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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

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Paper Publications Home >> Scientific Research >> Paper Publications: Zhang Weiyi, Zhao Xue, Wang Chang, Zhang Chu, Wang Xiaoqing, Xu Xinglian.Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter,FOOD HYDROCOLLOIDS,2024,151:-(Participating authors)

Chai Jiale,Zhao Xue,Zhang Weiyi,Wang Yue,Xu Xinglian.Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(Participating authors)

Yin Yexi,Wang Yue,Fang Qingqing,Xiang Mingyu,Zhao Xue,Xu Xinglian,Li Chao.Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products,FOOD CHEMISTRY,2024,446(Correspondence Author)

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)

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)

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)

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)

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)

Zhang Haozhen,Zhang Weiyi,Zhao Xue,Xu Xinglian.The determination of aggregation size on the emulsion properties of myofibrillar protein,FOOD HYDROCOLLOIDS,2023,144(Correspondence Author)

Zhang Weiyi, Zhang Haozhen, Xu Xinglian, Zhao Xue.Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research,COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,2023,676:-(Co corresponding author)

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