Yanshun Xu

机构：Jiangnan University, State Key Laboratory of Food Science and Technology · ORCID：0000-0002-1724-9481

发表论文 285 篇 · 总被引 8019 次 · h-index 52

代表论文

Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: Double enhancement of interfacial film and network structure (2025 · Food Hydrocolloids · 被引 35)
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 20)
Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties (2025 · Food Chemistry · 被引 12)
Improved freeze-thaw resistance of emulsified myofibrillar protein gels: Effects of starch crystalline polymorphs and hydrophobic modification on dual structural regulation (2025 · Food Hydrocolloids · 被引 11)
Surimi soft gels for individuals with dysphagia were produced by enzymatic hydrolysis: Investigating the impact on the protein structure and its correlation with gel characteristics (2025 · Food Research International · 被引 9)
Fine segmentation-driven quality enhancement of unrinsed surimi: Decoupling component differentials for surimi performance (2025 · Food Chemistry · 被引 5)