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Hexiang Xie

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Articles

Tenderness in meat and meat alternatives: Structural and processing fundamentals

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By Hexiang Xie, Lutz Grossmann
| Wiley Online Library Verified
CONFLICT OF INTEREST STATEMENT The authors declare no conflicts of interest. Supporting Information Filename Description crf370033-sup-0001-FigureS1.docx1.6 MB Figure S1 Cutting directions of the extrudates parallel/longitudinal/horizontal/lengthwise and perpendicular/ transversal/vertical/crosswise to the melt flow. REFERENCES , , & (2021). Recent advances in microbial transglutaminase biosynthesis and its application in the food industry. Trends in Food Science & Technology, 110, 458–469.
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Combined effects of gelatin extraction methods and hydrolysis protease types on the functional properties of tilapia scale gelatin hydrolysates

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By Yuanyuan Feng, Qianqian Shi, Hexiang Xie, Kefan Ouyang
| Wiley Online Library Verified
Conflict of interest There are no conflicts to declare. References , , & (2017). Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment. International Journal of Biological Macromolecules, 98, 586–594. The aim of this study was to investigate the effect of the pretreatment methods on the rheological and physicochemical properties of the extracted duck feet gelatin.
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The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β‐carotene

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By Resources Nanchang Nanchang, Liqiong Zhang, Hexiang Xie, Fangjie Xiao
| Wiley Online Library Verified
CONFLICT OF INTEREST STATEMENT There are no known conflicts and competing financial interests to declare. REFERENCES 1 and , Degradation of lycopene and beta-carotene in model systems and in lyophilized guava during ambient storage: kinetics, structure, and matrix effects. J Food Sci 73: C589–C594 (2008).
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