Overview
Background
Dr Chao Xue is a food scientist specialising in food structure design, sensory quality enhancement, and the development of innovative food systems. His research spans a range of food products, including plant-based cheese, plant-based meat, and surimi-based products, with a particular focus on understanding how differetn food ingredients interact within complex matrices to influence structure, functionality, nutritional quality, and sensory perception. By integrating food material characterisation, instrumental analysis, and sensory science, Chao's research provides insights into the relationships between food structure, flavour release and eating quality. His work aims to support the development of foods with improved texture, flavour, nutritional value, and overall consumer acceptability.
Chao is particularly passionate about working with industry partners, food producers, and manufacturers to address practical product-development challenges. Through the application of advanced structural characterisation, analytical techniques, and sensory approaches, he works closely with industry to identify the mechanisms behind product performance and translate scientific understanding into practical strategies for developing higher-quality and more appealing food products.
Availability
- Dr Chao Xue is:
- Available for supervision
Fields of research
Qualifications
- Masters (Research), Huazhong Agricultural University
- Doctor of Philosophy of Food Science, The University of Queensland
Research interests
-
Food oral processing and sensory enhancement of plant-based food systems
The sensory perception of plant-based foods is influenced by a complex interplay of structural, compositional, and processing factors. In particular, the breakdown and transformation of food structures during oral processing play an important role in shaping sensory attributes such as juiciness, tenderness, and overall product acceptability. One of my research interest is to develop a deeper understanding of the relationship between food structure and sensory perception through multidisciplinary approaches that integrate sensory evaluation with advanced structural and analytical techniques,
-
Structured oil materials as adipose tissue mimetics
Structured oil materials offer promising opportunities to mimic the structural, functional, and sensory roles of animal adipose tissue in food products. This research focuses on designing and characterising structured lipid systems, such as oleogels and related fat structures, to understand how their composition and architecture influence texture, oil release and sensory perception. The ultimate aim is to develop healthier and more functional fat alternatives for next-generation food products.
-
AI in food science research
Research impacts
Chao's research aims to bridge the fundenmental food science and industrial product development by translating an understanding of food structure into practical strategies for improving sensory quality, nutritional value and product performance. Currently, Chao works closely with leading Australia plant-based dairy and plant based meat companies, providing them with science-based solutions to formulation and nutritional challenges and supporting the development of products with improved quality, nutritional functionality and sensory appeal.
Chao's contributions to sensory and food science have received recognition through the Anthony (Tony) Williams Sensory Award 2024, while one of his research publications has been recognised among the top 1% of highly cited papers in its field through Essential Science Indicators (ESI).
Works
Search Professor Chao Xue’s works on UQ eSpace
2026
Other Outputs
Sensory optimization of plant-based meat analogues: Insights into juiciness, structure, and ingredient behaviour
Xue, 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
2025
Journal Article
Oil distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues
Xue, 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
2025
Conference Publication
Bridging the juiciness gap in plant-based meat analogues: sensory perspectives on porosity, fat distribution and oil stability
Xue, 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.
2025
Journal Article
The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgers
Xue, 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
2025
Conference Publication
O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat Analogues
Xue, 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.
2024
Journal Article
Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi
Nie, 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
2023
Journal Article
Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems
Nie, 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
2023
Journal Article
Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process
Xue, 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
2022
Journal Article
Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures
Xue, 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
2021
Journal Article
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: effects of concentration, temperature, ionic strength, pH and yeast glucan addition
Xue, 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
Supervision
Availability
- Dr Chao Xue is:
- Available for supervision
Looking for a supervisor? Read our advice on how to choose a supervisor.
Media
Enquiries
For media enquiries about Dr Chao Xue's areas of expertise, story ideas and help finding experts, contact our Media team: