Xiuping H. Dong

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

Last Updated: 09/26/2026

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Found 135 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

Modulating interfacial adsorption and lipid stability in myofibrillar protein-soy protein isolate emulsion gels: Insights from structurally representative polyphenols.

Modulating interfacial adsorption and lipid stability in myofibrillar protein-soy protein isolate emulsion gels: Insights from structurally representative polyphenols.

Journal: Food chemistry

Published: March 12, 2026

Enhancing the bioactivity of sea cucumber powder through ultrafine grinding: Zebrafish xenograft tumor model reveals regulation of oxidative stress and inhabitation of the human colon cancer cell line growth.

Enhancing the bioactivity of sea cucumber powder through ultrafine grinding: Zebrafish xenograft tumor model reveals regulation of oxidative stress and inhabitation of the human colon cancer cell line growth.

Journal: Food research international (Ottawa, Ont.)

Published: February 12, 2026

Effects of amylose-to-amylopectin ratio on appearance and gel properties of fried skipjack tuna nuggets: Insights into protein conformation.

Effects of amylose-to-amylopectin ratio on appearance and gel properties of fried skipjack tuna nuggets: Insights into protein conformation.

Journal: International journal of biological macromolecules

Published: January 07, 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

Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat Milk.

Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat Milk.

Journal: Foods (Basel, Switzerland)

Published: December 30, 2025

The substitution of myofibrillar protein for soy protein isolate impacts on the gel properties of dual-protein Chiba tofu.

The substitution of myofibrillar protein for soy protein isolate impacts on the gel properties of dual-protein Chiba tofu.

Journal: International journal of biological macromolecules

Published: November 11, 2025

Label-free quantitative proteomics analysis of sea cucumber (Apostichopus japonicus) from different origins using data-independent acquisition mass spectrometry.

Label-free quantitative proteomics analysis of sea cucumber (Apostichopus japonicus) from different origins using data-independent acquisition mass spectrometry.

Journal: Food chemistry: X

Published: November 05, 2025

Acid-induced structural reorganization of fish myofibrillar protein gels: trade-off between elasticity and stability.

Acid-induced structural reorganization of fish myofibrillar protein gels: trade-off between elasticity and stability.

Journal: Food research international (Ottawa, Ont.)

Published: October 21, 2025

Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure.

Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure.

Journal: Food chemistry

Published: October 12, 2025

Non-destructive intelligent prediction of shelf life and quality of Tegillarca granosa using multilayer perceptron model.

Non-destructive intelligent prediction of shelf life and quality of Tegillarca granosa using multilayer perceptron model.

Journal: Journal of the science of food and agriculture

Published: August 26, 2025

Multi-scale analysis of thermal processing-induced textural changes in fish muscle with distinct ecological characteristics: Integration of structural and proteomic perspectives.

Multi-scale analysis of thermal processing-induced textural changes in fish muscle with distinct ecological characteristics: Integration of structural and proteomic perspectives.

Journal: Food chemistry

Published: August 20, 2025

Showing 1-12 of 135

Last Updated: 09/26/2026