Yongxia Xu
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Explore the profile of Yongxia Xu including associated specialties, affiliations and a list of published articles.
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42
Citations
188
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Recent Articles
11.
Wang H, Zhang J, Xu Y, Mi H, Yi S, Gao R, et al.
Food Chem
. 2023 Mar;
417:135821.
PMID: 36934711
The effects of different amount (0-12%) of chickpea protein-stabilized Pickering emulsion (CPE) on the gelling properties, intermolecular interactions, microstructure, and physicochemical stability of hairtail fish myosin gels were investigated. The...
12.
He X, Lv Y, Li X, Yi S, Zhao H, Xu Y, et al.
J Sci Food Agric
. 2023 Feb;
103(7):3367-3375.
PMID: 36840432
Background: Polysaccharides are the most widely used additives to enhance the quality of surimi gels. Oat β-glucan (OG), a functional polysaccharide, is known to affect the gelation characteristics of surimi....
13.
Wang Y, Luan J, Tang X, Zhu W, Xu Y, Bu Y, et al.
Food Funct
. 2023 Jan;
14(3):1510-1519.
PMID: 36651848
Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development. This is because umami peptides have good processing...
14.
Luan J, Wang L, Yang J, Li X, Wang J, Cui F, et al.
Food Funct
. 2022 Dec;
14(1):160-170.
PMID: 36477011
We identified novel antioxidant peptides from Pacific saury (). Enzymatic hydrolysates were isolated, purified, and identified by ultrafiltration, gel chromatography, reverse phase high-performance liquid chromatography (RP-HPLC), and matrix-assisted laser desorption/ionization-time...
15.
Li H, Wang L, Wang J, Li X, Li J, Cui F, et al.
Food Chem
. 2022 Oct;
404(Pt A):134530.
PMID: 36223669
Repeated freezing and thawing due to temperature fluctuations irreversibly damage the muscle tissue cells of fish, thereby reducing their economic quality. In this study, the effects of ultrasound-assisted immersed freezing...
16.
Li H, Wang Y, Zhang J, Li X, Wang J, Yi S, et al.
Food Chem
. 2022 Sep;
402:134325.
PMID: 36174352
Electronic nose (E-nose), electronic tongue (E-tongue) and colorimeter combined with data fusion strategy and different machine learning algorithms (artificial neural network, ANN; extreme gradient boosting, XGBoost; random forest regression, RFR;...
17.
Zhu W, Han M, Bu Y, Li X, Yi S, Xu Y, et al.
Crit Rev Food Sci Nutr
. 2022 Sep;
64(8):2276-2288.
PMID: 36102134
Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is...
18.
Wang Y, Tang X, Luan J, Zhu W, Xu Y, Yi S, et al.
Food Res Int
. 2022 Aug;
159:111612.
PMID: 35940806
To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of cod head enzymatic...
19.
Xu Y, Lv Y, Yin Y, Zhao H, Li X, Yi S, et al.
Food Chem
. 2022 Jul;
397:133766.
PMID: 35908465
The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure and flavor adsorption capacity of fish myosin at different NaCl concentrations were investigated in this study. The incorporation...
20.
Yi S, Wu Q, Tong S, Wang W, Li X, Mi H, et al.
J Food Sci
. 2022 Jul;
87(9):3900-3912.
PMID: 35894520
In the present study, egg white protein (EWP) and myofibrillar protein (MP) were mixed in different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50, 100/0 for EWP/MP) and subjected to unheated,...