Works by Xu, Xian-Bing

Results: 13

Improving the tensile strength of yuba films via disulphide bond breaking-mediated aggregation of soy proteins.

Published in:

International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae091

By:

Cai, Wen-Qiang;
Zhang, Jun-Wei;
Zou, Bo-Wen;
Na, Xiao-Kang;
Lin, Dong-Dong;
Ren, Chao;
Zheng, Xiao-Han;
Xu, Xian-Bing;
Du, Ming;
Zhu, Bei-wei;
Wu, Chao

Publication type:

Article

Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD.

Published in:

International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2689, doi. 10.1111/ijfs.17018

By:

Li, Jin‐Yu;
Ma, Yun‐Jiao;
Xiao, Feng;
Xu, Xian‐Bing

Publication type:

Article

Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilised by bovine serum albumin‐glucose conjugates with different degree of glycation.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 9, p. 5993, doi. 10.1111/ijfs.15941

By:

Fu, Jing‐Jing;
Fu, Dong‐Wen;
Zhang, Guang‐Yao;
Sun, Cong;
Tang, Yue;
Shao, Zhen‐Wen;
Xu, Xian‐Bing;
Song, Liang

Publication type:

Article

SO.

Published in:

International Journal of Food Science & Technology, 2011, v. 46, n. 5, p. 1007, doi. 10.1111/j.1365-2621.2011.02574.x

By:

Guan, Yong-Guang;
Zhu, Si-Ming;
Yu, Shu-Juan;
Xu, Xian-Bing;
Shi, Wen-Hui

Publication type:

Article

Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce.

Published in:

Foods, 2025, v. 14, n. 4, p. 586, doi. 10.3390/foods14040586

By:

Xu, Jin-Xiu;
Zhang, Xin;
Fu, Bai-Feng;
Qiao, Xin-Yu;
Wang, Zhen-Yu;
Xu, Xian-Bing;
Cheng, Shu-Zhen;
Du, Ming

Publication type:

Article

Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability.

Published in:

Journal of the Science of Food & Agriculture, 2024, v. 104, n. 3, p. 1668, doi. 10.1002/jsfa.13050

By:

Zhang, Zhi‐hui;
Zhang, Guang‐yao;
Huang, Jia‐rong;
Ge, Ai‐yuan;
Zhou, Da‐yong;
Tang, Yue;
Xu, Xian‐bing;
Song, Liang

Publication type:

Article

Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibility.

Published in:

Journal of the Science of Food & Agriculture, 2023, v. 103, n. 5, p. 2544, doi. 10.1002/jsfa.12413

By:

Fu, Jing‐jing;
Fu, Dong‐wen;
Zhang, Guang‐yao;
Zhang, Zhi‐hui;
Xu, Xian‐bing;
Song, Liang

Publication type:

Article

The effect of pH and amino acids on the formation of methylglyoxal in a glucose-amino acid model system.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3159, doi. 10.1002/jsfa.8158

By:

Yu, Pei;
Xu, Xian‐Bing;
Yu, Shu‐Juan

Publication type:

Article

Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes.

Published in:

Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1503, doi. 10.1007/s11694-018-9765-9

By:

Feng, Ting-Ting;
Wu, Jian-Hai;
Liang, Xu;
Du, Ming;
Tan, Ming-Qian;
Qin, Lei;
Xu, Xian-Bing

Publication type:

Article

Characterization of volatile compounds in different dried sea cucumber cultivars.

Published in:

Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1439, doi. 10.1007/s11694-018-9759-7

By:

Zhang, Han;
Geng, Yu-feng;
Qin, Lei;
Dong, Xiu-ping;
Xu, Xian-bing;
Du, Ming;
Wang, Zhen-yu;
Thornton, Megan;
Yang, Jing-feng;
Dong, Liang

Publication type:

Article

Vortex-Assisted Liquid-Liquid Micro-extraction Followed by Head Space Solid Phase Micro-extraction for the Determination of Eugenol in Fish Using GC-MS.

Published in:

Food Analytical Methods, 2018, v. 11, n. 3, p. 790, doi. 10.1007/s12161-017-1049-1

By:

Liang, Xu;
Feng, Ting-Ting;
Wu, Jian-Hai;
Du, Ming;
Qin, Lei;
Wang, Zhen-Yu;
Xu, Xian-Bing

Publication type:

Article

Determination of HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic Assisted Liquid-Liquid Micro-Extraction Coupled with Capillary Electrophoresis-Ultraviolet Detection.

Published in:

Food Analytical Methods, 2018, v. 11, n. 2, p. 479, doi. 10.1007/s12161-017-1018-8

By:

Wu, Jian-Hai;
Feng, Ting-Ting;
Liang, Xu;
Yu, Cui-Ping;
Dong, Liang;
Du, Ming;
Tan, Ming-Qian;
Xu, Xian-Bing

Publication type:

Article

Simultaneous Analysis of 2- and 4-Methylimidazole in Caramel Color and Soft Drinks Using IC-PAD with Post-Column Addition of Hydroxide.

Published in:

Food Analytical Methods, 2015, v. 8, n. 2, p. 467, doi. 10.1007/s12161-014-9917-4

By:

Xu, Xian-Bing;
Liu, Ding-Bo;
Zhao, Yi;
Yu, Shu-Juan;
Zhao, Zhen-Gang

Publication type:

Article