1. Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein. (January 2022) Authors: Ran, Xinli; Lou, Xiaowei; Zheng, Haiqi; Gu, Qingyin; Yang, Hongshun Journal: Innovative food science & emerging technologies Issue: Volume 75(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Kinetic modelling of the mass and heat transfer of a plant-based fishball alternative during deep-fat frying and air frying and the changes in physicochemical properties. (August 2023) Authors: Ran, Xinli; Lin, Dingsong; Zheng, Lingjie; Li, Yifan; Yang, Hongshun Journal: Journal of food engineering Issue: Volume 350(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Konjac glucomannan decreases metabolite release of a plant-based fishball analogue during in vitro digestion by affecting amino acid and carbohydrate metabolic pathways. (August 2022) Authors: Ran, Xinli; Yang, Zhixin; Chen, Yingfeng; Yang, Hongshun Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Metabolic and enzymatic changes of Shewanella baltica in golden pomfret broths during spoilage. (February 2023) Authors: Lou, Xiaowei; Hai, Yaowen; Le, Yi; Ran, Xinli; Yang, Hongshun Journal: Food control Issue: Volume 144(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan. (December 2022) Authors: Ran, Xinli; Yang, Hongshun Journal: Food hydrocolloids Issue: Volume 133(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