Xue-ming Xu

Xue-ming Xu's AcademicInfluence.com Rankings

Xue-ming Xu

Sociology

#1874

World Rank

#2101

Historical Rank

sociology Degrees

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Sociology

Xue-ming Xu's Degrees

PhD Food Science University of California, Davis
Masters Food Science University of California, Davis
Bachelors Food Science University of California, Davis

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Xue-ming Xu's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. (2008) (437)
Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb. (2015) (171)
Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch (2016) (164)
Macrophage immunomodulatory activity of polysaccharides isolated from Glycyrrhiza uralensis Fish. (2008) (164)
Germinated Brown Rice and Its Role in Human Health (2013) (164)
Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions (2014) (156)
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions (2014) (146)
Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1H NMR and molecular modeling studies. (2012) (136)
Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin. (2008) (131)
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives (2015) (124)
Effect of oxidative modification on structural and foaming properties of egg white protein (2018) (122)
Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch. (2015) (118)
Luteolin protects dopaminergic neurons from inflammation-induced injury through inhibition of microglial activation (2008) (111)
Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars (2013) (108)
Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin (2014) (104)
Starch retrogradation studied by thermogravimetric analysis (TGA) (2011) (94)
Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince. (2015) (91)
Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP) (2011) (88)
Storage stability and antioxidant activity of complex of astaxanthin with hydroxypropyl-β-cyclodextrin. (2013) (87)
Influence of β-cyclodextrin on the short-term retrogradation of rice starch. (2009) (81)
Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch. (2015) (81)
Comparison of full‐fat and low‐fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis (2008) (80)
Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase. (2013) (78)
Purification and characterisation of exo- and endo-inulinase from Aspergillus ficuum JNSP5-06 (2009) (71)
Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium (2014) (67)
Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine. (2016) (62)
Impact of germination on nutritional and physicochemical properties of adlay seed (Coixlachryma-jobi L.). (2017) (60)
Surface Chemical Compositions and Dispersity of Starch Nanocrystals Formed by Sulfuric and Hydrochloric Acid Hydrolysis (2014) (59)
In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications. (2015) (59)
Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical properties. (2016) (58)
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins. (2017) (57)
Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation. (2013) (56)
Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion (2015) (56)
Particle size distribution of wheat starch granules in relation to baking properties of frozen dough. (2016) (55)
Effect of organic acids on bread quality improvement. (2019) (55)
Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. (2017) (54)
Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production (2013) (54)
Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches. (2014) (53)
Slowly digestible starch prepared from rice starches by temperature-cycled retrogradation (2011) (53)
Protective effect of isoflavones from Trifolium pratense on dopaminergic neurons (2008) (52)
Physicochemical properties of skin gelatin from farmed Amur sturgeon (Acipenser schrenckii) as influenced by acid pretreatment (2014) (52)
Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality. (2016) (52)
A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems (2019) (52)
Protective effect of polysaccharides from Opuntia dillenii Haw. fruits on streptozotocin-induced diabetic rats. (2015) (51)
A Dual Cross-Linked Strategy to Construct Moldable Hydrogels with High Stretchability, Good Self-Recovery, and Self-Healing Capability. (2019) (49)
Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat. (2018) (49)
Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC-MS and electronic nose (2011) (49)
Effect of superheated steam treatment on the structural and digestible properties of wheat flour (2021) (48)
Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice (2014) (48)
Purification and characterization of a natural antioxidant peptide from fertilized eggs (2014) (46)
Novel Approach with Controlled Nucleation and Growth for Green Synthesis of Size-Controlled Cyclodextrin-Based Metal-Organic Frameworks Based on Short-Chain Starch Nanoparticles. (2018) (45)
Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. (2015) (45)
