| A comparative study of partial replacement of wheat flour with whey and soy protein on rheological properties of dough and cookie quality X Tang, J Liu Journal of Food Quality 2017 (1), 2618020, 2017 | 53 | 2017 |
| A Comparative Study on the Structure and Properties of α‐amylase‐and Pullulanase‐Modified Starch‐Polyvinyl Alcohol‐Based Nanocomposite Films C Gao, Y Lu, C Yu, X Tang Starch‐Stärke 71 (7-8), 1800287, 2019 | 1 | 2019 |
| A facile electrochemical method for rapid determination of 3-chloropropane-1, 2-diol in soy sauce based on nanoporous gold capped with molecularly imprinted polymer W Cheng, Q Zhang, D Wu, Y Yang, Y Zhang, X Tang Food Control 134, 108750, 2022 | 14 | 2022 |
| A review of literature on Pickering emulsion gels stabilized by polysaccharide-based particles. Y Tang, C Gao, Y Zhang, X Tang | | 2022 |
| A wheat germ-derived peptide YDWPGGRN facilitates skin wound-healing processes H Sui, F Wang, Z Weng, H Song, Y Fang, X Tang, X Shen Biochemical and Biophysical Research Communications 524 (4), 943-950, 2020 | 23 | 2020 |
| A wheat germ-rich diet preserves bone homeostasis by regulating gut microbiota and plasma metabolites in aged rats L Wang, Z Weng, T Chen, Y Li, L Xiong, H Song, F Wang, X Tanga, B Ren, ... Food Science and Human Wellness, 2024 | | 2024 |
| An electrochemical method for determination of amaranth in drinks using functionalized graphene oxide/chitosan/ionic liquid nanocomposite supported nanoporous gold Q Zhang, W Cheng, D Wu, Y Yang, X Feng, C Gao, L Meng, X Shen, ... Food Chemistry 367, 130727, 2022 | 37 | 2022 |
| Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances W Cheng, X Tang, Y Zhang, D Wu, W Yang Trends in Food Science & Technology 112, 268-282, 2021 | 169 | 2021 |
| Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS Z Weng, L Sun, F Wang, X Sui, Y Fang, X Tang, X Shen Food Chemistry: X 12, 100141, 2021 | 40 | 2021 |
| Barrier and mechanical properties of starch‐clay nanocomposite films X Tang, S Alavi, TJ Herald Cereal chemistry 85 (3), 433-439, 2008 | 223 | 2008 |
| Biodegradable films of chitosan and tea polyphenols catalyzed by laccase and their physical and antioxidant activities T Chen, Y Shen, D Wu, R Wu, J Sheng, X Feng, X Tang Food Bioscience 46, 101513, 2022 | 20 | 2022 |
| Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization K Han, X Feng, Y Yang, X Tang, C Gao Innovative Food Science & Emerging Technologies 83, 103236, 2023 | 10 | 2023 |
| Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida D Zhou, J Liu, S Liu, X Liu, X Tang, X Lv International Journal of Food Science & Technology 55 (12), 3533-3541, 2020 | 14 | 2020 |
| Characterization and performance of soybean protein modified by tyrosinase J Mo, F Wang, Z Xu, C Feng, Y Fang, X Tang, X Shen International Journal of Adhesion and Adhesives 92, 111-118, 2019 | 15 | 2019 |
| Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions T Xu, CC Gao, X Feng, D Wu, L Meng, W Cheng, Y Zhang, X Tang International journal of biological macromolecules 150, 362-370, 2020 | 44 | 2020 |
| Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride and hydroxypropyl-β-cyclodextrin Y Xu, K Hou, C Gao, X Feng, W Cheng, D Wu, L Meng, Y Yang, X Shen, ... International Journal of Biological Macromolecules 188, 24-31, 2021 | 30 | 2021 |
| Characterization of soybean protein adhesives modified by xanthan gum C Feng, F Wang, Z Xu, H Sui, Y Fang, X Tang, X Shen Coatings 8 (10), 342, 2018 | 26 | 2018 |
| Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure Z Zhang, Y Yang, X Tang, Y Chen, Y You Food Chemistry 188, 111-118, 2015 | 298 | 2015 |
| Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2 and CaCl2 Z Zhang, Y Yang, X Tang, Y Chen, Y You CyTA-journal of Food 14 (2), 239-247, 2016 | 47 | 2016 |
| Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity N Zhang, J Han, F Chen, C Gao, X Tang Food Hydrocolloids 129, 107532, 2022 | 18 | 2022 |
