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Xianbing Xu

Observed names: X.-B. Xu, Xian-Bing Xu, Xian-bing Xu, Xian‐Bing Xu, Xian‐bing Xu, Xu, Xianbing
ORCID: 0000-0003-3085-9222
Observed ORCID: 0000-0003-3085-9222
OpenAlex ID: A5035846698
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
2019 · Wuchao Ma, Jiamei Wang, et al. · Food Research International · 204
Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity
2018 · Dongmei Li, Xiaokang Na, et al. · Journal of Agricultural and Food Chemistry · 134
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound
2020 · Sijie Hu, Jianhai Wu, et al. · Ultrasonics Sonochemistry · 116
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Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin
2021 · Yuying Wang, Ruitong Sun, et al. · International Journal of Biological Macromolecules · 113
Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment
2020 · Jiamei Wang, Xiaokang Na, et al. · LWT · 82
Improved thermal and oxidation stabilities of pickering high internal phase emulsions stabilized using glycated pea protein isolate with glycation extent
2022 · Cong Sun, Jing-jing Fu, et al. · LWT · 81
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Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis
2018 · Meng Dong, Lei Qin, et al. · Food Chemistry · 81
Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties
2020 · Chao Wu, Tao Wang, et al. · Comprehensive Reviews in Food Science and Food Safety · 79
Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors
2017 · Haitao Wang, Yisha Xie, et al. · Journal of Agricultural and Food Chemistry · 74
Effects of preheat treatment on the physicochemical and interfacial properties of cod proteins and its relation to the stability of subsequent emulsions
2020 · Wuchao Ma, Jiamei Wang, et al. · Food Hydrocolloids · 73
Hofmeister effect-assisted one step fabrication of fish gelatin hydrogels
2019 · Hongrui Chen, Pujie Shi, et al. · LWT · 73
A self-sorted gel network formed by heating a mixture of soy and cod proteins
2019 · Chao Wu, Xinyu Yan, et al. · Food & Function · 69
Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents
2020 · Jing-Jing Fu, Cong Sun, et al. · Food Chemistry · 68
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization
2019 · Wuchao Ma, Jiamei Wang, et al. · Food Hydrocolloids · 67
Preheat-induced soy protein particles with tunable heat stability
2020 · Jiamei Wang, Willard Burton Navicha, et al. · Food Chemistry · 62
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
2023 · Baifeng Fu, Xianbing Xu, et al. · Food Chemistry · 58
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
2023 · Yinyin Lv, Xiaosong Sun, et al. · Food Chemistry · 58
Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction
2009 · Yong-Guang Guan, Ben-Shan Zhang, et al. · Food and Bioprocess Technology · 58
Three novel umami peptides derived from the alcohol extract of the Pacific oyster ( Crassostrea gigas ): identification, characterizations and interactions with T1R1/T1R3 taste receptors
2023 · Baifeng Fu, Di Wu, et al. · Food Science and Human Wellness · 57
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Volatile compound profiling from soybean oil in the heating process
2020 · Lin Xiao, Chongwei Li, et al. · Food Science & Nutrition · 57
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Bioactive hydrolysates from casein: generation, identification, and in silico toxicity and allergenicity prediction of peptides
2017 · Maolin Tu, Hanxiong Liu, et al. · Journal of the Science of Food and Agriculture · 50
Protein cross‐linking and the Maillard reaction decrease the solubility of milk protein concentrates
2018 · Fengjiao Fan, Meng Liu, et al. · Food Science & Nutrition · 49
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Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood
2017 · Lei Qin, Yu-Ying Zhang, et al. · Food Chemistry · 47
Inhibitory effect of sugarcane molasses extract on the formation of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine
2016 · Pei Yu, Xian-Bing Xu, et al. · Food Chemistry · 45
Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction
2020 · Xiao-Yuan Wang, Yun-Jiao Ma, et al. · Food Chemistry · 41
Works count: 150
Citation count: 3,780
H-index: 36
I10-index: 103
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