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Xianbing Xu

Dalian Polytechnic University

Dalian

China

  • Dalian Polytechnic University

SCHOLARLY PAPERS

6

DOWNLOADS

165

TOTAL CITATIONS

0

Scholarly Papers (6)

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1.

Universal Strategy for Regulating Protein-Based High Internal Phase Emulsions as 3d Printing Materials

Number of pages: 43 Posted: 12 May 2023
Feng Xiao, Sijie Hu, Jinyu Li, Jinfeng Pan, Xiuping Dong, Ming Du and Xianbing Xu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 49 (1,097,529)

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3D Printing, protein, High internal phase emulsions, Post-acid modification, Rheological feature

2.

The Potential Benefits of Oreochromis Mossambicus Derived Hydrophobic Peptides in Protecting the Skin Against Uva-Induced Damage

Number of pages: 44 Posted: 22 Feb 2024
Hui Yao, Siyi Wang, Baifeng Fu, Xianbing Xu, Shuzhen Cheng and Ming Du
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 30 (1,318,317)

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Hydrophobic peptides, Elastase inhibitor, Oxidant stress, Photoaging, Human foreskin fibroblasts (HFF-1), Molecular docking.

3.

Synergistic Effect of Residual Sugar on Freeze-Thaw Stability of High Internal Phase Emulsions Using Glycosylated Cod Protein as Interface Stabilizer

Number of pages: 34 Posted: 20 Apr 2023
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu and Xianbing Xu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 26 (1,372,601)

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high internal phase emulsion, free-thaw stability, synergistic effect, ice crystal, differential scanning calorimetry

4.

The Freeze-Thaw Stability of Flavor High Internal Phase Emulsion and its Application to Flavor Preservation and 3d Printing

Number of pages: 34 Posted: 03 May 2023
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu and Xianbing Xu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 25 (1,385,945)

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high internal phase emulsion, freeze-thaw stability, flavor substance preservation, 3D printing

5.

Desalination and flavor improvement of fish sauce via Electrodialysis with charge-selective nanofiltration membranes

Number of pages: 34 Posted: 08 Jan 2026
Xiaoru Feng, Jale Su, Qiyue Zhao, Xianbing Xu, Rina Wu, Guowan Su, Ming Du and Ling Zhang
Dalian Polytechnic University, affiliation not provided to SSRN, Dalian Polytechnic University, Dalian Polytechnic University, Shenyang Agricultural University, South China University of Technology, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 18 (1,470,786)

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Fish sauce, electrodialysis with charge-selective nanofiltration membranes, desalination, Flavor enhancement

6.

Aggregation-Disaggregation Cycling: A Physical Strategy for Low-Viscosity Fish Protein Particles

Number of pages: 38 Posted: 03 Dec 2025
Xueer Yu, Xiaokang Na, Xinyao Zhao, Bowen Zou, Aijun Jian, Jiaxin Li, Xianbing Xu, Ming Du and Chao Wu
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Minzu University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 17 (1,481,165)

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Cod protein, low-viscosity, high protein concentration, preheating and ultrasonic, molten globule state