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赵雪

Associate Professor Supervisor of Doctorate 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: 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)

Xu Xinglian,Zhao Xue.Insight into the oil polarity impact on interfacial properties of myofibrillar protein,FOOD HYDROCOLLOIDS,2022,128(Co corresponding author)

Li Liyuan,Zhao Xue,Xu Xinglian.Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties,Food Chemistry,2022,367(Correspondence Author)

Zhang Haozhen,Zhao Xue,Chen Xing,Xu Xinglian.Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies,FRONTIERS IN NUTRITION,2022,9(Correspondence Author)

Zhao Zerun,Xing Tong,Zhao Xue,Xu Xinglian.Effect of Addition of Soy Protein Isolate on the Gelation Properties of Low-salt Wooden Chicken Breast Meat Batter,Shipin Kexue/Food Science,2022,43(6):49-56(Correspondence Author)

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