Dr Chao Xue
Postdoctoral Research Fellow
Queensland Alliance for Agriculture and Food Innovation
Journal Articles
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
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
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
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
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
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
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
Conference Papers
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.
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.
Thesis
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