Monitoring of fermentation process parameters of Chinese rice wine using attenuated total reflectance mid-infrared spectroscopy (2015) (45)
Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion (2019) (44)
Characterization of gelatin from the skin of farmed Amur sturgeon Acipenser schrenckii (2011) (44)
Production of neo-fructooligosaccharides using free-whole-cell biotransformation by Xanthophyllomyces dendrorhous. (2010) (44)
Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran (2014) (44)
Identification and releasing characteristics of high-amylose corn starch-cinnamaldehyde inclusion complex prepared using ultrasound treatment. (2013) (43)
Modelling of dehydration–rehydration of instant rice in combined microwave-hot air drying (2014) (43)
Effects of dextran with different molecular weights on the quality of wheat sourdough breads. (2018) (42)
Resveratrol-loaded core-shell nanostructured delivery systems: Cyclodextrin-based metal-organic nanocapsules prepared by ionic gelation. (2020) (42)
Effect of spring dextrin on retrogradation of wheat and corn starch gels (2013) (42)
Effect of frozen storage on the foaming properties of wheat gliadin. (2014) (42)
Research progress on the brewing techniques of new-type rice wine. (2017) (42)
Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation (2015) (41)
Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch. (2014) (40)
Effect of pigskin-originated gelatin on properties of wheat flour dough and bread (2019) (40)
Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-products: Properties when added to fish mince with different freeze-thaw cycles (2019) (40)
Structure and properties of maize starch processed with a combination of α-amylase and pullulanase. (2013) (40)
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network (2020) (40)
A novel method for pullulanase immobilized onto magnetic chitosan/Fe3O4 composite nanoparticles by in situ preparation and evaluation of the enzyme stability (2014) (40)
Measurement of fermentation parameters of Chinese rice wine using Raman spectroscopy combined with linear and non-linear regression methods (2015) (40)
Tuneable surface enhanced Raman spectroscopy hyphenated to chemically derivatized thin-layer chromatography plates for screening histamine in fish. (2017) (39)
Nitrite oxide and inducible nitric oxide synthase were regulated by polysaccharides isolated from Glycyrrhiza uralensis Fisch. (2008) (39)
Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch. (2014) (39)
Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis (2015) (38)
Effect of β-cyclodextrin on the long-term retrogradation of rice starch (2009) (38)
Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles (2015) (38)
A novel triple-wavelength colorimetric method for measuring amylose and amylopectin contents (2010) (37)
Electrofluidic pretreatment for enhancing essential oil extraction from citrus fruit peel waste (2017) (37)
Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough. (2016) (36)
Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread (2019) (36)
Preparation and characterization of carboxymethyl starch microgel with different crosslinking densities. (2015) (35)
Protective effects of polysaccharides from Lilium lancifolium on streptozotocin-induced diabetic mice. (2014) (35)
Effect of Germination on Flavor Volatiles of Cooked Brown Rice (2011) (34)
Antioxidant activity of hydrolysates derived from porcine plasma (2009) (34)
Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds. (2017) (34)
Characterization and Mechanisms of Novel Emulsions and Nanoemulsion Gels Stabilized by Edible Cyclodextrin-Based Metal-Organic Frameworks and Glycyrrhizic Acid. (2018) (34)
Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion. (2016) (33)
Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation (2016) (33)
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality. (2016) (33)
Preparation of the β-cyclodextrin-vitamin C (β-CD-Vc) inclusion complex under high hydrostatic pressure (HHP). (2012) (32)
Immobilization of pullulanase onto activated magnetic chitosan/Fe3O4 nanoparticles prepared by in situ mineralization and effect of surface functional groups on the stability (2015) (32)
Biochemical characterization of an intracellular 6G-fructofuranosidase from Xanthophyllomyces dendrorhous and its use in production of neo-fructooligosaccharides (neo-FOSs). (2011) (32)
Naturally occurring angiotensin I-converting enzyme inhibitory peptide from a fertilized egg and its inhibitory mechanism. (2014) (31)
Green Synthesis of Cyclodextrin-Based Metal-Organic Frameworks through the Seed-Mediated Method for the Encapsulation of Hydrophobic Molecules. (2018) (31)
Comparative study of spring dextrin impact on amylose retrogradation. (2012) (31)
EFFECT OF EXTRUSION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF HYBRID INDICA RICE (TYPE 9718) EXTRUDATES (2010) (31)
Physicochemical properties and antioxidant potential of phosvitin-resveratrol complexes in emulsion system. (2016) (31)
Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose (2013) (30)
Effect of Multiple Freezing/Thawing Cycles on the Structural and Functional Properties of Waxy Rice Starch (2015) (30)
Effects of Degree of Polymerization on Size, Crystal Structure, and Digestibility of Debranched Starch Nanoparticles and Their Enhanced Antioxidant and Antibacterial Activities of Curcumin (2019) (29)
Optimization of additives and their combination to improve the quality of refrigerated dough (2018) (29)
Preparation of products rich in slowly digestible starch (SDS) from rice starch by a dual-retrogradation treatment (2013) (29)
Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4-κ-carrageenan nanoparticles. (2016) (29)
Effect of defatting on acid hydrolysis rate of maize starch with different amylose contents. (2013) (29)
Ultrasound-assisted dextranase entrapment onto Ca-alginate gel beads. (2013) (28)
Characterization of acid hydrolysis of granular potato starch under induced electric field (2017) (28)
Thermal degradation behavior of hypochlorite-oxidized starch nanocrystals under different oxidized levels. (2015) (28)
Long‐term annealing of C‐type kudzu starch: Effect on crystalline type and other physicochemical properties (2015) (28)
Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers. (2020) (28)
Development of nanoscale bioactive delivery systems using sonication: Glycyrrhizic acid-loaded cyclodextrin metal-organic frameworks. (2019) (28)
Chemical structure, chain conformation and rheological properties of pectic polysaccharides from soy hulls. (2020) (28)
Quantitative analysis of chemical constituents in different commercial parts of Notopterygium incisum by HPLC-DAD-MS. (2009) (27)
Expression of an endoinulinase from Aspergillus ficuum JNSP5-06 in Escherichia coli and its characterization (2012) (27)
Effective production of resistant starch using pullulanase immobilized onto magnetic chitosan/Fe3O4 nanoparticles. (2018) (27)
Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch. (2014) (27)
Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing (2010) (26)
Effect of temperature-cycled retrogradation on slow digestibility of waxy rice starch. (2012) (26)
New method for the immobilization of pullulanase onto hybrid magnetic (Fe3O4-κ-carrageenan) nanoparticles by electrostatic coupling with pullulanase/chitosan complex. (2015) (26)
Improving bread aroma using low-temperature sourdough fermentation (2020) (26)
Physical and chemical properties of gelatin from the skin of cultured Amur sturgeon (Acipenser schrenckii) (2013) (26)
Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough. (2019) (26)
A novel size-exclusion high performance liquid chromatography (SE-HPLC) method for measuring degree of amylose retrogradation in rice starch (2010) (26)
Potential interaction between β-cyclodextrin and amylose–lipid complex in retrograded rice starch (2010) (25)
Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread. (2018) (25)
Physico Chemical Properties and Antioxidant Activity of Roselle Seed Extracts (2013) (25)
β-Cyclodextrin (β-CD): A new approach in bread staling (2009) (25)
Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition. (2017) (25)
Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation (2018) (24)
Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation (2021) (24)
Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology. (2017) (24)
Removing surface proteins promote the retrogradation of wheat starch (2020) (24)
Characterization of Different Substituted Carboxymethyl Starch Microgels and Their Interactions with Lysozyme (2014) (24)
Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch. (2015) (24)
Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination. (2020) (23)
Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides (2014) (23)
Synthesis of pH- and ionic strength-responsive microgels and their interactions with lysozyme. (2015) (23)
Physico-chemical properties of rice starch gels: Effect of different heat treatments (2011) (23)
In vitro antioxidant and radical scavenging of Guinean kinkeliba leaf (Combretum micranthum G. Don) extracts (2011) (23)
Combined effects of glucose oxidase, papain and xylanase on browning inhibition and characteristics of fresh whole wheat dough (2014) (23)
Imitation of soymilk–cow’s milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties (2017) (22)
Study of the combined effects of a gelatin-derived cryoprotective peptide and a non-peptide antioxidant in a fish mince model system (2015) (22)
Preparation of phosvitin-dextran conjugates under high temperature in a liquid system. (2013) (22)
Separation and characterization of dextran extracted from deteriorated sugarcane. (2013) (22)
Synthesis and characterization of dextrin monosuccinate. (2013) (22)
Cycloamylose production from amylomaize by isoamylase and Thermus aquaticus 4-α-glucanotransferase. (2014) (22)
Self-Assembly of Metal–Phenolic Networks as Functional Coatings for Preparation of Antioxidant, Antimicrobial, and pH-Sensitive-Modified Starch Nanoparticles (2019) (22)
Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system (2016) (22)
Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice (2015) (22)
Sol–gel encapsulation of pullulanase in the presence of hybrid magnetic (Fe3O4–chitosan) nanoparticles improves thermal and operational stability (2017) (21)
Epsilon-poly-L-lysine: Recent Advances in Biomanufacturing and Applications (2021) (21)
Impact of phase separation of soy protein isolate/sodium alginate co-blending mixtures on gelation dynamics and gels properties. (2015) (21)
“Naked” TiO2 capsulated in nanovoid microcapsule of poly(vinylidene fluoride) supporter with enhanced photocatalytic activity (2012) (21)
Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities (2020) (21)
Optimization of solid-state medium for the production of inulinase by Aspergillus ficuum JNSP5-06 using response surface methodology (2011) (21)
Changes in crystal structure and physicochemical properties of potato starch treated by induced electric field. (2016) (21)
The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness (2015) (20)
Hydrolysis process of normal rice starch by 1-butanol–hydrochloric acid (2014) (20)
Expression of an exoinulinase gene from Aspergillus ficuum in Escherichia coli and its characterization. (2013) (20)
Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough. (2017) (20)
Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour. (2016) (19)
Extraction optimization of inulinase obtained by solid state fermentation of Aspergillus ficuum JNSP5-06 (2011) (19)
Postfertilization changes in nutritional composition and protein conformation of hen egg. (2013) (19)
Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase. (2014) (18)
Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus. (2019) (18)
Design and optimization of an efficient enzymatic extrusion pretreatment for Chinese rice wine fermentation (2013) (18)
Rapid Measurement of Antioxidant Activity and γ-Aminobutyric Acid Content of Chinese Rice Wine by Fourier-Transform Near Infrared Spectroscopy (2015) (17)
Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture. (2014) (17)
A thermogravimetric analysis (TGA) method developed for estimating the stoichiometric ratio of solid-state α-cyclodextrin-based inclusion complexes (2012) (17)
Roles of dextran, weak acidification and their combination in the quality of wheat bread. (2019) (17)
Hydrolytic mechanism of α-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates (2017) (17)
Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough. (2020) (17)
Structural and physicochemical changes in guar gum by alcohol-acid treatment. (2018) (17)
Discrimination of the seeds of Notopterygium incisum and Notopterygium franchetii by validated HPLC-DAD-ESI-MS method and principal component analysis. (2011) (17)
Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making (2019) (17)
Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch (2022) (16)
Germinated Brown Rice Enhances Antioxidant Activities and Immune Functions in Aged Mice (2013) (16)
Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch (2016) (16)
Determining total solids and fat content of liquid whole egg products via measurement of electrical parameters based on the transformer properties (2015) (16)
Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization. (2020) (16)
Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality (2021) (16)
Functionality of ovalbumin during Chinese steamed bread-making processing. (2018) (16)
Preparation of maltotriose by hydrolyzing of pullulan with pullulanase (2009) (16)
The Salt and Soluble Solid Content Evaluation of Pickled Cucumbers Based on Inductive Methodology (2015) (16)
Discrimination of Chinese rice wines of different geographical origins by UV–vis spectroscopy and chemometrics (2015) (16)
Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread. (2020) (15)
High-efficiency production of γ-cyclodextrin using β-cyclodextrin as the donor raw material by cyclodextrin opening reactions using recombinant cyclodextrin glycosyltransferase. (2018) (15)
Interaction between amylose and 1-butanol during 1-butanol-hydrochloric acid hydrolysis of normal rice starch. (2013) (15)
Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese. (2017) (15)
Co-immobilization of β-fructofuranosidase and glucose oxidase improves the stability of Bi-enzymes and the production of lactosucrose (2020) (15)
Impact of Dextranase on Sugar Manufacturing and its Kinetic on the Molecular Weights of Remaining Dextran (2013) (15)
Development of a fluidic system for efficient extraction of mulberry leaves polysaccharide using induced electric fields (2017) (15)
The Roles of Starch Structures in the Pasting Properties of Wheat Starch with Different Degrees of Damage (2018) (15)
Application of FT-NIR spectroscopy and FT-IR spectroscopy to Chinese rice wine for rapid determination of fermentation process parameters (2015) (15)
HPTLC-FLD-SERS as a facile and reliable screening tool: Exemplarily shown with tyramine in cheese (2017) (15)
