Determination of the degree of deacetylation of chitin and chitosan by X-ray powder diffraction

Yongqin Zhang, Changhu Xue, Yong Xue, +2

Carbohydrate Research

Food ChemistryEngineeringX-ray Powder DiffractionAnalytical ChemistryChemistry +1

Dietary trimethylamine N-oxide exacerbates impaired glucose tolerance in mice fed a high fat diet

Xiang Gao, Xiaofang Liu, Jie Xu, +3

Journal of Bioscience and Bioengineering

ObesityMetabolic SyndromeNutritionEnergy HomeostasisHigh Fat Diet +9

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

Tao Zhang, Zhaojie Li, Yuming Wang, +2

Food Research International

Biopolymer GelHeat-induced ChangesKonjac GlucomannanBiochemistryEngineering +6

Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

Wenjun Kong, Tao Zhang, Dandan Feng, +5

Food Hydrocolloids

Food PhysicThermal ProcessingFood ProcessingDifferent Temperature TreatmentsModified Starches +3

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

Tao Zhang, Yong Xue, Zhaojie Li, +2

Food Hydrocolloids

Food ChemistryKonjac GlucomannanFood EngineeringFood ProcessingFood Technology +1

The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

Lei Ji, Yong Xue, Tao Zhang, +2

Food Hydrocolloids

Protein-polysaccharide GelsBiomanufacturingEngineeringAlaska PollockBiotechnology +8

Eicosapentaenoic acid-enriched phospholipid ameliorates insulin resistance and lipid metabolism in diet-induced-obese mice

Xiaofang Liu, Yong Xue, Chunhua Liu, +5

Lipids in Health and Disease

Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion

Songgang Xia, Yong Xue, Changhu Xue, +2

LWT

Food PackagingEngineeringFood BiophysicsMeat QualityRheology +19

Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels

Lili Zhang, Yong Xue, Jie Xu, +2

Journal of Food Engineering

Surimi GelsAlaska PollockHigh-temperature Treatment

Flavor profile of dried shrimp at different processing stages

Mengyue Hu, Shanyu Wang, Qi Liu, +2

LWT

Food ChemistryNutritionFood CompositionFood AnalysisFlavor Profile +2