Xiaoying Luo
机构：Guangxi University, University of Auckland, Henan University of Science and Technology, Huazhong Agricultural University, Shaoguan University, Zhengzhou University, Henan Provincial People's Hospital, Bioengineering Center, Zhengzhou People's Hospital, Huazhong University of Science and Technology, Henan Medical University
发表论文 48 篇 · 总被引 897 次 · h-index 15
代表论文
- Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying (2021 · Food Chemistry · 被引 207)
- Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees (2023 · Food Chemistry · 被引 39)
- Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound (2021 · Ultrasonics Sonochemistry · 被引 38)
- Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations (2024 · Food Chemistry · 被引 28)
- Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances (2024 · Journal of Food Engineering · 被引 24)
- Ultrahigh recovery rate of nitrate from synthetic wastewater by Chlorella-based photo-fermentation with optimal light-emitting diode illumination: From laboratory to pilot plant (2022 · Bioresource Technology · 被引 20)