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个人信息
- 所在单位：食品科技学院
- 学历：博士研究生毕业
- 学位：博士学位
- Zhang Weiyi, Zhao Xue, Wang Chang, Zhang Chu, Wang Xiaoqing, Xu Xinglian.Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter,FOOD HYDROCOLLOIDS,2024,151:-(参与作者)
- Chai Jiale,Zhao Xue,Zhang Weiyi,Wang Yue,Xu Xinglian.Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(参与作者)
- Yin Yexi,Wang Yue,Fang Qingqing,Xiang Mingyu,Zhao Xue,Xu Xinglian,Li Chao.Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products,FOOD CHEMISTRY,2024,446(通讯作者)
- Wu Zhenyang,Zhao Xue,Xu Xinglian.Comparisons between Myofibrillar Protein-Luteolin Conjugates Fabricated through Covalent and Noncovalent Modification,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(25):9908-9921(通讯作者)
- Chen Yiting, Li Liyuan, Zhao Xue, Zeng Xianming, Xu Xinglian.How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,186:-(通讯作者)
- Zhang Haozhen, Zhang Weiyi, Xu Xinglian, Zhao Xue.Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond,LANGMUIR,2023,39(49):17782-17797(通讯作者)
- Zhao Zerun,Zhang Haozhen,Zhao Xue,Xu Xinglian.Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimes,FOOD CHEMISTRY,2023,418(通讯作者)
- 张昊真,张维义,徐幸莲,赵雪.Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond.,Langmuir : the ACS journal of surfaces and colloids,2023,:-(通讯作者)
- Zhang Haozhen,Zhang Weiyi,Zhao Xue,Xu Xinglian.The determination of aggregation size on the emulsion properties of myofibrillar protein,FOOD HYDROCOLLOIDS,2023,144(通讯作者)
- Zhang Weiyi, Zhang Haozhen, Xu Xinglian, Zhao Xue.Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research,COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,2023,676:-(共同通讯作者)
