Xuetao Hu

机构：Jiangxi Agricultural University

发表论文 4 篇 · 总被引 64 次 · h-index 3

代表论文

• Quantitative characterization of the diffusion behavior of sucrose in marinated beef by HSI and FEA (2022 · Meat Science · 被引 28)
• Simulation of diffusion behavior of NaCl in multi-tissue beef marination process (2022 · Food Chemistry · 被引 24)
• Emulsion gel-based fat replacers in meat products: Structured design, processing stability, oral lubricity/flavor perception, and digestive characteristics (2025 · Food Chemistry · 被引 12)
• Dual-network emulsion gels based on egg yolk/gellan gum-beeswax: A promising fat analog with simulated texture, rheological, and thermal properties of animal adipose tissue (2025 · Food Research International · 被引 1)