Xinglian Xu

Northeastern University — China

Agricultural and Biological Sciences · Life Sciences

67h-index13.6kcitations335works7.22yr avg
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Research Topics

Meat and Animal Product Quality(218), Proteins in Food Systems(96), Protein Hydrolysis and Bioactive Peptides(52), Animal Nutrition and Physiology(45), Muscle metabolism and nutrition(37)

Publications335 total

Stabilization of Allyl Isothiocyanate by β-Cyclodextrin: Thermal Robustness and Potent Antimicrobial Activity
Molecules·2026Open Access
A novel iron and phosphorus functionalized talc strategy effectively reinforced the flame retardance of epoxy resin
Powder Technology·2026
Structural remodeling and flavor binding: Unraveling the interaction mechanism of chicken skin collagen with key aroma compounds
Food Hydrocolloids·2025
Perfect balance between the water absorption and mechanical properties of carboxymethyl cellulose/polyvinyl alcohol electrospun nanofibre pads through citric acid cross-linking
Food Production Processing and Nutrition·2025· 1 citedOpen Access
sRNA networks as molecular switches: Decoding foodborne bacterial pathogen adaptation from farm to fork to clinic and prospects for next-generation precision interventions
Trends in Food Science & Technology·2025
Interfacial structure in binary polymer emulsions: Probing formation and stabilization mechanisms with advanced in situ probes
Current Opinion in Colloid & Interface Science·2025· 1 cited
Isolation and characterization of a heat-resistant metalloprotease from Serratia liquefaciens exhibiting degradation activity against myofibrillar proteins in fresh meat
International Journal of Biological Macromolecules·2025
Carboxymethyl cellulose with different charge density regulates the thermal aggregation behavior of myofibrillar protein to tailor dysphagia diet
International Journal of Biological Macromolecules·2025
Skin-to-meat ratio optimization in soft-boiled chicken: Decoding the dual role of chicken skin in flavor enhancement and umami masking via multi-modal sensory analysis
Food Bioscience·2025
Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives
Advances in Colloid and Interface Science·2025· 3 cited
Comparison and Study on Flavor and Quality Characteristics of Different Grades of Tianshanhong (TSH)
Beverages·2025Open Access
Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan
Food Hydrocolloids·2025· 1 cited
Elucidate the molecular mechanism of carboxymethyl cellulose stabilized myofibrillar protein: Effect of saccharide charge density
Food Chemistry·2025· 4 cited
Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization
Food Research International·2025· 1 cited
Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density
Food Research International·2025· 2 cited
Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH
LWT·2025· 1 citedOpen Access
Application of functional near-infrared spectroscopy (fNIRS) for studying the influence of capsaicin stimulation on brain perception
Food Science and Human Wellness·2025Open Access
A novel bioinspired SERS platform for ultrasensitive bacterial detection
LWT·2025· 2 citedOpen Access
Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef
Innovative Food Science & Emerging Technologies·2025
Physicochemical properties and action mechanism of chicken lung protein hydrolysate modified by plastein reaction
Food Bioscience·2025· 6 cited
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Frequent Co-authors

Guanghong Zhou(37), Chunbao Li(11), Xing Chen(9), Minyi Han(7), Peng Wang(5), Jun Qi(5), Ke Li(4), Xiaobo Yu(4), Yun Bai(4), Yingying Zhao(3), Guanghong Zhou(3), Tong Xing(3), Di Zhao(3), Yujuan Xu(3), Zhuangli Kang(3), Yufeng Zou(3), Xianchao Feng(3), Siwen Xue(2), Guanghong Zhou(2), Xi Zhou(2)