A novel molecular simulation method for evaluating the endothermic transition of amylose recrystallite (2009) (15)
The contribution of superheated steam treatment of wheat flour to the cake quality (2021) (14)
Enantiomer separation of phenyllactic acid by HPLC with Hp-β-cyclodextrin as chiral mobile phase additive (2013) (14)
Starch retrogradation determined by differential thermal analysis (DTA) (2011) (14)
Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality (2020) (14)
Development of an innovative induction heating technique for the treatment of liquid food: Principle, experimental validation and application (2020) (14)
Comparison tests of hydroxylpropyl β-cyclodextrin (HPβ-CD) and β-cyclodextrin (β-CD) on retrogradation of rice amylose. (2010) (14)
Rotary magnetic field combined with pipe fluid technique for efficient extraction of pumpkin polysaccharides (2016) (13)
Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles (2020) (13)
Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread (2019) (13)
Orthogonal-function spectrophotometry for the measurement of amylose and amylopectin contents (2011) (13)
Comparison of encapsulation properties of major garlic oil components by hydroxypropyl β-cyclodextrin (2010) (13)
Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates (2021) (13)
Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten (2021) (13)
A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form. (2022) (12)
Combined of ultrasound irradiation with high hydrostatic pressure (US/HHP) as a new method to improve immobilization of dextranase onto alginate gel. (2014) (12)
The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast (2020) (12)
A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption. (2016) (12)
Branched limit dextrin impact on wheat and waxy starch gels retrogradation (2014) (12)
Sprouted grains-based fermented products (2019) (12)
Effects of α‐maltotriohydrolase hydrolysis prior to debranching on the structure and digestibility of normal maize starch (2017) (12)
Can helical spring dextrin be composed of higher eight glucose units per turn (2013) (12)
Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment (2021) (12)
A reconfigurable fluidic reactor for intensification of hydrolysis at mild conditions (2017) (12)
Characterization and mechanism of action of Microbacterium imperiale glucan 1,4-α-maltotriohydrolase. (2014) (12)
Effect of egg yolk on the properties of wheat dough and bread (2020) (12)
Use of the resistance effect between retrograded starch and iodine for evaluating retrogradation properties of rice starch (2011) (12)
Effect of glutathione on wheat dough properties and bread quality (2020) (12)
Immobilization of polygalacturonase for the preparation of pectic oligosaccharides from mango peel wastes and assessment of their antibacterial activities (2021) (12)
Frozen-induced depolymerization of glutenin macropolymers: Effect of the frozen storage time and gliadin content (2015) (11)
Preparation, characterization, and in vitro release of carboxymethyl starch/β-cyclodextrin microgel–ascorbic acid inclusion complexes (2015) (11)
Fermentation characteristics of resistant starch from maize prepared by the enzymatic method in vitro. (2012) (11)
Effect of heat-treated flour on the quality and storage stability of fresh noodles (2021) (11)
Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation (2020) (11)
Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates (2010) (11)
HPTLC-bioautography/SERS screening nifedipine adulteration in food supplement based on Ginkgo biloba (2020) (11)
Effect of Thermostable α-Amylase Addition on Producing the Porous-Structured Noodles Using Extrusion Treatment. (2018) (11)
Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree (2019) (11)
An experimental system for extraction of pectin from orange peel waste based on the o-core transformer structure (2016) (11)
Electric-Field-Assisted Extraction of Garlic Polysaccharides via Experimental Transformer Device (2016) (11)
Impact of electrical conductivity on acid hydrolysis of guar gum under induced electric field. (2018) (11)
Effect of sodium alginate on the quality of highland barley fortified wheat noodles (2021) (10)
Physicochemical properties of apple juice influenced by induced potential difference (induced electric field) during disposable continuous-flow treatment (2018) (10)
Induced electric field intensification of acid hydrolysis of polysaccharides: Roles of thermal and non-thermal effects (2020) (10)
Molecular dynamics simulations of cyclodextrin–cumene hydroperoxide complexes in water (2013) (10)
The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles. (2019) (10)
Determination of fat content in UHT milk by electroanalytical method. (2019) (10)
Evaluation of the degree of chitosan deacetylation via induced-electrical properties (2017) (10)
A study on the inhibition mechanism of β-cyclodextrin on pullulanase (2011) (10)
Evaluation of conductivity and moisture content of eggs during storage by using transformer method (2015) (10)
Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine. (2015) (10)
The effect of fermentation time on in vitro bioavailability of iron, zinc, and calcium of kisra bread produced from koreeb (Dactyloctenium aegyptium) seeds flour (2020) (10)
Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour (2020) (9)
Effect of pressure cooking on physicochemical properties of salted eggs (2016) (9)
Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Methods (2017) (9)
New source of α-d-galactosidase: Germinating coffee beans. (2008) (9)
Effective production of lactosucrose using β‐fructofuranosidase and glucose oxidase co‐immobilized by sol–gel encapsulation (2019) (9)
Effect of fertilization on structural and molecular characteristics of hen egg ovalbumin. (2017) (9)
Effect of preprocessing methods on the physicochemical and functional properties of koreeb (Dactyloctenium aegyptium) seeds (2019) (9)
Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles. (2021) (9)
Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor (2022) (9)
Influence of oscillating uniform magnetic field and iron supplementation on quality of freeze-thawed surimi (2019) (9)
Gamma-cyclodextrin on enhancement of water solubility and store stability of nystatin (2014) (9)
Production of ingredient type flavoured white enzyme modified cheese (2019) (9)
Electrofluid enhanced hydrolysis of maize starch and its impacts on physical properties (2017) (9)
Preparation of Streptavidin-Coated Magnetic Nanoparticles for Specific Immobilization of Enzymes with High Activity and Enhanced Stability (2021) (9)
Preparation, characterization, water solubility, and targeted delivery of linear dextrin-conjugated linoleic acid inclusion complex (2015) (9)
Ultrasound-assisted self-assembly of β-cyclodextrin/debranched starch nanoparticles as promising carriers of tangeretin (2020) (9)
HPTLC-Densitometry Determination of Riboflavin Fortified in Rice Noodle: Confirmed by SERS-Fingerprint (2019) (9)
Effect of extraction conditions on phenolic compounds and antioxidant properties of koreeb (Dactyloctenium aegyptium) seeds flour (2019) (9)
Low-cost production of 6G-fructofuranosidase with high value-added astaxanthin by Xanthophyllomyces dendrorhous. (2012) (8)
Effect of static magnetic field on the quality of frozen bread dough (2021) (8)
Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate (2016) (8)
Simple Strategy Preparing Cyclodextrin Carboxylate as a Highly Effective Carrier for Bioactive Compounds. (2021) (8)
Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality (2022) (8)
Preparation and characterization of porous starch/β-cyclodextrin microsphere for loading curcumin: Equilibrium, kinetics and mechanism of adsorption (2021) (8)
A Feasibility Study on the Evaluation of Quality Properties of Chinese Rice Wine Using Raman Spectroscopy (2016) (8)
Thermal and rheological properties of the supersaturated sucrose solution in the presence of different molecular weight fractions and concentrations of dextran (2012) (8)
Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juice. (2020) (7)
Isolation of cycloamylose by iodine affinity capillary electrophoresis. (2011) (7)
Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systems. (2021) (7)
Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment. (2016) (7)
Photoirradiation surface molecularly imprinted polymers for the separation of 6-O-α-d-maltosyl-β-cyclodextrin. (2017) (7)
Screening of Phenolic Antioxidants in Edible Oils by HPTLC-DPPH Assay and MS Confirmation (2018) (7)
Preparation of Maillard reaction flavor additive from germinated wheat and its effect on bread quality (2018) (7)
Synthesis and characterization of water-soluble β-cyclodextrin polymers via thiol-maleimide ‘click’ chemistry (2020) (7)
Impact of germination on the chemical components and bioactive properties of adlay (Coix lachryma‐jobi L.) water extract (2018) (7)
Effects of egg phosvitin on mucosal transcriptional profiles and luminal microbiota composition in murine colon. (2019) (6)
Preparation of Photoirradiation Molecular Imprinting Polymer for Selective Separation of Branched Cyclodextrins (2017) (6)
Microwave-assisted biosynthesis of glycerol monolaurate in reverse microemulsion system: key parameters and mechanism (2010) (6)
Effect of glutathione on gelatinization and retrogradation of wheat flour and starch (2020) (6)
Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time (2021) (6)
A new HPTLC platformed luminescent biosensor system for facile screening of captan residue in fruits. (2020) (6)
Effect of re-acetylation on the acid hydrolysis of chitosan under an induced electric field. (2019) (6)
Residence Time Distribution for Evaluating Flow Patterns and Mixing Actions of Rice Extruded with Thermostable α-Amylase (2017) (6)
Effects of milling methods on the properties of glutinous rice flour and sweet dumplings (2020) (6)
Effect of electric field on calcium content of fresh-cut apples by inductive methodology (2016) (6)
