Xiaoyan Hu

Xiaoyan Hu

University of Massachusetts Amherst - Amherst / United States
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5269301
person_outline Xiaoyan Hu's MOST POPULAR ARTICLES
1-) Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foodsH Zhou, X Hu, X Xiang, DJ McClementsFood Hydrocolloids 144, 108909, 2023382023
2-) Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gelsX Hu, DJ McClementsInnovative Food Science & Emerging Technologies 78, 103016, 2022362022
3-) Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsionsX Hu, H Zhou, DJ McClementsFood Structure 33, 100290, 2022292022
4-) Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approachJ Ryu, X Xiang, X Hu, SE Rosenfeld, D Qin, H Zhou, DJ McClementsFood Hydrocolloids 142, 108817, 2023272023
5-) Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixturesX Hu, H Zhou, DJ McClementsFood Hydrocolloids 145, 109153, 2023182023