Author/Creator: Xiang, Xiaole - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Xiang, Xiaole

1. Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment. (July 2022)

Authors:: Xiang, Xiaole; Hu, Gan; Yu, Zhuosi; Li, Xianghong; Wang, Faxiang; Ma, Xiayin; Huang, Yiqun; Liu, Yongle; Chen, Lei
Journal:: Innovative food science & emerging technologies
Issue:: Volume 79(2022)
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Record Type:: Journal Article
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2. Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting. (1st January 2023)

Authors:: Wang, Xuyue; Xiang, Xiaole; Wei, Shuaishuai; Li, Shugang
Journal:: Food chemistry
Issue:: Volume 398(2023)
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Record Type:: Journal Article
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3. Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions. (January 2021)

Authors:: Yu, Meijuan; Xiang, Xiaole; Tan, Huan; Zhang, Qun; Shan, Yang; Yang, Hui
Journal:: Food research international
Issue:: Volume 139(2021)
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Record Type:: Journal Article
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4. SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles. (November 2019)

Authors:: Gouda, Mostafa; Ma, Meihu; Sheng, Long; Xiang, Xiaole
Journal:: Food research international
Issue:: Volume 125(2019)
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Record Type:: Journal Article
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5. Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein. (15th December 2022)

Authors:: Wu, Yongyan; Xiang, Xiaole; Liu, Lan; An, Fengping; Geng, Fang; Huang, Qun; Wei, Shaofeng
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 171(2022)
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Record Type:: Journal Article
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