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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
- Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach,FOOD CHEMISTRY,2018,248:201-209(第一作者)
- 许玉娟,赵雪,卞光亮,杨柳,韩敏义,徐幸莲,周光宏.Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation,LWT-FOOD SCIENCE AND TECHNOLOGY,2018,95:209-215(参与作者)
- Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration,INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2018,21(1):2205-2217(参与作者)
- 赵雪,邹玉峰,邵俊杰,陈星,韩敏义,徐幸莲.COMPARISON OF THE ACIDIC AND ALKALINE TREATMENT ON EMULSION COMPOSITE GEL PROPERTIES OF THE PROTEINS RECOVERED FROM CHICKEN BREAST BY ISOELECTRIC SOLUBILIZATION/PRECIPITATION PROCESS,JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(3):-(第一作者)
- 赵雪,邢通,陈星,韩敏义,李潇,徐幸莲,周光宏.Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat,POULTRY SCIENCE,2017,96(5):1504-1512(第一作者)
- Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(13):2913-2922(参与作者)
- 邢通,赵雪,韩敏义,蔡林林,邓绍林,周光宏,徐幸莲.A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition,POULTRY SCIENCE,2017,96(9):3473-3481(参与作者)
- 邢通,赵雪,王鹏,陈宏强,徐幸莲,周光宏.Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle,JOURNAL OF ANIMAL SCIENCE,2017,95(4):1565-1573(参与作者)
- 陈宏强,王虎虎,赵雪,徐幸莲.木质化鸡胸肉发生率统计及其肉糜功能特性研究,食品工业科技,2017,38(20):49-53(参与作者)
