Author

Xuan Chen

Institutions: Wuhan Polytechnic University, Hubei University of Technology

Observed institutions: Wuhan Polytechnic University, Hubei University of Technology

ORCID: 0000-0002-5655-5764

Observed ORCID: 0000-0002-5655-5764

OpenAlex ID: A5020125265

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours

2024 · Yanting Liu, Wangyang Shen, et al. · Food Chemistry X · 17

Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics

2024 · Hongyan Cai, Yanting Liu, et al. · Foods · 7

Physicochemical properties and HMG-CoA reductase inhibitor activity of red yeast extruded rice

2024 · Xuan Chen, Qin Chen, et al. · Journal of Cereal Science · 5

Characterization of the effect of low-concentration sodium selenite on the microstructure and quality of yeast-leavened steamed bread using X-ray computed tomography

2024 · Kun Zhuang, Wenping Ding, et al. · Food Chemistry · 4

Design Features of 500m~2 Sinter Machine in Angang

2011 · Xuan Chen · Metal World

Works count: 5

Citation count: 33

H-index: 4

I10-index: 1