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Xianhui Chang

Observed name: xianhui chang
ORCID: 0000-0003-2154-2530
Observed ORCID: 0000-0003-2154-2530
OpenAlex ID: A5062654999
Applications of surface functionalized Fe3O4 NPs-based detection methods in food safety
2020 · Li Wang, Xingyi Huang, et al. · Food Chemistry · 76
Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy
2022 · Shanshan Yu, Xingyi Huang, et al. · Food Chemistry · 73
Dynamic characteristics of dough during the fermentation process of Chinese steamed bread
2019 · Xianhui Chang, Xingyi Huang, et al. · Food Chemistry · 72
Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches
2019 · Joshua H. Aheto, Xingyi Huang, et al. · Journal of Food Process Engineering · 60
Quantitative analysis and visualization of moisture and anthocyanins content in purple sweet potato by Vis–NIR hyperspectral imaging
2020 · Xiao‐Yu Tian, Joshua H. Aheto, et al. · Journal of Food Processing and Preservation · 55
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A multiplexed FRET aptasensor for the simultaneous detection of mycotoxins with magnetically controlled graphene oxide/Fe 3 O 4 as a single energy acceptor
2019 · Chengquan Wang, Xingyi Huang, et al. · The Analyst · 51
Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs
2020 · Yi Ren, Xingyi Huang, et al. · Food Chemistry · 50
Monitoring of dough fermentation during Chinese steamed bread processing by near‐infrared spectroscopy combined with spectra selection and supervised learning algorithm
2021 · Xianhui Chang, Xingyi Huang, et al. · Journal of Food Process Engineering · 44
Multi-scale structure characterization of ozone oxidized waxy rice starch
2023 · Jing Li, Meng Du, et al. · Carbohydrate Polymers · 39
Coupling electronic nose with GC–MS improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar
2021 · Li Wang, Xingyi Huang, et al. · Journal of Food Process Engineering · 39
Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies
2024 · Shanshan Yu, Xingyi Huang, et al. · Food Chemistry · 26
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
2024 · Xueran Luo, Xianhui Chang, et al. · Trends in Food Science & Technology · 25
Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions
2025 · Lijie Zhu, Haiqiang Liao, et al. · Ultrasonics Sonochemistry · 22
Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics
2025 · Xiaorui Zhang, Xingyi Huang, et al. · Food Bioscience · 22
Improving the hot air drying of garlic slices by perforation synergistic alcohol pretreatment
2023 · Yabin Feng, Kui Suo, et al. · Drying Technology · 18
Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles
2024 · xianhui chang, Hairong Liu, et al. · Foods · 15
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Non-destructive quality monitoring of Shanxi vinegar production during the fumigation stage using computer vision, electronic nose and near-infrared spectroscopy assisted by machine learning
2025 · Xiaorui Zhang, Xingyi Huang, et al. · Journal of Food Composition and Analysis · 14
Stability and Bioaccessibility of Quercetin-Enriched Pickering Emulsion Gels Stabilized by Cellulose Nanocrystals Extracted from Rice Bran
2024 · Guozhen Wang, Jin Li, et al. · Polymers · 14
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Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism
2023 · Xiangze Deng, Xianhui Chang, et al. · Ultrasonics Sonochemistry · 14
Examination of the Bioavailability and Bioconversion of Wheat Bran-Bound Ferulic Acid: Insights into Gastrointestinal Processing and Colonic Metabolites
2025 · Zichang Zeng, Yijun Zhu, et al. · Journal of Agricultural and Food Chemistry · 13
Free-radical-induced grafting of rice starch with gallic acid and evaluation of the reaction products' ability to stabilize Pickering emulsions
2024 · Jiahui Wang, Hong Feng, et al. · International Journal of Biological Macromolecules · 12
Characterization and quantification of the taste profiles of black garlic via a novel multi-channel colorimetric sensor array and chemometrics
2024 · Shanshan Yu, Xingyi Huang, et al. · Journal of Food Composition and Analysis · 9
Food Visualization Technology: A Review of Monitoring Methods and Their Application Prospects in Staple Food Freshness Monitoring
2025 · Siyuan Xu, Xianhui Chang, et al. · Comprehensive Reviews in Food Science and Food Safety · 7
The deterioration law of pre-proofed frozen dough for northern steamed bread and the influence mechanism of improvers mainly including hydroxypropyl distarch phosphate
2025 · Jiejun Zhou, Zhuang Liu, et al. · Food Research International · 6
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations
2023 · Li Wang, Feng Xiong, et al. · Journal of Sensory Studies · 6
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Works count: 50
Citation count: 801
H-index: 15
I10-index: 21
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