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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: 叶可萍,冯郁蔺,王凯,白云,徐幸莲,周光宏.Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted Duck,JOURNAL OF FOOD SCIENCE,2015,80(6):M1336-M1342(Participating authors)

温斯颖,周光宏,宋尚新,徐幸莲,Josef Voglmeir,刘丽,赵凡,李梦婕,李黎,于小波,白云,李春保.Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish,PROTEOMICS,2015,15(21):3688-3698(Participating authors)

温斯颖,周光宏,李黎,徐幸莲,白云,于小波,李春保.Effect of Cooking on in Vitro Digestion of Pork Proteins: A Peptidomic Perspective,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2015,63(1):250-261(Participating authors)

韩敏义,杨慧娟,白云,韩衍青,徐幸莲,周光宏.High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages,Meat Science,2014,102(0):69-78(Participating authors)

马青青,白云,徐幸莲,周光宏.正交设计优化海藻酸钠涂膜方式保鲜冷藏鸡肉,食品科学,2012,33(12):290-293(Participating authors)

白云,谌启亮,周光宏,彭增起,徐幸莲.温度对兔腰大肌肌球蛋白质凝胶特性的影响,江苏农业学报,2011,27(2):405-409(First Author)

蛋白浓度对兔腰大肌肌球蛋白热凝胶特性的影响,食品科学,2009,30(21):83-86(First Author)

曾宪明,徐幸莲,白云,周光宏.兔肌球蛋白热诱导凝胶过程中的物理化学变化,食品科学,2008,29(4):149-153(Participating authors)

余小领,白云,徐幸莲,周光宏.宰后不同时间冻结对猪肉保水性和组织结构的影响,食品与发酵工业,2007,33(3):18-22(Participating authors)

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