Xing Chen

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 15

Top Venues

Foods (Basel, Switzerland)

Comprehensive reviews in food science and food safety

Journal of agricultural and food chemistry

Antioxidants (Basel, Switzerland)

Jiangnan University

Nanjing Agricultural University (PHD)

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

Affiliation History

Jiangnan University Jul 01 2018

China

Associate Professor (by research) :: State Key Laboratory of Food Science and Technology; School of Food Science and Technology

Education History

Nanjing Agricultural University Sep 01 2014 - Jun 30 2018

China

PHD

Hefei University of Technology Sep 01 2011 - Jun 30 2014

China

MSC

Publications

Vaileth Timira, Xing Chen, Peng Zhou, Junjun Wu, Tao Wang
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry. Comprehensive reviews in food science and food safety 23 (3) (2024)
Xiaojiao Li, Xing Chen, Hao Cheng
Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior. Foods (Basel, Switzerland) 13 (3) (2024)
Vaileth Timira, Xing Chen, Peng Zhou, Junjun Wu, Tao Wang
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry. Comprehensive reviews in food science and food safety 23 (3) (2024)
Xiaojiao Li, Xing Chen, Hao Cheng
Impact of κ-Carrageenan on the Cold-Set Pea Protein Isolate Emulsion-Filled Gels: Mechanical Property, Microstructure, and In Vitro Digestive Behavior. Foods (Basel, Switzerland) 13 (3) (2024)
Tao Ye, Xing Chen, Yajun Zhu, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, Jianfeng Lu
Freeze-Thawing Treatment as a Simple Way to Tune the Gel Property and Digestibility of Minced Meat from Red Swamp Crayfish ( Procambarus clarkiix ). Foods (Basel, Switzerland) 11 (6) (2022)
Lingying Zhang, Xing Chen, Yue Wang, Xing-Lian Xu, Peng Zhou
Myofibrillar protein can form a thermo-reversible gel through elaborate deamidation using protein-glutaminase. Journal of the science of food and agriculture (2022)
Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi
Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. Foods (Basel, Switzerland) 11 (23) (2022)
Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi
Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. Foods (Basel, Switzerland) 11 (23) (2022)
Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi
Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. Foods (Basel, Switzerland) 11 (23) (2022)
Wenjun Liu, Xing Chen, Satomi Tsutsuura, Tadayuki Nishiumi
Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics. Foods (Basel, Switzerland) 11 (23) (2022)
Xing Chen, Kaiwen Chen, Hao Cheng, Li Liang
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion. Journal of agricultural and food chemistry 70 (13) (2022)
Xin Yin, Kaiwen Chen, Hao Cheng, Xing Chen, Shuai Feng, Yuanda Song, Li Liang
Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology. Antioxidants (Basel, Switzerland) 11 (1) (2022)
Tao Ye, Xing Chen, Zhina Chen, Rui Liu, Peipei Zhang, Qi Yu, Jianfeng Lu
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu. Journal of texture studies 52 (4) (2021)
Xing Chen, Wenyan Fu, Yangchao Luo, Juan Yang, Inthawoot Suppavorasatit, Li Liang
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications. Comprehensive reviews in food science and food safety 20 (4) (2021)
Kaiwen Chen, Xing Chen, Li Liang, Xinglian Xu
Gallic Acid-Aided Cross-Linking of Myofibrillar Protein Fabricated Soluble Aggregates for Enhanced Thermal Stability and a Tunable Colloidal State. Journal of agricultural and food chemistry 68 (41) (2020)

Xing Chen.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Xing Chen