南京农业大学教师个人主页 ZX--Home--Paper Publications

中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications: 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,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)

Jiang Yinghan,Zhang Cangping,Zhao Xue,Xu Xinglian.Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment,FOOD CHEMISTRY,2022,387(Correspondence Author)

赵泽润,邢通,赵雪,徐幸莲.大豆分离蛋白添加量对低盐木质化鸡肉糜凝胶特性的影响,食品科学,2021,43(2022年06期):49-56(Correspondence Author)

邢通,徐颖,戚军,徐幸莲,赵雪.Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents,FOOD CHEMISTRY,2021,347:-(Correspondence Author)

赵雪,徐幸莲,周光宏.Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken protein,FOOD CHEMISTRY,2021,343:-(First Author)

肖红梅,吴颖峰,刘佳,周磊,曾宪明,赵雪.Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,143:-(Correspondence Author)

total49 4/5
first previous next last Page; GET MORE