Cheng Tang, Yujuan Xu, Zhi-Jie Bao, Xinlian Su, Huanhuan Cai, Yong Xie, Xing-Guang Chen, Hui Zhou, Ke-Zhou Cai, Bao-Cai Xu (2026). Acetic acid-assisted controlled drying improves the room-temperature solubility of gelatin by suppressing chain crystallization and aggregation. Food Research International.DOI
Xiaomin Zhang, Shuxia Wu, Cheng Tang, Zi-Yue Yang, Wenjuan Wang, Yujuan Xu, Cong Li, Hui Zhou, Bao-Cai Xu (2026). Insight into synergistic effects of different charged polysaccharides toward modulating the thermal gelation characteristics of transglutaminase-mediated myofibrillar protein. International Journal of Biological Macromolecules.DOI
Xiaowei Chen, Wenshan Luo, Xinyi Ye, Yujuan Xu, Ji-Jun Wu, Yuan-Shan Yu, Jian Peng, Li-Na Cheng, Lu Li (2026). Correction to "Identification of Enzymes and Their Key Action Sites for Histamine Degradation in Mulberry Fruit Wine by Lactiplantibacillus plantarum". Journal of Agricultural and Food Chemistry.DOI
Xiaomin Zhang, Jingyi Sun, Yujuan Xu, Cong Li, Hui Zhou, Bao-Cai Xu (2026). Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature. Food Hydrocolloids.DOI
Xiao-Yan Liu, Yong Xie, Yunhao Ma, Wen-Di Zhang, Kai Zhou, Yujuan Xu, Bao-Cai Xu (2026). Quality improvement of ready-to-eat chicken breast after two-stage heating: The role of actomyosin dissociation. Food Chemistry.DOI
Jingyi Sun, Xiaomin Zhang, Shuxia Wu, Yujuan Xu, Cong Li, Hui Zhou, Bao-Cai Xu (2026). Effects of Ultrasound Combined With Yeast Extract and Trehalose on the Structure and Gel Properties of Myofibrillar Protein Under the Low‐Salt Condition. Journal of texture studies.DOI
Jiaqi Tan, Xin Du, Haijing Li, Ying Li, Quanyu Zhang, Xiufang Xia, Yujuan Xu (2026). Insights into quality evaluation, factors, deterioration mechanisms, and improving strategies of livestock and its prepared dishes: An updated overview. Food Control.DOI
Ying Yu, Hao Zhang, Wuyun Chen, Ying Li, Sheng-Li Chen, Tingting Zhang, Quanyu Zhang, Yujuan Xu, Xin Du, Xiufang Xia (2026). Strategies for balancing salt reduction and quality assurance in muscle products: Focus on salt alternatives and physical technologies. Trends in Food Science & Technology.DOI
Xueyan Wang, Ping Li, Xing-Guang Chen, Wei Cui, Shen-Yu Ni, Hua-Xing Xu, Yujuan Xu, Ke-Zhou Cai, Hui Zhou, Bao-Cai Xu (2025). Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork. Food Research International.DOI
Cheng Tang, Yujuan Xu, Yong Xie, Xiao-Yan Liu, Zhaoming Wang, Hui Zhou, Ke-Zhou Cai, Bao-Cai Xu (2025). Mechanisms of gel formation in collagen/hydroxypropyl methylcellulose aqueous mixtures below the threshold for macroscopic phase separation. International Journal of Biological Macromolecules.DOI
Yubo Wang, Cong Li, Xueli Chen, Bao-Cai Xu, Yujuan Xu (2025). Mechanistic interplay between myofibrillar proteins and phospholipid during thermal degradation. Food Chemistry.DOI
Lina Xu, Xinglian Xu, Yayan Mao, Yujuan Xu, Ming-Yuan Huang (2025). Characterization, vapor release behavior, vapor bio-functional performance and application of UV-responded modified polyvinyl alcohol bio-active films loaded with oregano essential oil microcapsules. Food Packaging and Shelf Life.DOI
Lina Xu, Xinglian Xu, Yujuan Xu, Ming-Yuan Huang (2025). Photodegradation of chitosan decorated by titanium dioxide: The potential to serve as a responded microcapsule shell. Carbohydrate Polymers.DOI
Lina Xu, Xinglian Xu, Ming-Yuan Huang, Yujuan Xu (2025). UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast. Food Control.DOI
