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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: 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)

Zhao Xue,Xu Xinglian.Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting,FOOD CHEMISTRY,2022,380(Correspondence Author)

Zhao Xue,Zhou Chang,Xu Xinglian,Zeng Xianming,Xing Tong.Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,172(First Author)

Lu Junmeng,Xu Xinglian,Zhao Xue.Interfacial rheology of alkali pH-shifted myofibrillar protein at O/W interface and impact of Tween 20 displacement,FOOD HYDROCOLLOIDS,2022,124(Co corresponding author)

Zhang Weiyi,Zhao Xue,Xu Xinglian.Interfacial Modification of Macromolecular Proteins to Improve Properties of Emulsions: A Review,Shipin Kexue/Food Science,2022,43(13):246-255(Participating authors)

张维义, 赵雪, 徐幸莲.大分子蛋白界面修饰改善乳液特性研究进展,食品科学,2022,43(13):246-255(Participating authors)

Zhang Weiyi,Lu Junmeng,Zhao Xue,Xu Xinglian.An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes,FOOD HYDROCOLLOIDS,2022,124(Correspondence Author)

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