Yongxia Z. Xu
National R&D Branch Center Of Surimi And Surimi Products Processing
Jinzhou, 121013, China
Jinzhou, 121013, China
Last Updated: 09/26/2026
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Found 40 publications
Gel properties and microstructure of Nemipterus virgatus myofibrillar protein/konjac glucomannan emulsion gel: effects of fish oil content.
Journal: Journal of the science of food and agriculture
Published: June 02, 2026
Development of Salmon bone steak protein-based emulsion gels: Effects of fish oil volume fraction on gelation and structural properties.
Journal: Food chemistry
Published: September 08, 2025
Myoglobin-induced gel degradation in surimi: mechanistic insights into the structural disruption and oxidative aggregation of myofibrillar proteins via myosin binding.
Journal: Journal of the science of food and agriculture
Published: July 13, 2025
Application of robot-assisted laparoscopic isthmectomy for the treatment of symptomatic horseshoe kidney
Journal: Zhonghua yi xue za zhi
Published: December 18, 2024
Ultrasound-assisted heat treatment: Accelerating rice glutelin fibrils formation and enhancing emulsifying properties.
Journal: International journal of biological macromolecules
Published: September 25, 2024
Strong, tough, antibacterial, antioxidant, biodegradable multi-functional intelligent hydrogel film for real-time detection and maintenance of salmon freshness.
Journal: Food research international (Ottawa, Ont.)
Published: August 27, 2024
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation.
Journal: International journal of biological macromolecules
Published: August 24, 2024
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating.
Journal: Food chemistry
Published: April 10, 2024
Flavor characteristics of large yellow croaker soup served with different dried edible fungi.
Journal: Food chemistry: X
Published: October 21, 2023
Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein.
Journal: Food chemistry
Published: June 20, 2023
Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi.
Journal: Ultrasonics sonochemistry
Published: February 21, 2023
Last Updated: 09/26/2026