Naiyong Xiao - College of Food Science and Technology, Shanghai Ocean University

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论文共 41 篇作者统计合作学者相似作者

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Ultrasound Improves the Digestibility of Oxidized Silver Carp (hypophthalmichthys Molitrix) Myofibrillar Protein: Changes from Structure to Peptide Release

Yantao Yin, Meiyan Jiang, Yiwen Liang, Kyi,Naiyong Xiao, Yang Liu,Zefu Wang,Shucheng Liu

Food Research Internationalpp.115962, (2025)

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The Beeswax-Based Fish Oil Oleogels Adjusting the Stabilization Mechanism and Lipid Digestion of Bi-Layer Emulsions: Spatial Conformation and Molecular Interaction

Yanmo Pan,Shucheng Liu,Zongyuan Han, Huishan Li, Haoyan Lai,Jun-Hua Shao,Naiyong Xiao,Wen Xia

FOOD HYDROCOLLOIDS（2025）

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Understanding Interactions Between Four Main Fishy Compounds and Grass Carp Myofibrillar Proteins Using the SPME-GC-MS, Multiple Spectroscopy, and Molecular Docking

Naiyong Xiao, Yutao Pang, Sirui Chen, Lilang Li, Yantao Yin, Wen Xia,Qinxiu Sun,Shucheng Liu

Food chemistry X (2025): 102394-102394

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Unraveling the Generation Mechanism of Volatile Compounds in Intermittent Microwave-Dried Anchovies Via HS-GC-IMS and MMSE-GC-MS

Jian Shi, Ting Zhou,Naiyong Xiao, Mingyu Yin, Shangkun Li, Xin Jiang, Yurui Zhang, Jianrong Ma, Zhihui Liu,Wenzheng Shi

Journal of food scienceno. 3 (2025): e70091-e70091

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Effect of Enzymatically Hydrolyzed Acylglycerol on the Complex Coacervation Behavior of Gelatin-Stabilized Oil-in-water Emulsions

Tingyu Luo,Qiuyu Xia, Zijia Zhang, Yanyang Li, Kyi, Huilan Zeng, Yantao Yin,Naiyong Xiao,Bo Wang,Shucheng Liu

LWT-FOOD SCIENCE AND TECHNOLOGY (2025)

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Effect of Dense Phase Carbon Dioxide on the Digestive Properties of Shrimp Surimi Gels: Insight from Digestive Kinetic

Kyi, Yantao Yin, Weiwen Duan, Yang Liu,Shuai Wei,Naiyong Xiao,Shucheng Liu

FOOD RESEARCH INTERNATIONAL (2025)

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Effect of Static Magnetic Field-Assisted Freezing at Different Temperatures on the Structural and Functional Properties of Pacific White Shrimp (litopenaeus Vannamei) Myofibrillar Protein

Qihang Wei, Qinxiu Sun, Qian Hou, Ouyang Zheng,Naiyong Xiao,Shucheng Liu

Food Chemistrypp.142836, (2025)

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Unveiling the Dynamic Microbial Succession and Volatile Flavor Characteristic in Fermented Grass Carp During Fermentation with Lactiplantibacillus Plantarum

Lilang Li,Naiyong Xiao, Fengjun Li, Yutao Pang, Yantao Yin,Qinxiu Sun,Wenzheng Shi,Shucheng Liu

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2025)

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Comparison of Non-Volatile Compounds of Penaeus Vannemei with Different Drying Treatments Via Multidimensional Infrared Spectroscopy

Jian Shi,Naiyong Xiao,Mingyu Yin, Jianrong Ma,Yurui Zhang,Qianqian Liang,Xin Jiang, Yan Li,Wenzheng Shi

FOOD CHEMISTRY（2024）

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Characterization of the Textural Properties of Thermally Induced Starch-Surimi Gels: Morphological and Structural Observation

Xin Jiang,Junya Liu,Naiyong Xiao,Xuehua Zhang,Qianqian Liang,Wenzheng Shi

FOOD BIOSCIENCE (2024)

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