Xiuping Dong

机构：Beijing Technology and Business University, Beijing Academy of Artificial Intelligence, Dalian Polytechnic University

发表论文 28 篇 · 总被引 108 次 · h-index 6

代表论文

• Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor (2022 · Foods · 被引 24)
• Structural Characterization and Application of Oleogel-Based Soy Protein Isolate-κ-Carrageenan: a Promising Approach for Surimi Product Development (2024 · Food and Bioprocess Technology · 被引 20)
• Food 3D Printing Equipment and Innovation: Precision Meets Edibility (2025 · Foods · 被引 16)
• Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt (2024 · International Journal of Biological Macromolecules · 被引 10)
• Improvement of Surimi Gel from Frozen-Stored Silver Carp (2024 · Gels · 被引 10)
• The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions (2024 · Foods · 被引 4)