Xiaoyan Hu

Postdoc Researcher, University of Massachusetts Amherst

Research Expertise

Food science
Emulsion
Plant-based

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Publications

Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels
Innovative Food Science & Emerging Technologies
2022
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
Food Hydrocolloids
2023
Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions
Food Structure
2022
Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach
Food Hydrocolloids
2023
Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels
Food Hydrocolloids
2019
Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures
Food Hydrocolloids
2023
Influence of complex coacervation on the structure and texture of plant-based protein-polysaccharide composites
Food Hydrocolloids
2024
Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions
Foods
2022
Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives
Food Hydrocolloids
2024
Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersions
International Journal of Biological Macromolecules
2023
Plant-based Adipose Tissue Developed Using Advanced Emulsion Technology: Comparison of Soy-based High Internal Phase emulsions with Beef Adipose Tissue
Proceedings of 2022 AOCS Annual Meeting & Expo
2022
Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape
Food Hydrocolloids
2025
Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation
Food Hydrocolloids
2024
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties
Food Research International
2024
Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them
Food Hydrocolloids
2024
Plant-based marbled salami analogs: Emulsion-loaded microgels embedded within protein-polysaccharide hydrogel matrices
Food Hydrocolloids
2025
Oxidation of Muscle Foods
Unknown Venue
2022
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison
Food Chemistry
2021
Utilization of Emulsion Technology to Create Plant-Based Adipose Tissue Analogs: Soy-Based High Internal Phase Emulsions
SSRN Electronic Journal
2022

Education

University of Massachusetts Amherst

Ph.D., Food science / September, 2024

Amherst Center, Massachusetts, United States of America

Experience

University of Massachusetts Amherst

Postdoctoral researcher / September, 2024Present

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