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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: 高廷轩,邓绍林,赵雪,周光宏.多糖协同超声波处理对低盐鸡肉糜凝胶特性的影响,食品科学,2021,42(2021年19期):148-156(Participating authors)

赵雪,邢通,徐幸莲,周光宏.Influence of extreme alkaline pH induced unfolding and aggregation on PSElike chicken protein edible film formation,FOOD CHEMISTRY,2020,319:-(First Author)

赵雪,王梦瑶,陈星,徐幸莲,周光宏.Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating,LWT-FOOD SCIENCE AND TECHNOLOGY,2020,122:-(First Author)

邢通,赵雪,张林,李蛟龙,周光宏,徐幸莲,高峰.Characteristics and incidence of broiler chicken wooden breast meat under commercial conditions in China,POULTRY SCIENCE,2020,99(1):620-628(First Author)

赵雪,Yuliya Hrynets,Mirko Betti.Cold non-enzymatic browning of glucosamine in the presence of metmyoglobin induces glucosone and deoxymyoglobin formation,FOOD CHEMISTRY,2020,305:-(First Author)

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(First Author)

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):-(First Author)

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(First Author)

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