Get started
Author

Jingxuan Ke

Observed names: Jingxuan KE, Ke Jingxuan
ORCID: 0000-0002-9407-7126
Observed ORCID: 0000-0002-9407-7126
OpenAlex ID: A5066384635
Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review
2021 · Jingjing Luo, Jingxuan Ke, et al. · Food Chemistry · 99
The study of diffusion kinetics of cinnamaldehyde from corn starch-based film into food simulant and physical properties of antibacterial polymer film
2018 · Jingxuan Ke, Liyuan Xiao, et al. · International Journal of Biological Macromolecules · 89
Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method
2020 · Jingxuan Ke, Guangyang Jiang, et al. · International Journal of Biological Macromolecules · 79
Application of HPLC fingerprint based on acid amide components in Chinese prickly ash (Zanthoxylum)
2018 · Jingxuan Ke, Yuan Qu, et al. · Industrial Crops and Products · 64
Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14
2020 · Jingxuan Ke, Jinxi Cheng, et al. · Food Chemistry · 55
Flavor perception and biological activities of bitter compounds in food
2025 · Tingting Luo, Yanni He, et al. · Food Chemistry · 49
Natural phenolics as multitarget antimicrobials for food preservation: mechanisms of action
2025 · Lei Zhao, Ya Zhou, et al. · Food Chemistry X · 46
Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods
2021 · Jinxi Cheng, Jingxuan Ke, et al. · Food Packaging and Shelf Life · 33
Non-destructive determination of volatile oil and moisture content and discrimination of geographical origins of Zanthoxylum bungeanum Maxim. by hyperspectral imaging
2020 · Jingxuan Ke, Libo Rao, et al. · Infrared Physics & Technology · 28
Ball Milling Improves Physicochemical, Functionality, and Emulsification Characteristics of Insoluble Dietary Fiber from Polygonatum sibiricum
2024 · Jingxuan Ke, Xin Wang, et al. · Foods · 25
Chayote pectin regulates blood glucose through the gut-liver axis: Gut microbes/SCFAs/FoxO1 signaling pathways
2025 · Qing Guo, Xiaoxue Wang, et al. · Food Research International · 18
PDF
Physiochemical and taste characteristics of traditional Chinese fermented food sufu
2022 · Xiaoli Xi, Jingxuan Ke, et al. · Journal of Food Processing and Preservation · 18
Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim
2024 · Jingxuan Ke, Yabin Wang, et al. · International Journal of Gastronomy and Food Science · 16
Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution
2023 · Jingxuan Ke, Yu Chang, et al. · Food Hydrocolloids · 14
Structural characterization of cell-wall polysaccharides purified from chayote (Sechium edule) fruit
2023 · Jingxuan Ke, Yuhao Zhang, et al. · Food Chemistry X · 9
Natural pigments for microbial control in food systems: Mechanisms, preservation applications, and formulation strategies
2025 · Lei Zhao, Yuanchun Qu, et al. · Food Control · 8
Influence mechanism of chayote (Sechium edule) pectin on the stability of sodium caseinate emulsion
2024 · Jingxuan Ke, Yabin Wang, et al. · LWT · 8
The improvement effect of insoluble dietary fiber of Polygonatum sibiricum on hyperlipidemia in high-fat diet mice via gut microbiota and metabolites
2025 · Yanli Ma, Jingxuan Ke, et al. · Frontiers in Nutrition · 6
PDF
Natural yam pigment as a dual‐type ROS photosensitizer: mechanism, biosafety, and application in fresh‐cut produce
2025 · Lei Zhao, Qian Zhao, et al. · Journal of the Science of Food and Agriculture · 6
Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)
2023 · Jingxuan KE, Xiaoting DENG, et al. · Food Science and Technology · 4
PDF
Edible Quality and Safety Evaluation of Zanthoxylum from Western China
2019 · Jingxuan Ke, Yuan Qu, et al. · IOP Conference Series Materials Science and Engineering · 3
PDF
Mechanistic investigation on binding interaction of konjac glucomannan with Zanthoxylum armatum DC. seed glutelin in solution
2018 · Yuan Qu, Xiaoyan Hou, et al. · International Journal of Biological Macromolecules · 3
Comparison and optimization of two extract methods (atmospheric pressure and pressurized pretreatment) of pectin from Zanthoxylum bungeanum Maxim. seeds by response surface methodology
2017 · Yan Song, Jingxuan Ke, et al. · Separation Science and Technology · 3
Postharvest browning in Yam ( Dioscorea spp.): Mechanisms, scenario-specific control strategies, and practical applications
2026 · Lei Zhao, Ya Zhou, et al. · Food Science and Technology International · 2
Characterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical Analysis
2021 · Xiaoli Xi, Yanli Ma, et al. · American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology · 1
PDF
Works count: 30
Citation count: 690
H-index: 14
I10-index: 14
Year
Topic
Type