Xin Jia

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 8

Top Topics

Electron Microscopy

Hyaluronic Acid

Top Venues

Foods (Basel, Switzerland)

Gels (Basel, Switzerland)

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Mingxi Liu, Shuhan Dai, Lijun Yin, Zhijie Huang, Xin Jia
Wheat Gluten Deamidation: Structure, Allergenicity and Its Application in Hypoallergenic Noodles. Journal of the science of food and agriculture (2023)
Xiaojun Zhang, Ning Tang, Xin Jia, Donghui Geng, Yongqiang Cheng
Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch. Foods (Basel, Switzerland) 12 (13) (2023)
Yaqiong Zhang, Xin Jia
Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications. Foods (Basel, Switzerland) 12 (16) (2023)
Xiaojun Zhang, Yongqiang Cheng, Xin Jia, Donghui Geng, Xiaojia Bian, Ning Tang
Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch. Foods (Basel, Switzerland) 11 (18) (2022)
Minghao Zhang, Lijun Yin, Wenjia Yan, Chong Gao, Xin Jia
Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier. Foods (Basel, Switzerland) 11 (3) (2022)
Shuyang Hu, Yuwei Li, Boran Wang, Lijun Yin, Xin Jia
Effects of NaCl Concentration on the Behavior of Vibrio brasiliensis and Transcriptome Analysis. Foods (Basel, Switzerland) 11 (6) (2022)
Jinxin Yan, Xin Jia, Wenjia Yan, Lijun Yin
Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures. Foods (Basel, Switzerland) 10 (2) (2021)
Wenjia Yan, Lijun Yin, Minghao Zhang, Meng Zhang, Xin Jia
Gelatinization, Retrogradation and Gel Properties of Wheat Starch-Wheat Bran Arabinoxylan Complexes. Gels (Basel, Switzerland) 7 (4) (2021)