Electrofluid hydrolysis enhances the production of fermentable sugars from corncob via in/reverse-phase induced voltage. (2017) (6)
Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation (2021) (6)
A study on the potential interaction between cyclodextrin and lipoxygenase (2013) (6)
Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice. (2015) (5)
Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism. (2021) (5)
Innovative induction heating technology based on transformer theory: Inner heating of electrolyte solution via alternating magnetic field (2020) (5)
Identification and releasing characteristics of β-cyclodextrin–phenylethanoid glycosides inclusion complex (2014) (5)
Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay (Coix lachryma‐jobi L.) (2018) (5)
Application of induced electric field for inner heating of kiwifruit juice and its analysis (2021) (5)
Immobilized Cells of Bacillus circulans ATCC 21783 on Palm Curtain for Fermentation in 5 L Fermentation Tanks (2018) (5)
Purification and application of α-galactosidase from germinating coffee beans (Coffea arabica) (2009) (5)
Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparation. (2019) (5)
Cyclodextrin-derived chalcogenides as glutathione peroxidase mimics and their protection of mitochondria against oxidative damage (2013) (5)
Intensification of sodium hydroxide pretreatment of corn stalk using magnetic field in a fluidic system. (2016) (5)
Seafood Waste-Derived Peptides: Their Antioxidant Activity and Potential as Alternative Preservatives in Fish Products (2016) (5)
Molecular characterization and in vitro digestibility of normal maize starch hydrolyzed by maltotriohydrolase. (2015) (5)
Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures. (2022) (4)
Organotellurium-bridged cyclodextrin dimers as artificial glutathione peroxidase models (2012) (4)
Volatile fingerprints and biomarkers of Chinese fragrant and non-fragrant japonica rice before and after cooking obtained by untargeted GC/MS-based metabolomics (2022) (4)
Biosynthesis of Neokestose Laurate Catalyzed by Candida antarctica Lipase B and Its Antimicrobial Activity against Food Pathogenic and Spoilage Bacteria. (2017) (4)
Impact of Soy–Cow's mixed milk enzyme modified cheese on bread aroma (2021) (4)
Rheological characterization of pH‐responsive carboxymethyl starch/β‐cyclodextrin microgels (2016) (4)
Preparation, characterization and physicochemical properties of novel low-phosphorus egg yolk protein. (2018) (4)
Rheological and sem studies on the interaction between spent brewer's yeast β-glucans and κ-carrageenan. (2009) (4)
Chiral separation of phenyllactic acid by helical structure from spring dextrin (2015) (4)
Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten. (2022) (4)
The contribution of particle‐size distribution to the physiochemical properties of total wheat starch during freezing (2021) (3)
Effect of rotating magnetic field and flowing Ca2+ solution on calcium uptake rate of fresh-cut apple (2016) (3)
Acid-thermal dextrin prepared from rice starch: structure and encapsulation properties. (2013) (3)
Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions. (2022) (3)
Efficient Synthesis of Glucosyl-β-Cyclodextrin from Maltodextrins by Combined Action of Cyclodextrin Glucosyltransferase and Amyloglucosidase. (2017) (3)
Effect of Magnetic Field and Flowing Saline Solution on Salt Content in Garlic During Brining (2015) (3)
Endogenous alpha-amylase alters the pasting properties of starch during starch separation by proteases (2021) (3)
Physicochemical properties of rice bran after ball milling (2021) (3)
Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China. (2022) (3)
Effect of dough kneading time on Chinese steamed bread quality and volatile compounds (2021) (3)
Modified Starches and the Stability of Frozen Foods (2018) (3)
HPTLC-Densitometry Screening and Mass Identification of Fluorescent Whitening Agents Contamination in Cereal Flour (2021) (2)
Continuous hydrolysis of mango peel pectin for the production of antibacterial pectic oligosaccharides in packed-bed reactor using immobilized polygalacturonase (2022) (2)
Improvement of baked wheat chips quality by protease-mediated enzymatic hydrolysis of wheat flour (2022) (2)
The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment (2022) (2)
Evaluating Quality Indices of Pickled Garlic Based on Electrical Properties (2016) (2)
Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content (2021) (2)
Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing (2023) (2)
HPTLC Determination of Food Emulsifiers by Iodine Staining and Densitometry (2010) (2)
Correction: Characterization of Different Substituted Carboxymethyl Starch Microgels and Their Interactions with Lysozyme (2015) (2)
Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage (2022) (2)
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread (2022) (2)
Development of a series-parallel reaction system for rapid aqueous extraction of seed oil from yellow horn at mild condition (2017) (2)
