Yongxia Xu

Linyi University — China

Agricultural and Biological Sciences · Life Sciences

31h-index2.5kcitations96works7.12yr avg
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Research Topics

Meat and Animal Product Quality(51), Protein Hydrolysis and Bioactive Peptides(20), Proteins in Food Systems(15), Food Quality and Safety Studies(8), Nanocomposite Films for Food Packaging(7)

Publications96 total

Myoglobin‐induced gel degradation in surimi: mechanistic insights into the structural disruption and oxidative aggregation of myofibrillar proteins via myosin binding
Journal of the Science of Food and Agriculture·2025
Investigation of Meat Quality, Volatilome, and Fatty Acid Composition of Meat Parts from Liangshan Semi-Fine Wool Sheep
Veterinary Sciences·2025· 2 citedOpen Access
Author response for "Simultaneous magnetic purification and detection of transferrin in human serum using an imprinting-based fluorescence sensor by boronate affinity and secondary signal amplification assay"
2025
Efficient enrichment and distinguishable analysis of microcystin congeners by combining oriented imprinting with array sense strategy
Journal of Hazardous Materials·2025· 2 cited
Ultrasound-assisted heat treatment: Accelerating rice glutelin fibrils formation and enhancing emulsifying properties
International Journal of Biological Macromolecules·2025· 4 cited
Simultaneous magnetic purification and detection of transferrin in human serum using an imprinting-based fluorescence sensor by boronate affinity and secondary signal amplification assay
The Analyst·2025· 3 cited
Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
International Journal of Biological Macromolecules·2024· 26 cited
Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
Food Chemistry·2024· 19 cited
Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage
International Journal of Refrigeration·2024· 8 cited
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
Food Chemistry X·2023· 31 citedOpen Access
Diacylglycerol emulsion with different droplet size improves the gelation properties of Nemipterus virgatus myofibrillar protein
Food Chemistry·2023· 24 citedOpen Access
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
Food Hydrocolloids·2023· 28 cited
Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop ( <i>Patinopecten yessoensis</i> )
Journal of Food Science·2023· 2 citedOpen Access
Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi
Ultrasonics Sonochemistry·2023· 21 citedOpen Access
Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel
Food Chemistry·2023· 67 cited
Effect of oat <i>β</i>‐glucan on gel properties and protein conformation of silver carp surimi
Journal of the Science of Food and Agriculture·2023· 35 cited
Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (<i>Gadus morhua</i>)
Food & Function·2023· 81 cited
Identification, molecular docking, and protective effects on H<sub>2</sub>O<sub>2</sub>-induced HEK-293 cell oxidative damage of antioxidant peptides from Pacific saury (<i>Cololabis saira</i>)
Food & Function·2022· 13 cited
Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles
Food Chemistry·2022· 47 cited
Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
Food Chemistry·2022· 113 cited
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Frequent Co-authors

Xuepeng Li(40), Jianrong Li(40), Shumin Yi(35), Honglei Zhao(16), Hongbo Mi(14), Wenhui Zhu(11), Yanan Lv(10), Jinxiang Wang(5), Xueli He(5), Yiming Yin(5), Jinxiang Wang(4), Fangchao Cui(4), Gang Fan(4), Siyi Pan(4), Yuanyuan Wang(3), Junjia Luan(3), Qingchan Chen(3), Sheng-Jiao Lei(3), Peng Wu(3), Hong Lin(3)