Zhiyu Xiong

Jiangsu University

Xuefu Rd. 301

Xhenjiang, 212013

China

  • Jiangsu University

SCHOLARLY PAPERS

2

DOWNLOADS

43

TOTAL CITATIONS

0

Scholarly Papers (2)

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1.

Accelerating Mechanism of Plasma-Activated Water in the Heat-Induced Aggregation of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys Molitrix): The Significance of the Strengthened Dityrosine

Number of pages: 33 Posted: 02 Feb 2023
Mengzhe Li, Xin Wang, Tong Shi, Zhiyu Xiong, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan and Ruichang Gao
Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University, Shaanxi University of Technology, Jiangsu University, Jiangsu University, Jiangsu University and Jiangsu University
Downloads 32 (1,024,170)

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Plasma-activated water, oxidation, myofibrillar proteins, dityrosine, secondary structures

2.

Changes in Texture, Flavor, and Protein Digestion of Low-Salt Chickpea Surimi Composite Gel: Based on Kanto Cooking Model and Peptidomics

Number of pages: 34 Posted: 01 Apr 2025
Qianqian Zhang, Li Yuan, Yunfei Kong, Zhiyu Xiong, Yulong Bao and Ruichang Gao
Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University, Jiangsu University and Jiangsu University
Downloads 11 (1,272,261)

Abstract:

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cooking time, chickpea protein, surimi gel, texture, Flavor, In vitro digestion