Lina Xu, Xinglian Xu, Yayan Mao, Yujuan Xu, Ming-Yuan Huang (2025). UV responded polyvinyl alcohol bio-active films containing oregano essential oil microcapsules by chitosan-incorporated TiO2: Physical properties, release characterizations, bio-functional performances and applications. International Journal of Biological Macromolecules.DOI
Jiawei Zhang, Dandan Du, Yujuan Xu, Zhaoming Wang, Kezhou Cai, Qingmei Zeng, Hui Zhou, Bao-Cai Xu (2024). Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures. The Journal of the Science of Food and Agriculture.DOI
Hua-Xing Xu, Xinlian Su, Hui Zhou, Xinglan Du, Yujuan Xu, Zhaoming Wang, Long Chen, Ke-Zhou Cai, Bao-Cai Xu (2024). Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation. International Journal of Biological Macromolecules.DOI
Xinlian Su, Yujuan Xu, Zhaoming Wang, Hui Zhou, Bao-Cai Xu (2024). Physicochemical, Interactions, and morphology of l-arginine/konjac glucomannan gel: Effects of modified starches. Journal of Food Engineering.DOI
Xueli Chen, Haoyue Liu, Cong Li, Yujuan Xu, Bao-Cai Xu (2024). Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments. Food Research International.DOI
Xueli Chen, Cong Li, Jinsong Zhao, Yubo Wang, Yujuan Xu, Bao-Cai Xu (2024). Influence of phospholipid structures on volatile organic compounds generation in model systems. Food Research International.DOI
Yujuan Xu, Yali Li, Ming-Yuan Huang, Lina Xu, Xing-Lian Xu, Guang-Hong Zhou (2024). Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion. LWT.DOI
Jiale Chai, Xue Zhao, Yujuan Xu, Xing-Lian Xu (2024). An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein. Food Chemistry.DOI
Cheng Tang, Yujuan Xu, Kai Zhou, Yong Xie, Yunhao Ma, Cong Li, Feiran Xu, Hui Zhou, Baocai Xu (2023). Mechanism behind the deterioration in gel properties of collagen gel induced by high-temperature treatments: A molecular perspective. Food Research International.DOI
Ying-Chao Ma, Yafei Gao, Yujuan Xu, Hui Zhou, Kai Zhou, Cong Li, Baocai Xu (2023). Microbiota dynamics and volatile metabolite generation during sausage fermentation. Food Chemistry.DOI
Yujuan Xu, Xing-Lian Xu, Baocai Xu (2023). Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins. Critical reviews in food science and nutrition.DOI
Ming-Yuan Huang, Yujuan Xu, Xing Chen, Lina Xu, Yun Bai, Xing-Lian Xu, Xianming Zeng (2023). Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan. International Journal of Biological Macromolecules.DOI
Ming-Yuan Huang, Yujuan Xu, Lina Xu, Xing Chen, Meng-Zhen Ding, Yun Bai, Xing-Lian Xu, Xianming Zeng (2023). The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility. Food Chemistry.DOI
Li-Na Xu, Xing-Lian Xu, Yujuan Xu, Ming-Yuan Huang, Yali Li (2023). Release mechanism of UV responded chitosan-decorated TiO2 microcapsules: Regulation of humidity. Food Chemistry.DOI
Li-Na Xu, Xing-Lian Xu, Yujuan Xu, Ming-Yuan Huang (2023). Oregano essential oil-doped citric acid modified polyvinyl alcohol bio-active films: Properties, bio-functional performance and active packaging application of chicken breast. Food Packaging and Shelf Life.DOI
Xinlian Su, W. Cui, Zhi Zhang, Jing Zhang, Hui Zhou, Kai Zhou, Yujuan Xu, Zhaoming Wang, Baocai Xu (2022). Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan. Food Hydrocolloids.DOI
Lina Xu, Xing-Lian Xu, Yujuan Xu, Ming-Yuan Huang, Yali Li (2022). Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide. Food Chemistry.DOI
