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Xu Xin
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Paper Publications
Xu Xin,汪丹,李稼晖,曾兴林,张芝颐,朱俊龙,张继贤.Collagen hydrolysates from deer tendon: Preparation assisted with different ultrasound pretreatment times and promotion in MC3T3-E1 cell proliferation and antioxidant activities.PROCESS BIOCHEMISTRY,2023,133228-240.
Wen Chaoting,何旭东,张继贤,刘国艳,Xu Xin.A review on selenium-enriched proteins: preparation, purification, identification, bioavailability, bioactivities and application.FOOD & FUNCTION,2022,13(10)5498-5514.
Guoyan Liu,储梦,聂仕瑛,Xu Xin,任娇艳.Effects of Ilisha elongata protein, soy protein and whey protein on growth characteristics and adhesion of probiotics.CURRENT RESEARCH IN FOOD SCIENCE,2022,52125-2134.
Wen Chaoting,宋丹丹,庄林武,刘国艳,梁丽,张继贤,Xu Xin,李有栋.Isolation and identification of polyphenol monomers from celery leaves and their structure-antioxidant activity relationship.PROCESS BIOCHEMISTRY,2022,12169-77.
Wen Chaoting,刘国艳,任娇艳,邓乾春,Xu Xin,张继贤.Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,70(4)992-1002.
Liu Xiaofang,张振芳,沈梦瑜,吴银银,何旭东,Xu Xin,刘国艳,梁丽.Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea Seed Oil.EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY,2022,124(2)
Guoyan Liu,朱雯绮,张洁,宋丹丹,庄林武,梁丽,Xu Xin,马骐、杨雪.Antioxidant capacity of phenolic compounds separated from tea seed oil in vitro and in vivo.FOOD CHEMISTRY,2022,371
Guoyan Liu,朱雯绮,李思童,周婉丽,张慧娟,梁丽,Xu Xin,王静.Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil.FOOD CHEMISTRY,2022,376
Guoyan Liu,储梦,徐飘,聂仕瑛,Xu Xin,任娇艳.Effects of Ilisha elongata proteins on proliferation and adhesion of Lactobacillus plantarum.FOOD CHEMISTRY-X,2022,13
Guoyan Liu,沈梦瑜,孙兴果,徐向昕,吴银银,刘晓芳,Xu Xin,梁丽.A new perspective on the benzo(a)pyrene generated in tea seeds during roasting.FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT,2022,39(3)440-450.
Wen Chaoting,张芝颐,曹丽艳,刘国艳,梁丽,刘晓芳,张继贤.Walnut Protein: A Rising Source of High-Quality Protein and Its Updated Comprehensive Review.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023,71(28)10525-10542.
Wen Chaoting,吴茂伟,张芝颐,刘国艳,梁丽,刘晓芳,张继贤.Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate.INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2023,242
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