Xiaojuan Xin

Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

Yonggang Tu, Guowen Zhang, Xiaojuan Xin et al. · Ultrasonics Sonochemistry · 2021 · 130 citations · Full text

Agriculture, Biochemistry, Food Science +15

Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure

Xiaojuan Xin, Wei Qiu, Hui Xue et al. · Ultrasonics Sonochemistry · 2023 · 50 citations · Full text

Agriculture, Food Science, Biomaterials +14

Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels

Xiaojuan Xin, Guowen Zhang, Wei Qiu et al. · Food Chemistry · 2022 · 47 citations

Agriculture, Biochemistry, Food Science +12

Characterization of duck egg white gel under the action of baijiu (Chinese liquor)

Lin Yu, Hui Xue, Chunhong Xiong et al. · LWT · 2021 · 14 citations

Agriculture, Food Science, Poultry Science +11

Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics

Hui Xue, Yonggang Tu, Guowen Zhang et al. · Food Research International · 2022 · 14 citations

Agriculture, Biochemistry, Food Science +17