Yixiang Xu
Healthy Processed Foods Research
Research Leader
Phone: (510) 559-5644
Fax: (510) 559-5963
(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
Publications
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will take you to the publication reprint.)
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Rapid and non-destructive determination of oil content and distribution of potato chips using hyperspectral imaging and chemometrics.
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Sun, Y., Nayani, N.S., Xu, Y., Xu, Z., Yang, J., Feng, Y. 2024. Rapid and non-destructive determination of oil content and distribution of potato chips using hyperspectral imaging and chemometrics. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.4c00196.
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Crystal structure of hetero hexameric 11S seed storage protein of hazelnut
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Guo, F., Zhang, Y., Howard, A., Xu, Y. 2024. Crystal structure of hetero hexameric 11S seed storage protein of hazelnut. Plant Physiology and Biochemistry. 210. Article 108653. https://doi.org/10.1016/j.plaphy.2024.108653.
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Salt reduction: Product challenges, approaches, and application of flavors
- (Book / Chapter)
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Structural and functional properties of Kabuli chickpea proteins as affected by high hydrostatic pressure
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Xu, Y., Sismour, E., Tucker, F., Raspberry, J., Zhao, W., Rao, Q., Zhao, Y., Haff, R.P., Yousuf, A., Gao, M., Chen, A. 2024. Structural and functional properties of Kabuli chickpea proteins as affected by high hydrostatic pressure. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.3c00640.
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pLM4Alg: Protein language model-based predictors for allergenic proteins and peptides
- (Peer Reviewed Journal)
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Du, Z., Xu, Y., Liu, C., Li, Y. 2023. pLM4Alg: Protein language model-based predictors for allergenic proteins and peptides. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.3c07143.
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Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties
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Zhao, W., Xu, Y., Dorado, C., Chau, H.K., Hotchkiss, A.T., Cameron, R.G. 2023. Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties. Food Hydrocolloids. 149/109516. https://doi.org/10.1016/j.foodhyd.2023.109516.
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Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin
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Zhao, W., Xu, Y., Dorado, C., Bai, J., Chau, H.K., Hotchkiss, A.T., Yadav, M.P., Cameron, R.G. 2023. Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin. Food Hydrocolloids. 149/109536. https://doi.org/10.1016/j.foodhyd.2023.109536.
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Subcritical water treatment to modify insoluble dietary fibers from brewer’s spent grain for improved functionality and gut fermentability
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Su, X., Jin, Q., Xu, Y., Wang, H., Huang, H. 2024. Subcritical water treatment to modify insoluble dietary fibers from brewer’s spent grain for improved functionality and gut fermentability. Food Chemistry. 435. Article 137654. https://doi.org/10.1016/j.foodchem.2023.137654.
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Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction
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Gao, K., Chang, L., Xu, Y., Rao, J., Chen, B. 2023. Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction. Food Research International. 174. Article 113503. https://doi.org/10.1016/j.foodres.2023.113503.
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Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates
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Gao, K., Xu, Y., Rao, J., Chen, B. 2023. Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates. Food Chemistry. 434. Article 137486. https://doi.org/10.1016/j.foodchem.2023.137486.
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pLM4ACE: A protein language model-based machine learning predictor for screening peptides with high antihypertensive activity
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Du, Z., Ding, X., Hsu, W., Munir, A., Xu, Y., Li, Y. 2023. pLM4ACE: A protein language model-based machine learning predictor for screening peptides with high antihypertensive activity . Food Chemistry. 431. Article 137162. https://doi.org/10.1016/j.foodchem.2023.137162.
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Enhancing the functional properties of plant-based protein sources through modification to their protein chemistry
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UniDL4BioPep: A universal deep learning architecture for binary classification in peptide bioactivity
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Du, Z., Ding, X., Xu, Y., Li, Y. 2023. UniDL4BioPep: A universal deep learning architecture for binary classification in peptide bioactivity. Briefings in Bioinformatics. 24(3). Article bbad135. https://doi.org/10.1093/bib/bbad135.
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Production of fish analogues from plant proteins: Potential strategies, challenges, and outlook
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Zhong, C., Feng, Y., Xu, Y. 2023. Production of fish analogues from plant proteins: Potential strategies, challenges, and outlook. Foods. 12(3). Article 614. https://doi.org/10.3390/foods12030614.
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