Ming-Yuan Huang, Yujuan Xu, Li-Na Xu, Yun Bai, Xian-Min Zeng, Rui Zheng, Xing-Lian Xu (2022). Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan. Food Research International.DOI
Yali Li, Yujuan Xu, Xing-Lian Xu, Xian-Min Zeng, Guang-Hong Zhou (2022). Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH. Food Research International.DOI
Tianlan Xia, Yujuan Xu, Yu-Long Zhang, Li-Na Xu, Ya-Wen Kong, Shang-Xin Song, Ming-Yuan Huang, Yun Bai, Yi Luan, Min-Yi Han, Guang-Hong Zhou, Xing-Lian Xu (2022). Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein. Food Chemistry.DOI
Ming-Yuan Huang, Yujuan Xu, Li-Na Xu, Yun Bai, Xing-Lian Xu (2022). Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties. Innovative Food Science & Emerging Technologies.DOI
Yan-Jie Zhao, Peng Wang, Yujuan Xu, Xian-Min Zeng, Xing-Lian Xu (2022). A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations. Foods.DOI
Yali Li, Yujuan Xu, Xing-Lian Xu (2022). Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties. Food Chemistry.DOI
Yujuan Xu, Min-Yi Han, Ming-Yuan Huang, Xing-Lian Xu (2021). Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols. Food Chemistry.DOI
Jiahui Chen, Yujuan Xu, Bassey Anthony Pius, Peng Wang, Xing-Lian Xu (2021). Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion.DOI
Ming Dong, Yujuan Xu, Yumei Zhang, Min-Yi Han, Peng Wang, Xing-Lian Xu, Guang-Hong Zhou (2020). Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF). Innovative Food Science & Emerging Technologies.DOI
Yujuan Xu, Xing-Lian Xu (2020). Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety.DOI
Yujuan Xu, Ming Dong, Changbo Tang, Min-Yi Han, Xing-Lian Xu, Guang-Hong Zhou (2020). Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties.DOI
Yujuan Xu, Yuqiang Zhao, Zhixin Wei, Hao Zhang, Ming Dong, Ming-Yuan Huang, Min-Yi Han, Xing-Lian Xu, Guang-Hong Zhou (2020). Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property.DOI
Ming Dong, Hui-Xin Tian, Yujuan Xu, Min-Yi Han, Xing-Lian Xu (2020). Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study. Food Chemistry.DOI
Ming Dong, Hong-Qiang Chen, Yumei Zhang, Yujuan Xu, Min-Yi Han, Xing-Lian Xu, Guang-Hong Zhou (2020). Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review. Food and Bioprocess Technology.DOI
Hao Zhang, Yuying Fu, Yujuan Xu, Fu-Ge Niu, Zeya Li, Chujie Ba, Bing Jin, Guo-Wen Chen, Xiao-Meng Li (2019). One-step assembly of zein/caseinate/alginate nanoparticles for encapsulation and improved bioaccessibility of propolis. Food & Function.DOI
Kaiyin Huang, Wei Dong, Wanyu Liu, Ya-Mei Yan, Peng Wan, Yujia Peng, Yujuan Xu, Xiaoxiong Zeng, You-Long Cao (2019). 2-O-beta-D-Glucopyranosyl-L-ascorbic acid, an Ascorbic Acid Derivative Isolated from the Fruits of Lycium Barbarum L., Modulates Gut Microbiota and Palliates Colitis in Dextran Sodium Sulfate-induced Colitis in Mice. Journal of Agricultural and Food Chemistry.DOI
Guangliang Bian, S. Xue, Yujuan Xu, Xing-Lian Xu, Min-Yi Han (2018). Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine.DOI
Yujuan Xu, Xue Zhao, Guangliang Bian, Liu Yang, Min-Yi Han, Xing-Lian Xu, Guang-Hong Zhou (2018). Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation. LWT.DOI
Cheng Tang, Yujuan Xu, Yong Xie, Xingyu Liu, Meng-Ya Li, Ying Qian, Zhaoming Wang, Hui Zhou, Ke-Zhou Cai, Bao-Cai Xu. Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin. Food Hydrocolloids.DOI