default author photo

Xuefei Shao

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

3

DOWNLOADS

105

TOTAL CITATIONS

4

Scholarly Papers (3)

Actions:
Email selected abstracts
1.

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)

Abstract:

Loading...

chicken skin, tensile property, Rheology, Microstructure

2.

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)

Abstract:

Loading...

chicken skin gelatin, rheology, Structure, Oxidation

3.

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

Abstract:

Loading...

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