姓名： 赵雪
性别： 女
毕业院校： 南京农业大学最高学位： 博士
办公地址： 国家肉品中心 505
办公电话： 025-84399607
电子邮箱： zhaoxue@njau.edu.cn
研究方向： 肉品加工与质量控制
个人简介： 赵雪，1992 年 11 月生，甘肃定西人，南京农业大学国家肉品质量安全控制工程技术研究中心副教授。2020 年毕业于南京
农业大学食品科技学院，获食品科学与工程博士学位，2016-2017 年间曾赴加拿大阿尔伯塔大学访学。
科研情况：主要从事鸡肉异质肉品质改善，肌肉蛋白化学修饰及新型
利用等方面研究。
科研成果：
近 5 年发表第一作者SCI 论文共计 15 篇，其中JRC 1 区 10 篇，
IF > 50， 中文核心期刊 1 篇，专利受理一项。
1. Zhao X., Xing T., Xu X. L., et al. (2020). Influence of extreme alkaline pH induced
unfolding and aggregation on PSE-like chicken protein edible film formation [J]. Food
Chemistry, 319: 126574.
2. Zhao X., Wang M. Y., Chen X., et al. (2020). Conformational and rheological changes of
high-pressure processing treated rabbit myosin subfragments during heating[J]. LWT, 122: 108994.
3. Zhao X., Wu T., Xing T., et al. (2019). Rheological and physical properties of O/W
protein emulsions stabilized by isoelectric solubilization/precipitation isolated
protein: The underlying effects of varying protein concentrations. Food Hydrocolloids, 95,
580-589.
4. Zhao X., Xing T., Wang P., et al. (2019). Oxidative
stability of isoelectric solubilization/precipitation-isolated PSE-like chicken
protein. Food Chemistry, 283, 646-655.

5. Zhao X., Xing T., Wang Y., et al. (2019). Isoelectric solubilization/precipitation
processing modified sarcoplasmic protein from pale, soft, exudative-like chicken
meat. Food Chemistry, 287, 1-10.
6. Zhao X., Hrynets Y., Betti M. (2019). Cold-enzymatic browning of
glucosamine in presence of mletmyoglobin induces glucose and deoxymyoglobin
formation. Food Chemistry, 305: 125504
7. Xing T., Zhao X., Zhang L., et al. (2019). Characteristics and incidence of broiler
chicken wooden breast meat under commercial conditions in China. Poultry Science, 99(1):
620-628 (共一)
8. Zhao X., Bai Y., Xing T., et al. (2018). 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, 248, 201-209.
9. Xia T. L., Zhao X., Xu X. L, et al. (2018). Negative impacts of in-vitro oxidative stress
on the quality of heat-induced myofibrillar protein gelation during refrigeration.
International Journal of Food Properties, 21(1), 2205-2217. (共一)
10. Zhao X., Xing T., Han M. Y., et al. (2017). Changes of molecular
forces during thermo-gelling of protein isolated from PSE-like chicken breast by
various isoelectric solubilization/precipitation extraction strategies[J]. Food and
Bioprocess Technology, 10(7), 1240-1247.
11. Zhao X., Xing T., Chen X., et al. (2017). Yield, thermal denaturation, and
microstructure of proteins isolated from pale, soft, exudative chicken breast meat by
using isoelectric solubilization/precipitation[J]. Process Biochemistry, 58, 167-173.
12. Xing T., Zhao X., Cai L. L., et al. (2017). Effect of salt content on gelation of normal
and wooden breast myopathy chicken pectoralis major meat batters. International Journal of Food
Science & Technology, 52, 2068-2077. (共一)
13. Zhao X., Chen X., Han M. Y., et al. (2016).
Application of isoelectric solubilization/precipitation processing to improve gelation
properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat.
LWT - Food Science and Technology, 72, 141-148.
14. Zhao X., Xing T., Chen X., et al. (2016). 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[J].
Poultry science, 96(5), 1504-1512.
15. Zhao X., Zou Y. F., Shao J. J., et al. (2016). 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
& Preservation, 41(3), e12884.
16. 赵雪， 邹玉峰， 韩敏义，等. (2016). 酸碱处理技术在肌肉蛋白质分离加工中的应用. 食品工业科技(11), 395-399.