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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 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)

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)

Chai Jiale,Zhao Xue,Xu Yujuan,Xu Xinglian.An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein,FOOD CHEMISTRY,2024,446(Correspondence Author)

Bian Tianjiao, Xing Tong, Zhao Xue, Xu Xinglian.Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue,FOODS,2024,13(4):-(Co corresponding author)

Zhang Chu, Wang Chang, Zhang Tong, Zhao Xue, Han Minyi, Zhou Guanghong, Bai Yun, Xu Xinglian.Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2024,92:-(Participating authors)

王瑶,赵雪,吴昊,徐幸莲.不同来源膳食纤维的乳化性能研究,食品工业科技,2024,(Participating authors)

Wang Yao,Zhang Haozhen,Tao Ye,Xu Xinglian,Zhao Xue.Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,201(Co corresponding author)

Zhang Weiyi,Zhang Yinghao,He Yifei,Xu Xinglian,Zhao Xue.Oil density and viscosity affect emulsion stability and destabilization mechanism,JOURNAL OF FOOD ENGINEERING,2024,366(Co corresponding author)

Shao Jiaqi,Zhang Haozhen,Wang Jingjie,Xu Xinglian,Zhao Xue.Mass transfer kinetics of ultrasonic- and vacuum-ultrasonic-assisted static brine of chicken breast (Pectoralis major),JOURNAL OF FOOD SCIENCE,2024,(Correspondence Author)

Wu Zhenyang,Zhang Weiyi,Zhao Xue,Xu Xinglian.Gastrointestinal digestion behavior and bioavailability of greenly prepared highly loaded myofibrillar-luteolin vehicle,FOOD RESEARCH INTERNATIONAL,2024,187(Correspondence Author)

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