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赵雪

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:南京农业大学

Personal Profile

赵雪，南京农业大学高层次引进人才，国家肉品质量安全控制工程技术研究中心副教授，硕士生导师。研究方向为肉品加工与质量控制，主要从事肉品凝胶乳化机理阐释、肉类蛋白新型加工技术研究、3D打印肉制品开发及技术创新、禽肉异质肉检测及质量改善、禽肉加工副产物开发利用等方面的研究。现任FoodChemistry,FoodHydrocolloids,InternationalJournalofFoodEngineering等国际期刊审稿专家，指导本科生主持校SRT项目1项、获“科创江苏”创新创业大赛二等奖一项。

Educational Experience scientific research awards

2014.9~2017.6
南京农业大学食品科学与工程 With Certificate of Graduation for Study as Master's Candidates Master's degree
2014.9~2020.6
南京农业大学食品科学与工程 With Certificate of Graduation for Doctorate Study Doctoral degree

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Work Experience

2020.6~Now
南京农业大学教师

Social Affiliations

Research Focus

肉品加工与质量控制

Paper Publications Patents Published Books

1
Bian Tianjiao, Xing Tong, Zhao Xue, Xu Xinglian.Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue,FOODS,2024,13(4):-(Co corresponding author)
2
Wu Zhenyang,Zhao Xue,Xu Xinglian.Comparisons between Myofibrillar Protein-Luteolin Conjugates Fabricated through Covalent and Noncovalent Modification,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(25):9908-9921(Correspondence Author)
3
Chen Yiting, Li Liyuan, Zhao Xue, Zeng Xianming, Xu Xinglian.How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,186:-(Correspondence Author)
4
Zhang Haozhen, Zhang Weiyi, Xu Xinglian, Zhao Xue.Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond,LANGMUIR,2023,39(49):17782-17797(Correspondence Author)
5
Zhao Zerun,Zhang Haozhen,Zhao Xue,Xu Xinglian.Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimes,FOOD CHEMISTRY,2023,418(Correspondence Author)
6
张昊真,张维义,徐幸莲,赵雪.Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond.,Langmuir : the ACS journal of surfaces and colloids,2023,:-(Correspondence Author)

1
【Patent】邢通,赵雪,高峰，一种血液标志物预测肉鸡木质化胸肌的系统及应用，
2
【Patent】赵雪,蒋颖涵,邢通,徐幸莲，一种从鸡肉渗出液中回收高品质蛋白的方法，ZL202111336957.X，2023

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Research Group

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Associate Professor Supervisor of Master's Candidates var _tsites_com_view_mode_type_=8;

Associate Professor Supervisor of Master's Candidates