Xiaoyun Zhao
Sun Yat-sen University
8 Papers
Xiaoyun Zhao is an academic researcher from Sun Yat-sen University. The author has contributed to research in topics: Chemistry & Starch. The author has an hindex of 3, co-authored 3 publications.
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Papers
Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi
TL;DR: In this paper , the authors investigated the effects of different recovered sarcoplasmic proteins (SP) (HSP, recovered by heating flocculation; PHSP, recovering by pH-shifting flocculation; PHCSP recovered by pH shifting/chitosan floculation) on the gel performance of silver carp surimi.
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Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms.
Xiaoyun Zhao,Xiaofen Wang,Lingjun Zeng,Qilin Huang,Jiaqi Zhang,Xing Wen,Shanbai Xiong,Tao Yin,Binjia Zhang +8 more
TL;DR: Wang et al. as mentioned in this paper investigated the texture properties, water mobility and microstructure of surimi gel added with crosslinked tapioca starch (CTS), and their counterparts modified with oil (OIL-CTS and Oil-ATS, respectively).
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Diastereodivergent construction of bispiro[oxindole-bi-pyrrolidine]s with four consecutive stereocenters via asymmetric [3 + 2] cycloaddition of 2,3-dioxopyrrolidines using identical catalysts
TL;DR: In this article, a cycloaddition between 2,3-dioxopyrrolidines and N-2,2-trifluoroethylisatin ketimines with a quinine-derived squaramide catalyst in a diastereodivergence way has been described.
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Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter.
TL;DR: The authors investigated the effects of oil-modified crosslinked starch (OIL-CTS) as a fat replacer on the gel properties, water distribution, microstructures, and fatty acid composition of pork batter.
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Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification.
TL;DR: In this paper , the authors investigated the physicochemical properties of cross-linked tapioca starch (CTS), acetylated tapioc starch (ATS) and their counterparts (OIL-CTS and Oil-ATS).
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