Xixin Qian

κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions

Shuang Li, Songyi Lin, Pengfei Jiang et al. · Food Hydrocolloids · 2024 · 36 citations

Life Sciences, Biochemistry, Biophysics +14

The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat‐induced gels

Shuang Li, Songyi Lin, Pengfei Jiang et al. · Food Frontiers · 2024 · 31 citations · Full text

Agriculture, Biochemistry, Food Science +17

Evaluation of the texture characteristics and taste of shrimp surimi with partial replacement of NaCl by non‑sodium metal salts

Xixin Qian, Songyi Lin, Tingjia Chen et al. · Food Chemistry · 2024 · 27 citations

Agriculture, Food Science, Food Analysis +9

Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity

Shuo Wang, Songyi Lin, Shuang Li et al. · Food Chemistry · 2024 · 20 citations

Agriculture, Food Science, Food Preservation +11

Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization

Shuo Wang, Songyi Lin, Shuang Li et al. · Food Research International · 2025 · 16 citations

Agriculture, Biochemistry, Food Science +15