Xiliang Yu

Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste

Xiliang Yu, Yue Wang, Wenyu Zhao et al. · Food Hydrocolloids · 2022 · 78 citations

Food Colloid, Fish Paste, Engineering +10

Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel

Yisha Xie, Xiliang Yu, Yue Wang et al. · Journal of Food Engineering · 2022 · 58 citations

Food Chemistry, Dietary Fiber, Biopolymer Gel +8

The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel

Yisha Xie, Xiliang Yu, Zheming Wang et al. · Food Hydrocolloids · 2021 · 55 citations

Myofibrillar Protein Enrichment, Engineering, Biochemistry +7

Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel

Xiliang Yu, Lin Han, Jiaqi Liu et al. · Food Hydrocolloids · 2023 · 49 citations

Biopolymer Gel, Food Colloid, Engineering +7

Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum

Xiliang Yu, Lin Han, Qing-Gang Xu et al. · Food Hydrocolloids · 2024 · 36 citations

Materials Science, Egg White Microgels, Biopolymer Gel +9