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Shuqin Xia

Observed names: S. Xia, S.Q. Xia, SHUQIN XIA, Shu-Qin Xia, Xia, S.Q.
Institution: Jiangnan University
ORCID: 0000-0003-3042-0682
Observed ORCID: 0000-0003-3042-0682
OpenAlex ID: A5061978156
Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin
2016 · Chen Tan, Jiehong Xie, et al. · Food Hydrocolloids · 314
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose
2009 · Feng-Lin Gu, Jin Moon Kim, et al. · Food Chemistry · 311
Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro
2009 · Khizar Hayat, Sarfraz Hussain, et al. · Separation and Purification Technology · 288
Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids
2015 · Chen Tan, Biao Feng, et al. · Food Hydrocolloids · 286
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
2018 · Bertrand Muhoza, Shuqin Xia, et al. · Food Hydrocolloids · 217
Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system
2009 · Fenglin Gu, Jin Moon Kim, et al. · Food Chemistry · 211
Liposome as a Delivery System for Carotenoids: Comparative Antioxidant Activity of Carotenoids As Measured by Ferric Reducing Antioxidant Power, DPPH Assay and Lipid Peroxidation
2014 · Chen Tan, Jin Xue, et al. · Journal of Agricultural and Food Chemistry · 209
Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation
2011 · Zhijian Dong, Yong Ma, et al. · Journal of Food Engineering · 208
Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking
2009 · Xiaohong Lan, Ping Liu, et al. · Food Chemistry · 206
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
2019 · Bertrand Muhoza, Shuqin Xia, et al. · Food Hydrocolloids · 197
Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace
2010 · Khizar Hayat, Xiaoming Zhang, et al. · Food Chemistry · 185
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
2021 · Tingting Feng, Xuejiao Wang, et al. · Food Chemistry · 184
Liposomes as delivery systems for carotenoids: comparative studies of loading ability, storage stability and in vitro release
2014 · Chen Tan, Jin Xue, et al. · Food & Function · 181
Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity
2010 · Khizar Hayat, Xiaoming Zhang, et al. · Separation and Purification Technology · 180
Ferrous sulfate liposomes: preparation, stability and application in fluid milk
2004 · Shuqin Xia, Shiying Xu · Food Research International · 174
Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications
2020 · Bertrand Muhoza, Shuqin Xia, et al. · Critical Reviews in Food Science and Nutrition · 173
Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution
2010 · Ping Liu, Meigui Huang, et al. · Food and Bioprocess Technology · 173
Liposomes as Vehicles for Lutein: Preparation, Stability, Liposomal Membrane Dynamics, and Structure
2013 · Chen Tan, Shuqin Xia, et al. · Journal of Agricultural and Food Chemistry · 169
Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing
2021 · Tingting Feng, Chunli Fan, et al. · Food Hydrocolloids · 166
Modulation of the carotenoid bioaccessibility through liposomal encapsulation
2014 · Chen Tan, Yating Zhang, et al. · Colloids and Surfaces B Biointerfaces · 146
Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots
2018 · Man Zhang, Xiao Chen, et al. · Food Research International · 138
Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism
2017 · Emmanuel Duhoranimana, Eric Karangwa, et al. · Food Hydrocolloids · 138
Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow
2010 · Shiqing Song, Xiaoming Zhang, et al. · Food Chemistry · 126
Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules
2015 · Yating Zhang, Chen Tan, et al. · Food Hydrocolloids · 124
Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates
2012 · Na Song, Chen Tan, et al. · Food Chemistry · 117
Works count: 156
Citation count: 9,288
H-index: 58
I10-index: 119
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