| Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates H Xie, J Huang, MW Woo, J Hu, H Xiong, Q Zhao Food Chemistry 345, 128784, 2021 | 47 | 2021 |
| Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability K Ouyang, H Xie, Y Wang, MW Woo, Q Chen, S Lai, H Xiong, Q Zhao Food Hydrocolloids 135, 108170, 2023 | 24 | 2023 |
| Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate H Xie, K Ouyang, W Shi, W Wang, Y Wang, H Xiong, Q Zhao Food Hydrocolloids 137, 108406, 2023 | 17 | 2023 |
| Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight H Xie, K Ouyang, L Zhang, J Hu, S Huang, W Sun, H Xiong, Q Zhao International Journal of Biological Macromolecules 210, 53-62, 2022 | 14 | 2022 |
| Combined effects of drying methods and limited enzymatic hydrolysis on the physicochemical and antioxidant properties of rice protein hydrolysates H Xie, L Zhang, Q Chen, J Hu, P Zhang, H Xiong, Q Zhao Food Bioscience 52, 102427, 2023 | 10 | 2023 |
| Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystals H Xie, Y Wang, K Ouyang, L Zhang, J Hu, S Huang, W Sun, P Zhang, ... International Journal of Biological Macromolecules 236, 123877, 2023 | 9 | 2023 |
| Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosus CICC22152 during spray/freeze‐drying … H Xie, Y Liao, MW Woo, H Xiong, Q Zhao Journal of the Science of Food and Agriculture 103 (3), 1237-1246, 2023 | 6 | 2023 |
| Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre H Xie, X Tang, MW Woo, H Xiong, Q Zhao International Journal of Food Science & Technology 57 (5), 3171-3180, 2022 | 6 | 2022 |
| Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior S Wang, F Huang, Y Zhao, K Ouyang, H Xie, H Xiong, Y Zhang, Z Chen, ... Food Research International 174, 113572, 2023 | 4 | 2023 |
| Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation K Ouyang, H Xie, Y Wang, F Ning, H Xiong, Q Zhao Food Hydrocolloids 142, 108819, 2023 | 4 | 2023 |
| Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents W Shi, H Xie, K Ouyang, Q Shi, H Xiong, Q Zhao Food Research International 175, 113762, 2024 | 3 | 2024 |
| Arthrospira cell residue valorization: A study on protein hydrolysate production by limited enzymatic hydrolysis K Ouyang, Q Chen, H Xie, Q Zhang, L Tao, H Xiong, Y Du, J Yan, X Mao, ... Food Bioscience 56, 103264, 2023 | 3 | 2023 |
| Characterization of rice protein hydrolysate/chitosan composite films and their bioactivities evaluation when incorporating curcumin: Effect of genipin concentration H Xie, L Zhang, K Ouyang, Y Wang, H Xiong, Q Zhao Food and Bioprocess Technology 16 (10), 2159-2171, 2023 | 3 | 2023 |
| The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein W Shi, H Xie, K Ouyang, S Wang, H Xiong, MW Woo, Q Zhao Food Chemistry 450, 139241, 2024 | 2 | 2024 |
| V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility S Lai, H Xie, H Hu, K Ouyang, G Li, J Zhong, X Hu, H Xiong, Q Zhao International Journal of Biological Macromolecules 266, 131092, 2024 | 1 | 2024 |
| Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant W Shi, T Zhang, H Xie, B Xing, P Wen, K Ouyang, F Xiao, Q Guo, H Xiong, ... Food Chemistry 450, 138984, 2024 | | 2024 |
| The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β‐carotene F Xiao, L Zhang, H Xie, K Ouyang, W Shi, H Xiong, Q Zhao Journal of the Science of Food and Agriculture, 2024 | | 2024 |
| Nanofibrillated cellulose derived from rice bran, wheat bran, okara as novel dietary fibers: Structural, physicochemical, and functional properties J Zhong, H Xie, Y Wang, H Xiong, Q Zhao International Journal of Biological Macromolecules, 132902, 2024 | | 2024 |
| Yeast protein: In vivo gastrointestinal digestion and biochemical characteristics H Xie, Y Zhao, K Ouyang, H Hu, Y Feng, H Xiong, Y Zhang, Z Chen, ... Food Bioscience, 104494, 2024 | | 2024 |
| Improving fermented milk products using pH-responsive whey protein fibrils: A case study on stirred yogurt K Ouyang, H Xie, K Wu, H Xiong, Q Zhao Food Bioscience, 104507, 2024 | | 2024 |
