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2026 Other Outputs Sensory optimization of plant-based meat analogues: Insights into juiciness, structure, and ingredient behaviourXue, Chao (2026). Sensory optimization of plant-based meat analogues: Insights into juiciness, structure, and ingredient behaviour. PhD Thesis, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland. doi: 10.14264/e6cbbda |
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2025 Journal Article Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analoguesXue, Chao, Rudge, Raisa E. D., Ngo, Jasmine, Hassall, Emma, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues. Food Structure, 46 100491, 1-11. doi: 10.1016/j.foostr.2025.100491 |
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2025 Conference Publication Bridging the juiciness gap in plant-based meat analogues: sensory perspectives on porosity, fat distribution and oil stabilityXue, Chao, Smyth, Heather, Rudge, Raisa and Hoffman, Louw (2025). Bridging the juiciness gap in plant-based meat analogues: sensory perspectives on porosity, fat distribution and oil stability. 16th Pangborn Sensory Science Symposium, Philadelphia, PA, United States, 17 - 21 August 2025. |
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2025 Journal Article The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgersXue, Chao, Rudge, Raisa E.D., Hassall, Emma, Strounina, Ekaterina, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgers. Food Structure, 45 100446, 100446. doi: 10.1016/j.foostr.2025.100446 |
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2025 Conference Publication O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat AnaloguesXue, Chao, Smyth, Heather, Stokes, Jason, Rudge, Raisa and Hoffman, Louw (2025). O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat Analogues. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025. |
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2024 Journal Article Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimiNie, Jinggui, Xue, Chao, Xiong, Shanbai, Yin, Tao and Huang, Qilin (2024). Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi. International Journal of Biological Macromolecules, 262 (Pt 1) 129938, 129938. doi: 10.1016/j.ijbiomac.2024.129938 |
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2023 Journal Article Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systemsNie, Jinggui, Xue, Chao, An, Yueqi, Xiong, Shanbai and Huang, Qilin (2023). Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems. Journal of Food Engineering, 354 111580, 1-10. doi: 10.1016/j.jfoodeng.2023.111580 |
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2023 Journal Article Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding processXue, Chao, You, Juan, Xiong, Shanbai, Yin, Tao, Du, Wenyi and Huang, Qilin (2023). Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process. Food Chemistry, 403 134437, 1-10. doi: 10.1016/j.foodchem.2022.134437 |
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2022 Journal Article Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperaturesXue, Chao, You, Juan, Zhang, Huimin, Zhao, Liyuan, Xiong, Shanbai, Yin, Tao and Huang, Qilin (2022). Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures. Food Chemistry: X, 15 100396, 1-10. doi: 10.1016/j.fochx.2022.100396 |
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2021 Journal Article Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: effects of concentration, temperature, ionic strength, pH and yeast glucan additionXue, Chao, You, Juan, Zhang, Huimin, Xiong, Shanbai, Yin, Tao and Huang, Qilin (2021). Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: effects of concentration, temperature, ionic strength, pH and yeast glucan addition. Food Chemistry, 363 130304, 1-7. doi: 10.1016/j.foodchem.2021.130304 |
