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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
- 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:-(通讯作者)
- Zhang Weiyi,Zheng Rui,Xu Xinglian,Zhao Xue.Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins,FOOD HYDROCOLLOIDS,2025,158(通讯作者)
- 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(通讯作者)
- 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):-(共同通讯作者)
- 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:-(参与作者)
- 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,(参与作者)
- 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(共同通讯作者)
- 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(共同通讯作者)
- 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,(通讯作者)
- 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(通讯作者)
