Concepedia
Statistics
Publications
16
Citations
525
H-Index
14
Active since
2019
Affiliations
University of Massachusetts Amherst(Current)
Zhejiang Gongshang University
University of Georgia
Northwest A&F University
Xiaoyan Hu is an author at University of Massachusetts Amherst specializing in gels, food gels, and agriculture.
Publications per year
2019–2025
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
Hualu Zhou, Xiaoyan Hu, Xiaoke Xiang et al. · Food Hydrocolloids · 2023 · 96 citations
Agriculture, Biochemistry, Food Science +16
Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels
Xiaoyan Hu, David Julian McClements · Innovative Food Science & Emerging Technologies · 2022 · 53 citations
Engineering, Bioengineering, Biotechnology +16
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions
Xiaoyan Hu, Hualu Zhou, David Julian McClements · Food Structure · 2022 · 50 citations
Engineering, Bioengineering, Nutritional Sciences +16
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach
Jaekun Ryu, Xiaoke Xiang, Xiaoyan Hu et al. · Food Hydrocolloids · 2023 · 49 citations
Agriculture, Food Science, Materials Science +12
Influence of complex coacervation on the structure and texture of plant-based protein-polysaccharide composites
Xiaoyan Hu, Qian Ju, Charmaine K.W. Koo et al. · Food Hydrocolloids · 2023 · 44 citations
Natural Sciences, Materials Engineering, Materials Science +14
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