Xuening Yu

Liaoning Province Key Laboratory For Marine Food Science And Technology
Dalian, 116034, China

Last Updated: 09/26/2026

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Found 18 publications

Ultrasonically treated pea starch modulates oil absorption in corn starch-based deep-fried products: Insights into gel network architecture, interfacial behavior, and molecular dynamics simulations.

Ultrasonically treated pea starch modulates oil absorption in corn starch-based deep-fried products: Insights into gel network architecture, interfacial behavior, and molecular dynamics simulations.

Journal: Food research international (Ottawa, Ont.)

Published: March 02, 2026

Designing sustained-release sodium carriers: Oil-modified starch gels enhance the texture and delay sodium release in low-sodium shrimp protein gels.

Designing sustained-release sodium carriers: Oil-modified starch gels enhance the texture and delay sodium release in low-sodium shrimp protein gels.

Journal: Food chemistry

Published: January 30, 2026

Role of the Maillard reaction products of oyster peptides and chitosan oligosaccharide in chelation with zinc: restoring testicular injury and the testosterone synthesis pathway.

Role of the Maillard reaction products of oyster peptides and chitosan oligosaccharide in chelation with zinc: restoring testicular injury and the testosterone synthesis pathway.

Journal: Food & function

Published: October 01, 2025

Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity.

Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity.

Journal: Food research international (Ottawa, Ont.)

Published: September 19, 2025

Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships.

Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships.

Journal: Food research international (Ottawa, Ont.)

Published: August 30, 2025

Structural characterization and functional properties of a mussel peptide-Galactooligosaccharide Maillard conjugate (MPGZn) as a dual-activity zinc chelator and antioxidant for zinc deficiency mitigation.

Structural characterization and functional properties of a mussel peptide-Galactooligosaccharide Maillard conjugate (MPGZn) as a dual-activity zinc chelator and antioxidant for zinc deficiency mitigation.

Journal: Food chemistry

Published: August 30, 2025

Construction of a xanthan gum-sodium carboxymethylcellulose hydrogel for enhanced gastrointestinal stability and in vivo calcium bioavailability of Mytilus edulis-derived peptide-calcium complex.

Construction of a xanthan gum-sodium carboxymethylcellulose hydrogel for enhanced gastrointestinal stability and in vivo calcium bioavailability of Mytilus edulis-derived peptide-calcium complex.

Journal: Journal of the science of food and agriculture

Published: August 28, 2025

The impact of ultra-high pressure processing on crayfish tropomyosin allergenicity and microstructure preservation: Insights into texture and flavors.

The impact of ultra-high pressure processing on crayfish tropomyosin allergenicity and microstructure preservation: Insights into texture and flavors.

Journal: Food chemistry

Published: August 11, 2025

Food-grade phosphorylation enhances calcium binding in salmon peptides: Structural insights and bone health improvement for functional foods.

Food-grade phosphorylation enhances calcium binding in salmon peptides: Structural insights and bone health improvement for functional foods.

Journal: Food chemistry

Published: July 30, 2025

Mechanism of TGase-induced oyster peptide-chitosan oligosaccharide glycosylation and amelioration effects of its zinc complex on zinc deficiency-associated neuron damages and oxidative stress.

Mechanism of TGase-induced oyster peptide-chitosan oligosaccharide glycosylation and amelioration effects of its zinc complex on zinc deficiency-associated neuron damages and oxidative stress.

Journal: Food research international (Ottawa, Ont.)

Published: April 13, 2025

Molecular interactions and physiological effects of oyster-derived synthetic peptide-calcium complex: Insight in improving the bone growth and health.

Molecular interactions and physiological effects of oyster-derived synthetic peptide-calcium complex: Insight in improving the bone growth and health.

Journal: Food research international (Ottawa, Ont.)

Published: January 14, 2025

Glycosylation of oyster peptides by COS ameliorates zinc deficiency-induced syndromes: intestinal inflammation and imbalance of the gut microbiota in vivo.

Glycosylation of oyster peptides by COS ameliorates zinc deficiency-induced syndromes: intestinal inflammation and imbalance of the gut microbiota in vivo.

Journal: Food & function

Published: December 23, 2024

Showing 1-12 of 18

Last Updated: 09/26/2026