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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:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: 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)

赵雪,曾宪明,邢通,徐幸莲.新工科背景下食品专业本科生实践育人模式探索,农产品加工,2024,(2024年24期):130-132+136(First Author)

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)

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)

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(Correspondence Author)

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(Correspondence Author)

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