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Songgang Xia

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

SCHOLARLY PAPERS

6

DOWNLOADS

192

TOTAL CITATIONS

2

Scholarly Papers (6)

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1.

Effect of Haematococcus Pluvialis Residue on Flavor and Nutritional Characteristics of Pea Protein-Based Meat Analogues Processed by High-Moisture Extrusion

Number of pages: 24 Posted: 19 Mar 2025
Yukun Hou, Songgang Xia, Jing Li, Yong Xue, changhu Xue and Xiaoming Jiang
affiliation not provided to SSRN, Ocean University of China, affiliation not provided to SSRN, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 43 (1,157,785)

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High-moisture extrusion, Microalgae, GC-IMS, Thermal property, In vitro protein digestibility, Volatile organic flavor components

2.

Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment

Number of pages: 48 Posted: 01 Sep 2025
Lihao Wang, Hui Jiang, Jiqiang Wang, Wenhui Qu, Songgang Xia, Yunqi Wen and Chang Hu Xue
Qingdao University of Science and Technology, Qingdao University of Science and Technology, Qingdao University of Science and Technology, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 38 (1,209,354)

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High umami, Low salt, Rapid fermentation, Fermentation regulation

3.

High-Moisture Texturization of Antarctic Krill (Euphausia Superba) Meat-Based Hybrid Protein: The Synergistic Effect of Wheat Gluten and Pea Protein

Number of pages: 46 Posted: 07 Jan 2025
Zengyan Yu, Jing Yu, Lei Wang, Jinxiu Shi, Songgang Xia, Ning-Yang Li, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 34 (1,263,436)

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High-moisture extrusion, Antarctic Krill, Wheat gluten, pea protein, protein structure, Meat analogs

4.

Effects of High Temperature, High Pressure, and High Shear During Extrusion on Maize Starch-Fish Protein Extrudates: Based on Physical Properties and Multiscale Structure

Number of pages: 42 Posted: 15 Jul 2024
Jing Yu, Yuqing Xu, Xin Tu, Songgang Xia, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 34 (1,263,436)

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Extrusion processing, maize starch, Fish protein, physical properties, Multiscale structural properties

5.

Alaska Pollock Surimi-Based Meat Analogs by High-Moisture Extrusion: Effect of Konjac Glucomannan/Curdlan/Carrageenan/Sodium Alginate on Fibrous Structure Formation

Number of pages: 39 Posted: 14 Jun 2024
Lei Wang, Jing Yu, Songgang Xia, Xin Tu, Liuwei Yang, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 27 (1,359,097)
Citation 2

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Alaska pollock surimi, food colloids, high moisture extrusion, fibrous structure

6.

NaCl Pretreatment Coupled with Stepwise Enzymatic Hydrolysis Enhances Umami Compound Release from Spent Brewer's Yeast to Produce Umami Condiment

Number of pages: 44 Posted: 07 Mar 2026
Hui JIang, Yunqi Wen, Jiqiang Wang, Wenhui Qu, Songgang Xia, Lihao Wang and Shuo Wang
Qingdao University of Science and Technology, Ocean University of China, Qingdao University of Science and Technology, Ocean University of China, Ocean University of China, Ocean University of China and Qingdao University of Science and Technology
Downloads 16 (1,491,251)

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Spent brewer's yeast, NaCl pretreatment, Enzymatic hydrolysis, Umami compounds