Xinli Ran

Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Xinli Ran, Xiaowei Lou, Haiqi Zheng et al. · Innovative Food Science & Emerging Technologies · 2021 · 141 citations

Food Colloid, Engineering, Konjac Glucomannan +9

Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan

Xinli Ran, Hongshun Yang · Food Hydrocolloids · 2022 · 131 citations

Biopolymer Gel, Engineering, Konjac Glucomannan +3

Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways

Xinli Ran, Zhi-Xin Yang, Yingfeng Chen et al. · Food Hydrocolloids · 2022 · 45 citations

Nutrition, Metabolic Pathways, Konjac Glucomannan +11

A comparative study of three drying methods on drying time and physicochemical properties of chicken powder

Xinli Ran, Min Zhang, Yuchuan Wang et al. · Drying Technology · 2018 · 33 citations

Food Chemistry, Sd Powder, Chicken Powder +13

Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders

Xinli Ran, Min Zhang, Yuchuan Wang et al. · Journal of Food Science and Technology · 2019 · 26 citations · Full text

Novel Method, Desiccation, Radiofrequency Heating +4