Xinlian Su

Hefei, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 9 publications

Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.

Effects of Processing Variables on the Quality Characteristics of Wheat Gluten/Morchella esculenta Mycelium-Based High-Moisture Extrudate.

Journal: Journal of texture studies

Published: June 20, 2026

Acetic acid-assisted controlled drying improves the room-temperature solubility of gelatin by suppressing chain crystallization and aggregation.

Acetic acid-assisted controlled drying improves the room-temperature solubility of gelatin by suppressing chain crystallization and aggregation.

Journal: Food research international (Ottawa, Ont.)

Published: May 06, 2026

Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture.

Effects of Curdlan on 3D-Printed Meat Analogs Based on Stropharia rugosoannulata Mycelium and Pea Protein Isolate: Printability, Rheology, and Texture.

Journal: Foods (Basel, Switzerland)

Published: May 01, 2026

Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs.

Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs.

Journal: Gels (Basel, Switzerland)

Published: April 24, 2026

Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra-High Pressure Processing to Tenderize Post-Mortem Goose Meat.

Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra-High Pressure Processing to Tenderize Post-Mortem Goose Meat.

Journal: Journal of texture studies

Published: April 02, 2026

Metagenomics-based insights into the microbial community composition and quality characteristics development potentiality in traditional dry-cured ham.

Metagenomics-based insights into the microbial community composition and quality characteristics development potentiality in traditional dry-cured ham.

Journal: International journal of food microbiology

Published: October 16, 2025

Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations.

Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations.

Journal: Food research international (Ottawa, Ont.)

Published: November 25, 2024

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation.

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation.

Journal: International journal of biological macromolecules

Published: June 19, 2024

Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review.

Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review.

Journal: Critical reviews in food science and nutrition

Published: December 09, 2023

Showing 1-9 of 9

Last Updated: 09/26/2026