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Author

Xiaoqin Diao

Observed name: Xiaoqin DIAO
Institution: Bohai University
ORCID: 0000-0002-9863-3943
Observed ORCID: 0000-0002-9863-3943
OpenAlex ID: A5068034262
The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates
2017 · Haining Guan, Xiaoqin Diao, et al. · Food Chemistry · 125
Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols
2016 · Xiaoqin Diao, Haining Guan, et al. · Meat Science · 78
Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols
2016 · Xiaoqin Diao, Haining Guan, et al. · Meat Science · 66
Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process
2023 · Haining Guan, Chang Yang, et al. · LWT · 49
Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions
2020 · Haining Guan, Xiaoqin Diao, et al. · Journal of the Science of Food and Agriculture · 42
Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate
2024 · Xiaoqin Diao, Ying Wang, et al. · Ultrasonics Sonochemistry · 37
Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue
2025 · Haining Guan, Wenxiu Zhang, et al. · Food Chemistry X · 30
The physicochemical properties, microstructure, and stability of diacylglycerol-loaded multilayer emulsion based on protein and polysaccharides
2024 · Xiaoqin Diao, Ruixin Jia, et al. · LWT · 28
Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics.
2017 · Xiaoqin Diao, Haining Guan, et al. · PubMed Central · 28
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Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure
2023 · Haining Guan, Chunmei Feng, et al. · Food Science and Human Wellness · 21
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In vitro digestion of emulsified lard‐based diacylglycerols
2020 · Xiaoqin Diao, Haining Guan, et al. · Journal of the Science of Food and Agriculture · 20
Preparation and characterization of diacylglycerol via ultrasound-assisted enzyme-catalyzed transesterification of lard with glycerol monolaurate
2023 · Xiaoqin Diao, Weiting Sun, et al. · Ultrasonics Sonochemistry · 17
Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton
2024 · Haining Guan, Chunmei Feng, et al. · Food Chemistry X · 15
Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking
2024 · Haining Guan, Yanli Tian, et al. · Foods · 13
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Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage
2023 · Xiaoqin Diao, Weiting Sun, et al. · Czech Journal of Food Sciences · 11
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Effect of a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite gel
2025 · Xiaoqin Diao, Gaojie Zhao, et al. · Meat Science · 9
Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch
2021 · Haining Guan, Xiaoqin Diao, et al. · Food Biophysics · 7
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup
2024 · Haining Guan, Xiaojun Xu, et al. · Polish Journal of Food and Nutrition Sciences · 6
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Elucidation of the interaction mechanism between sarcoplasmic protein and aldehydes via multi-spectroscopic analysis and molecular docking simulation
2026 · Haining Guan, Wenxiu Zhang, et al. · Food Research International · 4
Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage
2022 · Haining Guan, Chunmei Feng, et al. · British Food Journal · 4
Flavor contributions of fat and sarcoplasmic protein in chicken white soup: A multimodal analysis using GC-MS, GC-IMS, E-nose, and E-tongue
2026 · Haining Guan, Yuanhang Zhao, et al. · International Journal of Gastronomy and Food Science · 3
Emulsion characteristics and interfacial adsorption behavior of chicken white soup with added sarcoplasmic protein during stewing
2025 · Haining Guan, Miaoqing Chen, et al. · International Journal of Gastronomy and Food Science · 3
Inhibition of lipoxygenase by ellagic acid: Insights from multi-spectroscopic techniques and molecular docking
2026 · Xiaoqin Diao, Mei Tian, et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2
Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein
2022 · Haining Guan, Yanli Tian, et al. · Journal of the Science of Food and Agriculture · 2
Effect of ultrasound on physicochemical and emulsifying properties of pork myofibrillar protein
2019 · Xiaoqin Diao, Haining Guan, et al. · Food and Machinery · 1
Works count: 41
Citation count: 625
H-index: 13
I10-index: 15
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