Author

Xiaojie Ma

3 papers indexed here

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Open access Sep 2026

Heat-induced structural and functional modification of peanut protein isolate for enhancing peanut butter quality and stability

Oil separation limits peanut butter quality and shelf life. This study investigated the effect of heat-induced aggregation of peanut protein isolate (PPI) at 60–100 °C on its structural, functional properties, and evaluated its application as a stabilizer in peanut butter. Thermal treatment altered PPI conformation—mos...

Tian-Long Xiao, Shi-Shuai Cui, Yi-Cheng Zheng et al. · Food Chemistry: X · 0 citations

Sep 2026

Walnut and peanut protein microgel particles: production, characterization, and application in stabilizing emulsions and gels.

The functional differences between peanut protein (PPI) and walnut protein (WPC) in constructing microgel particles and the structure-property regulation mechanism in stabilizing emulsions and forming gels were investigated in this study. The results revealed that superior stability was exhibited by the high internal p...

Ying-Ying Gu, Zhi-Mo Jiang, Xiao-Jie Ma et al. · Food Chemistry · 0 citations

Aug 2026

High internal phase Pickering emulsions as edible inks for 3D food printing: impact of Hofmeister series ions on their functionality.

This study systematically examined the effects of Hofmeister series anions (CO32-, SO42-, H2PO4-, Cl-, and Br-) on the stability, rheology, and printability of soybean protein microgel-stabilized high-internal-phase Pickering emulsions (HIPPEs). Through multimodal characterization, including light scattering, rheologic...

Chaodang Wu, Tian-Long Xiao, Shi-Shuai Cui et al. · Food Chemistry · 1 citation