Xiliang Yu

State Key Laboratory Of Marine Food Processing And Safety Control
Dalian, 116034, China

Last Updated: 09/26/2026

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Found 10 publications

Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels.

Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels.

Journal: Food research international (Ottawa, Ont.)

Published: March 16, 2026

Tannic acid and carboxymethyl cellulose synergy for high-fidelity 3D printing of fish gelatin: enhanced thermal, mechanical and rheological properties.

Tannic acid and carboxymethyl cellulose synergy for high-fidelity 3D printing of fish gelatin: enhanced thermal, mechanical and rheological properties.

Journal: Food research international (Ottawa, Ont.)

Published: January 04, 2026

Investigating the role of calcium ions in modulating the physicochemical and gel properties of myofibrillar protein-soybean protein isolate binary composites.

Investigating the role of calcium ions in modulating the physicochemical and gel properties of myofibrillar protein-soybean protein isolate binary composites.

Journal: Food research international (Ottawa, Ont.)

Published: February 12, 2025

Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze-thaw cycles.

Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze-thaw cycles.

Journal: Food chemistry

Published: October 29, 2024

Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties.

Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties.

Journal: Food research international (Ottawa, Ont.)

Published: September 11, 2024

Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier.

Preparation of cod protein composite gels for dysphagia by high-pressure homogenization: Egg white microgels-based high-phase emulsion as a texture modifier.

Journal: International journal of biological macromolecules

Published: May 27, 2024

Improvement of Surimi Gel from Frozen-Stored Silver Carp.

Improvement of Surimi Gel from Frozen-Stored Silver Carp.

Journal: Gels (Basel, Switzerland)

Published: April 29, 2024

Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential.

Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential.

Journal: International journal of biological macromolecules

Published: March 21, 2024

Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction.

Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction.

Journal: Food research international (Ottawa, Ont.)

Published: March 18, 2024

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein.

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein.

Journal: Journal of texture studies

Published: December 05, 2021

Showing 1-10 of 10

Last Updated: 09/26/2026