Synchronous magnetic flux-induced electrical response of orange juice (2018) (2)
Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties (2021) (2)
Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment. (2022) (2)
Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides. (2023) (1)
New insight into the contribution of wheat starch and gluten to frozen dough bread quality (2022) (1)
Effects of induced voltage on pectin extraction from apple pomace compared with conventional heat extraction (2022) (1)
Complexation of 26-Mer Amylose with Egg Yolk Lipids with Different Numbers of Tails Using a Molecular Dynamics Simulation (2021) (1)
Study of the flavor volatiles in double-fried pork: Identification and analysis of their changes during frozen storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry (2017) (1)
Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake (2022) (1)
Study on the intermediate ions formed by glutathione peroxidase mimic 2,2'-ditellurobis(2-deoxy-β-cyclodextrin) by electrospray ionization mass spectrometry. (2013) (1)
The Effect of Particle Size of Silicon Nitride Powder on Properties of Silicon Nitride Ceramic Balls (2019) (1)
Preparation, structure and properties of enzymatically‐hydrolyzed starch for slowing down the retrogradation of high starchy foods (2021) (1)
Non-Conventional Induction Heat Treatment: Effect of Design and Electrical Parameters on Apple Juice Safety and Quality (2022) (1)
Water-in-oil soybean concentrated phospholipids hydrolysis based on the model of enzymatic deactivation and its application in bread (2021) (1)
Application and Research on Macroscopic Identification of Bitumen and Graptolite in Shale and Reflectance Detection (2018) (1)
Multi-wavelength colorimetric determination of large-ring cyclodextrin content for the cyclization activity of 4-α-glucanotransferase. (2015) (1)
Design of Saline Gel Coil for Inner Heating of Electrolyte Solution and Liquid Foods under Induced Electric Field (2022) (1)
Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds (2022) (1)
Assessment of milk fat based on signal-to-ground voltage (2020) (1)
Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus. (2022) (0)
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage (2022) (0)
SDS-insoluble and contributes the most to the dough physical properties and the baked bread qualities from the statistical (2016) (0)
Construction of functional soybean peptide-cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase. (2022) (0)
STUDY ON HEADSPACE GC DETERMINATION OF THE RESIDUUM FROM MACRORETICULAR RESIN IN FLB TOTAL SPONIN (2004) (0)
Application of induced voltage in cloudy apple juice: Enzymatic browning and bioactive and flavoring compounds (2022) (0)
Accelerated degradation of cellulose in silkworm excrement by the interaction of housefly larvae and cellulose-degrading bacteria. (2022) (0)
Effect of High-Molecular Weight Dextran-Enriched Sourdoughfermented Using Leuconostoc Mesenteroides Atcc 8293 on Bread Quality and Gluten (2023) (0)
Improvement of Adzuki Bean Paste Quality by Flavourzyme-Mediated Enzymatic Hydrolysis (2022) (0)
The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality (2023) (0)
The Improvement in Fermented Rice Cake Quality by Using Germinated Brown Rice with Emphasis on Volatile Compounds (2022) (0)
Impact of Dextranase on Sugar Manufacturing and its Kinetic on the Molecular Weights of Remaining Dextran (2012) (0)
Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration (2023) (0)
HPTLC screening of saccharin in beverages by densitometry quantification and SERS confirmation (2022) (0)
Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods (2022) (0)
Fractionation and Reconstitution Experiments Provide Insight into the Role of Wheat Starch and Gluten in Frozen Dough Bread Quality (2022) (0)
Innovative induction heating of grapefruit juice via induced electric field and its application in Escherichia coli O157:H7 inactivation (2020) (0)
Involvement of Non‐starch Lipids from Endogenous Wheat in the Development of Bread Dough Rancidity During Frozen Storage (2022) (0)
Enhancement of Salt Uptake with the Application of Rotary Magnetic Field in Brining Cucumber (2016) (0)
Magnetic field delays the senescence of strawberries by maintaining energy state and regulating respiratory metabolism (2023) (0)
Identification and expression of key genes related to 1-deoxynojirimycin biosynthesis in Streptomyces lavendulae (2023) (0)
Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp. lactic fermented sourdough and characteristic changes during storage (2023) (0)
Flavor Formation of a Novel Cream-Soy Protein Isolate Mixed Flavor by Fermentation in Combination with Two-Step Enzymatic Hydrolysis (2022) (0)
A comparative study of photoresponsive molecularly imprinted polymers with different shell thicknesses: Effects on 6-O-α-maltosyl-β-cyclodextrin separation. (2021) (0)

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What Schools Are Affiliated With Xue-ming Xu?

Xue-ming Xu is affiliated with the following schools:

Jiangnan University