Participating authors)

庄昕波,韩敏义,康壮丽,王凯,白云,徐幸莲,周光宏.Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure,MEAT SCIENCE,2016,113:107-115(Participating authors)

李影球,李春保,赵凡,蔺茜莎,白云,周光宏.The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2016,40(1):94-102(Participating authors)

梅林,周光宏,王志耕,白云.Functional analysis of AI-2/LuxS from bacteria in Chinese fermented meat after high nitrate concentration shock,EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2015,240(1):119-127(Participating authors)

王光宇,钱文娟,张新笑,王虎虎,叶可萍,白云,周光宏.Prevalence, genetic diversity and antimicrobial resistance of Listeria monocytogenes isolated from ready-to-eat meat products in Nanjing, China,FOOD CONTROL,2015,50:202-208(Participating authors)

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