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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: Zhao Yuhui, Xu Xinglian, Zhao Xue.Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan,FOOD HYDROCOLLOIDS,2025,170:-(Correspondence Author)

Wang Yue, Chai Jiale, Shao Junhua, Xu Xinglian, Zhao Xue.Meat protein microgels assembled under various temperature-concentration conditions: Underlying its interfacial behavior,FOOD CHEMISTRY,2025,495:-(Correspondence Author)

Chai Jiale, Xu Xinglian, Zhao Xue.Carboxymethyl cellulose with different charge density regulates the thermal aggregation behavior of myofibrillar protein to tailor dysphagia diet,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2025,328:-(Correspondence Author)

Wang Xiaoqing, Zhang Weiyi, Shao Junhua, Xu Xinglian, Zhao Xue.Oil chain length matters: From interfacial protein adsorption to emulsion stabilization,FOOD HYDROCOLLOIDS,2025,166:-(Correspondence Author)

Lu Yanyan, Wu Zhenyang, Bian Tianjiao, Zhao Xue.Ultrasonic-Assisted tumbling improves water retention and tenderness of wooden breast chicken meat,Ultrasonics sonochemistry,2025,119:107377-107377(Correspondence Author)

Xu Ruilin, Ding Rui, Zheng Xuankai, Shao Junhua, Xu Xinglian, Zhao Xue.From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate,FOOD CHEMISTRY,2025,465:-(Correspondence Author)

汪静洁,柴家乐,徐幸莲,李凌云,赵雪.基于高电荷密度多糖非共价修饰的水溶性肌原纤维蛋白乳化特性分析,食品工业科技,2025,:1-24(Correspondence Author)

Chai Jiale, Xu Xinglian, Zhao Xue.Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study,FOOD HYDROCOLLOIDS,2025,164:-(Correspondence Author)

Zhang Weiyi,Zheng Rui,Xu Xinglian,Zhao Xue.Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins,FOOD HYDROCOLLOIDS,2025,158(Correspondence Author)

Zhang Weiyi, Du Tongyao, Xu Xinglian, Zhao Xue.Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives,ADVANCES IN COLLOID AND INTERFACE SCIENCE,2025,345:-(Co corresponding author)

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