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白雪元 (Xueyuan Bai)

河南农业大学讲师

H指数:11

被引数:491

个人简介

博士，讲师，毕业于辽宁工程技术大学工程力学专业。主要从事计算力学相关研究，具体包括连续-非连续方法、考虑裂隙渗流的流-固耦合方法、连续-非连续与SPH耦合方法等。发表学术论文10余篇，获批国家发明专利1项。主持省科技厅项目1项，参与国家重点研发计划项目1项、国家基金项目4项、国家重点实验室项目2项。

教育背景

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工作经历

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荣誉奖项

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Optimizing Cattle, Yak, Camel, and Horse Meat Processing: Species-Sex Physicochemical Drivers

Food Science & Nutrition

IF3.8

2026-01-290

OAAI

The spatial dynamics and underlying mechanisms of the digital economy’s impact on carbon emission intensity: empirical insights from 30 Chinese provinces

数字经济对碳排放强度影响的时空动态与内在机制：来自中国30个省份的实证见解

Environment, Development and Sustainability

IF0

2025-09-110

PRE

Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties

IF6.1

2025-04-010

PRE

Cracking process of surrounding rock with preset cracks after excavating a circular cavern based on a continuum-discontinuum method

基于连续-不连续方法的圆形洞室开挖后具有预设裂缝的围岩开裂过程

GEOMECHANICS AND GEOPHYSICS FOR GEO-ENERGY AND GEO-RESOURCES

IF4.2

2025-02-200

OA

Underlying mechanism of the microwave non-thermal effect as additional microbial inactivation on Clostridium sporogenes at pasteurization temperature level

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-02-011

PRE

Having their cake and eat it too: Effects of different cations in reduced-salt myofibrillar protein microgel pickering emulsion under high-intensity ultrasound

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-10-010

OAAI

Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein

翻滚固化改善牛肉品质的机制: 肌原纤维蛋白的结构和功能特性的见解

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-09-014

OAAI

Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)

IF6.1

2024-03-016

PRE

Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle

屠宰年龄和宰后老化时间对牦牛胸肌 (Bos grunniens) 最长肌嫩度和持水性的影响

IF6.1

2023-08-0113

PRE

Muscle fiber composition affects the postmortem redox characteristics of yak beef

IF9.8

2022-12-0113

PRE

Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen

FOOD RESEARCH INTERNATIONAL

IF8

2022-09-0111

PRE

Age-specific effect on endogenous oxidative and antioxidative characteristics of longissimus thoracis muscle of yak during early postmortem period

IF9.8

2022-04-015

PRE

The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather

IF6.1

2022-02-0115

PRE

Procedural growth of fungal hyphae/Fe3O4/graphene oxide as orderedstructure composites for water purification

CHEMICAL ENGINEERING JOURNAL

IF13.2

2019-01-0156

PREAI

Porous biochar generated from natural Amorphophallus konjac for high performance supercapacitors

APPLIED SURFACE SCIENCE

IF6.9

2018-08-0131

PREAI

Evolution of char structure during steam gasification of the chars produced from rapid pyrolysis of rice husk

BIORESOURCE TECHNOLOGY

IF9

2012-06-0184

PREAI