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Xinglian Xu

Nanjing Agricultural University (NAU)

SCHOLARLY PAPERS

11

DOWNLOADS

444

TOTAL CITATIONS

6

Scholarly Papers (11)

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1.

Functional Performance of a Novel Emulsion Gel-Based Pork Fat Mimics in Low-Fat Meat Batter System: Incorporation of Physicochemical and Oral Processing

Number of pages: 27 Posted: 04 Apr 2023
Baoli Wang, Jianshe Chen, Qi Wang, Yang Zhu, Peng Wang and Xinglian Xu
Nanjing Agricultural University (NAU), Zhejiang Gongshang University (ZJGSU), Zhejiang Gongshang University (ZJGSU), Zhejiang Gongshang University (ZJGSU), Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
Downloads 77 (823,616)

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Pork fat replacement, Emulsion gels, Curdlan, Oil content, Oral processing

2.

Effect of Curcumin on the Formation of Polycyclic Aromatic Hydrocarbons (Pahs) in Grilled Chicken Wings and Its’ Mechanism

Number of pages: 34 Posted: 25 Oct 2022
Huixin Tian, Jing Yu, Min Li, Jing Li, Yifeng Lu, Xiaobo Yu, Shaoyan Lin, Xianming Zeng, Minyi Han and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN, Zhengzhou University of Light Industry, affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing Agricultural University (NAU), affiliation not provided to SSRN, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
Downloads 64 (924,743)

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PAHs, curcumin, lipid oxidation, total phenolic, free radical scavenging ability

3.

Synergistic Effect of Preheating and Different Power Output High-Intensity Ultrasound on the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Chicken Wooden Breast

Number of pages: 33 Posted: 03 Mar 2022
Ke Wang, Yan Li, Jingxin Sun, Changming Qiao, Harvey Ho, Ming Huang, Xinglian Xu, Bin Pang and He Huang
Shandong Agricultural University - College of Food Science and Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Qingdao Agricultural University - College of Food Science & Engineering, Shandong Zhucheng Waimao Co., Ltd, Auckland Bioengineering Institute, The University of Auckland, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU), Qingdao Agricultural University and affiliation not provided to SSRN
Downloads 56 (1,000,027)
Citation 2

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wooden breast, myofibrillar proteins, preheating, high-intensity ultrasound, gelation, microstructure

4.

Transformation of Chicken Skin from Raw to Edible State: Based on Mechanical, Microstructure and Rheological Properties

Number of pages: 43 Posted: 03 Apr 2024
Na Xu, Peng Wang, Xuefei Shao, Minyi Han and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
Downloads 49 (1,074,648)

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chicken skin, tensile property, Rheology, Microstructure

5.

Effects of High Hydrostatic Pressure Treatment on the Structural Properties of Interfacial Protein of Rabbit Myosin Emulsion

Number of pages: 22 Posted: 28 Sep 2022
Chang Wang, Zhang Chu, Tong Zhang, Xue Zhao, Minyi Han, Guanghong Zhou, Yun Bai and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
Downloads 33 (1,277,121)

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High hydrostatic pressure treatment, myosin, Interfacial protein

6.

Innovative Flavor Profiling and Sensory Optimization of Soft-Boiled Chicken Using Skin-to-Meat Ratio Modulation: Insights from Gc-Ims and Chemometrics

Number of pages: 46 Posted: 10 Jul 2025
Na Xu, Jingwen Jia, Peng Wang, Minyi Han and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
Downloads 30 (1,318,317)

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soft-boiled chicken, skin, taste, flavor, sensory preference

7.

Colloidal Structural Characteristics and Variation Patterns of Chicken Skin Gelatin During Thermal Processing

Number of pages: 35 Posted: 31 Mar 2025
Na Xu, Minyi Han, Xuefei Shao, Lixin Yu, Yiyao Chen, Zeyuan Zhao, Xin Zhou, Xinglian Xu and Peng Wang
affiliation not provided to SSRN, Nanjing Agricultural University (NAU), affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
Downloads 30 (1,318,317)

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chicken skin gelatin, rheology, Structure, Oxidation

8.

How Environmental Stresses Affects the Stability of Oil in Water Emulsion Prepared by Ph-Shifted Myofibrillar Protein?

Number of pages: 28 Posted: 17 Oct 2022
Xue Zhao, Liyuan LI, Xianming Zeng and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
Downloads 28 (1,345,526)

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pH-shifting, PSE-like, Myofibrillar protein, Emulsion, external stresses

9.

Study on sensory evaluation and retronasal aroma release patterns of chicken- gewürztraminer wine pairings

Number of pages: 37 Posted: 10 Oct 2025
Xue Gong, Xue Zhao, Xuefei Shao, Na Xu, Feiyu Zhang and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Nanjing Agricultural University (NAU)
Downloads 26 (1,372,601)

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Chicken-wine pairing, Retronasal aroma release, PTR-TOF-MS, Flavor

10.

Analysis of Flavor Discrepancy Among Soft-Boiled Chicken Made of Different Varieties: Based on Gc-Ims and Pls-Da

Number of pages: 23 Posted: 01 Aug 2023
Na Xu, Yihao Lai, Xuefei Shao, Xianming Zeng, Peng Wang, Minyi Han and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU), Nanjing Agricultural University (NAU) and Nanjing Agricultural University (NAU)
Downloads 26 (1,385,945)
Citation 4

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soft-boiled chicken, breeds, umami, taste, volatile flavor compounds

11.

Investigating the Influence of Myofibrillar Protein and Chitosan Interfacial Distribution on the Macroscopic Characteristics of Emulsions

Number of pages: 39 Posted: 22 Oct 2024
Yuhui Zhao, Xue Zhao and Xinglian Xu
affiliation not provided to SSRN, affiliation not provided to SSRN and Nanjing Agricultural University (NAU)
Downloads 25 (1,385,945)

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myofibrillar protein, Chitosan, Emulsion, interfacial distribution