Songgang Xia

Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion

C. Xue, Yong Xue, Jing Li, 2021, LWT.

Yeast protein-based meat analogues: Konjac glucomannan induces fibrous structures formation by modifying protein structure

C. Xue, Yong Xue, Chengxin Ma, 2023, Food Hydrocolloids.

Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties

C. Xue, Chengxin Ma, Tingting Hao, 2023, Current research in food science.

Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion.

C. Xue, Yong Xue, Jian Song, 2022, Food chemistry.

Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues

C. Xue, Yong Xue, Chengxin Ma, 2023, Food Hydrocolloids.

High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation.

C. Xue, Yong Xue, Chengxin Ma, 2022, Food Research International.

Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods

Jian Song, Xiaoming Jiang, Songgang Xia, 2024, Innovative Food Science & Emerging Technologies.

Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation.

Songgang Xia, Yong Xue, Changhu Xue, 2024, Food chemistry.

Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs.

Jian Song, Xiaoming Jiang, Songgang Xia, 2023, International journal of biological macromolecules.