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: Li Jing, Xu Chen, Lu Yifeng, Wang Xiaoming, Jin Shuangshuang, Bai Yun, Wang Xia, Xu Xinglian, Han Minyi.Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage,FOOD SCIENCE AND HUMAN WELLNESS,2025,14(7):-(Participating authors)

Yang Zongyun,Li Zhen,Wang Peng,Bai Yun,Liu Yating,Wang Weinan,Xu Xinglian,Shen Juan.More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization,FOOD HYDROCOLLOIDS,2025,163(Participating authors)

Cheng Siyu, Gao Jiahua, Yu Lixin, Chen Yiyao, Zhao Zeyuan, Zhou Xin, Wang Peng, Bai Yun, Zeng Xianming, Xu Xinglian, Han Minyi.Physicochemical properties and action mechanism of chicken lung protein hydrolysate modified by plastein reaction,FOOD BIOSCIENCE,2025,68:-(Participating authors)

Yang Zongyun, Li Zhen, Niu Fengnan, Liu Yating, Bai Yun, Xu Xinglian, Wang Peng.Core-shell nanoparticle: curcumin-induced protein conformation changes enhance the adsorption of hyaluronic acid, as studied via spectroscopy, molecular dynamics simulation and energy dissipation,FOOD HYDROCOLLOIDS,2025,169:-(Participating authors)

Li Zhen, Yang Zongyun, Qi Yue, Bai Yun, Zeng Xianming, Liu Yating, Xu Xinglian, Wang Peng.Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization,FOOD RESEARCH INTERNATIONAL,2025,218:-(Participating authors)

陈甜,韩敏义,郭雨晨,贾婧文,白云,冯宪超,徐幸莲.分子动力学模拟脉冲电场对高盐腌制牛肉细胞膜结构影响,农业工程学报,2025,41(06):288-298(Participating authors)

Zhen Li, Zongyun Yang, Yating Liu, Yun Bai, Xianming Zeng, Xincheng Mei, Xinglian Xu, Peng Wang.The structural changes of Fisetin-Myofibrillar protein complexes induced by different non-covalent binding methods influence the adsorption of mucin glycoprotein: Spectroscopy, molecular docking and QCM-D,Food Bioscience,2025,74:108061-108061(Participating authors)

Gao Jiahua,Cheng Siyu,Zeng Xianming,Sun Xiaomei,Bai Yun,Hu Songmei,Yue Jianping,Yu Xiaobo,Zhang Minwei,Xu Xinglian,Han Minyi.Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying,ULTRASONICS SONOCHEMISTRY,2024,108(Participating authors)

Guo Yuchen,Gao Jiahua,Bai Yun,Wang Xia,Xu Xinglian,Lu Xinqing,Yue Jianping,Han Minyi.Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat quality,MEAT SCIENCE,2024,213(Participating authors)

Zhang Chu, Wang Chang, Zhang Tong, Zhao Xue, Han Minyi, Zhou Guanghong, Bai Yun, Xu Xinglian.Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2024,92:-(Co corresponding author)

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