Xiaoyun Zhao

Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi

Jiaojiao Ding, Xiaoyun Zhao, Xuxu Li et al. · Food Hydrocolloids · 2022 · 75 citations

Protein Folding, Sarcoplasmic Proteins, Natural Sciences +5

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter

Xiaoyun Zhao, Ruotong Guo, Xuxu Li et al. · Food Chemistry · 2022 · 71 citations

Food Chemistry, Gel Properties, Pork Meat Batter +7

Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms

Xiaoyun Zhao, Xiaofen Wang, Lingjun Zeng et al. · Food Research International · 2022 · 62 citations

Food Chemistry, Materials Science, Oil-modified Crosslinked/acetylated Starches +7

Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification

Xiaoyun Zhao, Lingjun Zeng, Qilin Huang et al. · Food Chemistry · 2022 · 36 citations

Food Chemistry, Food Biophysics, Oil Modification +4

Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality

Ruotong Guo, Jian Xiong, Pei Li et al. · Meat Science · 2024 · 30 citations

Nutrition, Health Sciences, Animal Nutrition +7