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Xuefeng Zeng

Observed names: X. Zeng, Xue-Feng Zeng, Xue-feng ZENG, Xue-feng Zeng, XueFeng Zeng, Zeng Xue-Feng, xuefeng zeng
Institution: Guizhou University
Observed institutions: Jiangnan University, Siemens (Germany), University of Wisconsin–Madison, Jinggangshan University, South Central Minzu University, Guizhou University, Chinese Academy of Sciences, GlobalFoundries (United States), Changchun Institute of Optics, Fine Mechanics and Physics, ASML (United States), Yunnan Academy of Agricultural Sciences, Siemens (United States), State Key Laboratory of Food Science and Technology, Hezhou University, University of Chinese Academy of Sciences, State Key Laboratory of Luminescence and Application, China Southern Power Grid (China), Tsinghua University
ORCID: 0000-0002-8656-2252
Observed ORCID: 0000-0002-8656-2252
OpenAlex ID: A5050363785
Liquid tunable microlenses based on MEMS techniques
2013 · Xuefeng Zeng, Hongrui Jiang · Journal of Physics D Applied Physics · 145
Challenges and strategies in high-accuracy manufacturing of the world’s largest SiC aspheric mirror
2022 · Xuejun Zhang, Haixiang Hu, et al. · Light Science & Applications · 143
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Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish
2013 · Xuefeng Zeng, Wenshui Xia, et al. · Food Control · 115
Tunable liquid microlens actuated by infrared light-responsive hydrogel
2008 · Xuefeng Zeng, Hongrui Jiang · Applied Physics Letters · 100
Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu
2012 · Xuefeng Zeng, Wenshui Xia, et al. · Food Control · 95
Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish
2017 · Xuefeng Zeng, Wenshui Xia, et al. · Journal of Food Processing and Preservation · 89
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Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)
2021 · Jingui Liu, Chengxing Lin, et al. · Food Chemistry · 75
Tunable-focus microlens arrays on curved surfaces
2010 · Difeng Zhu, Chenhui Li, et al. · Applied Physics Letters · 61
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
2020 · Guangqun Lan, Cuiqin Li, et al. · Journal of Food Science and Technology · 55
Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish
2013 · Xuefeng Zeng, Wenshui Xia, et al. · Food Control · 54
Effects of replacing fat with Perilla seed on the characteristics of meatballs
2019 · Miao Ran, Changyong Chen, et al. · Meat Science · 51
Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang
2022 · Chan Wang, Xiaojuan Song, et al. · Food Chemistry · 47
Changes of biogenic amines in C hinese low‐salt fermented fish pieces ( S uan yu) inoculated with mixed starter cultures
2013 · Xuefeng Zeng, Wenshui Xia, et al. · International Journal of Food Science & Technology · 46
Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum
2024 · Rui Zhang, Qin Cen, et al. · Food Chemistry X · 44
Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
2022 · Yun Lu, Shuqi Xing, et al. · Foods · 41
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Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu)
2021 · Ju Meng, Qin Yang, et al. · Food Chemistry · 36
Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
2021 · Yun Yang, Guangqun Lan, et al. · Foods · 35
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Characterization of the Microbial Flora from S uan Yu, a C hinese Traditional Low‐Salt Fermented Fish
2015 · Xuefeng Zeng, Xiaohua Chen, et al. · Journal of Food Processing and Preservation · 32
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Fiber Endoscopes Utilizing Liquid Tunable-Focus Microlenses Actuated Through Infrared Light
2011 · Xuefeng Zeng, Carter T. Smith, et al. · Journal of Microelectromechanical Systems · 32
Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu
2019 · Xuefeng Zeng, Jin Fan, et al. · Journal of Food Biochemistry · 31
Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish
2016 · Xuefeng Zeng, Laping He, et al. · International Journal of Food Microbiology · 31
Comparison of chemical property and in vitro digestion behavior of polysaccharides from Auricularia polytricha mycelium and fruit body
2023 · Zhengbin Yang, Yongde Zeng, et al. · Food Chemistry X · 30
Tunable microlens arrays actuated by various thermo-responsive hydrogel structures
2010 · Xuefeng Zeng, Chenhui Li, et al. · Journal of Micromechanics and Microengineering · 30
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Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method
2019 · Na Liu, Qiujin Zhu, et al. · Journal of Food Science and Technology · 29
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Polydimethylsiloxane Microlens Arrays Fabricated Through Liquid-Phase Photopolymerization and Molding
2008 · Xuefeng Zeng, Hongrui Jiang · Journal of Microelectromechanical Systems · 29
Works count: 156
Citation count: 2,530
H-index: 27
I10-index: 75
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