南京农业大学教师个人主页 Xiao Chen--Home--Paper Publications

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Xiao Chen

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Associate Professor
Alma Mater:新西兰奥克兰大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Qiu Yunzhu, Sun Hailan, Cheng Zhi, Chen Xiao, Zhan Qiping, Zhao Liyan.Enhancing the properties of Pleurotus ostreatus protein-konjac glucomannan gels through pH regulation: Gel formation mechanism and application in low-fat cheese sticks,FOOD CHEMISTRY,2026,521:-(Participating authors)

Liu Xiao, Cheng Zhi, Zhong Menghan, Zhang Shixiao, Zhan Qiping, Chen Xiao, Hu Qiuhui, Tan Yinglin, Zhao Liyan.Dual-network anionic polysaccharide films: pH-induced negative charge loading enhances film performance,FOOD HYDROCOLLOIDS,2026,181:-(Participating authors)

Chen Shuai, Li Ziyi, Fan Xia, Gu Zixuan, Lan Weijie, Zhao Liyan, Chen Xiao.Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities.,Food chemistry,2026,Pt 1(147131-147131)(Co corresponding author)

Wang Ge, Cheng Zhi, Chen Yuxin, Yu Bo, Zhan Qiping, Chen Xiao, Zhao Liyan.Beyond fibrous alignment: Cross-scale assembly and mesoscopic continuity of edible mushroom proteins and mycelial materials in meat analogues,TRENDS IN FOOD SCIENCE &amp;amp; TECHNOLOGY,2026,177:-(Participating authors)

Dong Sizhe, Cheng Zhi, Qian Zheng, Liu Xiao, Chen Xiao, Zhan Qiping, Hu Qiuhui, Zhao Liyan.Unraveling interfacial interactions and multiscale structural remodeling in emulsion-filled gels for 3D printing: Potential role of hydrophobic association in converting olive oil to active fillers,FOOD RESEARCH INTERNATIONAL,2026,239:-(Participating authors)

Sun Hailan, Qiu Yunzhu, Qian Yirong, Liang Jingyi, Yu Zeyu, Chen Xiao, Zhao Liyan.How volatile sulfur compounds reshape soybean protein: From multiscale molecular binding mechanism study to emulsion system design,FOOD HYDROCOLLOIDS,2026,(175)(Participating authors)

Sun Hailan, Liang Jingyi, Qian Yirong, Chen Xiao, Zhao Liyan.Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms,FOOD HYDROCOLLOIDS,2025,166:-(Participating authors)

Ding Fangchen, Garcia-Martin Juan Francisco, Zhang Li, Xu Zhi, Lv Daizhu, Chen Xiao, Tu Kang, Lan Weijie, Pan Leiqing.Prediction of quality traits in packaged mango by NIR spectroscopy,FOOD RESEARCH INTERNATIONAL,2025,205:-(Participating authors)

Xi Jiapei, Sun Hailan, Qian Yirong, Chen Xiao, Zhao Liyan.Mechanisms of formation and consumption of VSCs in thermal dehydration of Lentinula edodes: A transcriptomic analysis utilizing WGCNA,FOOD RESEARCH INTERNATIONAL,2025,209:-(Participating authors)

Ding Fangchen, Zha Rili, Pan Leiqing, Chen Xiao, Garcia-Martin Juan Francisco, Lan Weijie.AI-empowered spectroscopic gas sensing towards real-time food system monitoring and predictive quality control,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2025,164:-(Participating authors)

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