Ying Xu

Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

Qiusheng Xie, Baocai Xu, Ying Xu et al. · LWT · 2021 · 99 citations · Full text

Nutrition, Water-boiled Salted Duck, Flavoromics +18

Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

Jun Qi, Ying Xu, Wenwen Zhang et al. · LWT · 2021 · 71 citations

Nutrition, Short-term Frozen Storage, Raw Chicken Meat +9

Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents

Tong Xing, Ying Xu, Jun Qi et al. · Food Chemistry · 2021 · 61 citations

Medical Ultrasound, Engineering, Sonoelectrochemistry +9

Ultrasonic-assisted stewing enhances the aroma intensity of chicken broth: A perspective of the aroma-binding behavior of fat

Jun Qi, Chuankang Jia, Wenwen Zhang et al. · Food Chemistry · 2022 · 46 citations

Ultrasonic-assisted Stewing, Feed Evaluation, Aroma Intensity +8

Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds

Jun Qi, Ying Xu, Xiaofei Xie et al. · Food Chemistry · 2020 · 45 citations

Food Chemistry, Food Colloid, Volatile Compounds +6