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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: 蛋白界面膜及其评价方法研究进展,食品与发酵工业,2021,47(1):285-292(Participating authors)

邢通,赵泽润,赵雪,徐幸莲,张林,高峰.Enhanced transforming growth factor-beta signaling and fibrosis in the pectoralis major muscle of broiler chickens affected by wooden breast myopathy,POULTRY SCIENCE,2021,100(3):-(Participating authors)

邢通,赵雪,徐幸莲,李蛟龙,张林,高峰.Physiochemical properties, protein and metabolite profiles of muscle exudate of chicken meat affected by wooden breast myopathy,FOOD CHEMISTRY,2020,316:-(Participating authors)

赵雪,邢通,徐幸莲,周光宏.Influence of extreme alkaline pH induced unfolding and aggregation on PSElike chicken protein edible film formation,FOOD CHEMISTRY,2020,319:-(First Author)

赵雪,王梦瑶,陈星,徐幸莲,周光宏.Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,122:-(First Author)

邢通,赵泽润,赵雪,庄苏,徐幸莲.Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in stress-induced dysfunctional broiler pectoralis major muscle,FOOD CHEMISTRY,2020,319:-(Participating authors)

邢通,赵雪,张林,李蛟龙,周光宏,徐幸莲,高峰.Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China,POULTRY SCIENCE,2020,99(1):620-628(First Author)

陈家辉,张兴,陈燕,赵雪,Anthony Bassey,徐幸莲.Effects of different ultrasound frequencies on the structure, rheological and functional properties of myosin: Significance of quorum sensing,ULTRASONICS SONOCHEMISTRY,2020,69:-(Participating authors)

Cold non-enzymatic browning of glucosamine in the presence of metmyoglobin induces glucosone and deoxymyoglobin formation,FOOD CHEMISTRY,2020,305:-(First Author)

李鑫,薛思雯,赵雪,庄昕波,韩敏义,徐幸莲,周光宏.Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2018,53(2):356-364(Participating authors)

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