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Chang, Xianhui
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1

Characterization of the volatile flavor profiles of black g..:

Yu, Shanshan ; Huang, Xingyi ; Wang, Li...
Food Chemistry.  458 (2024)  - p. 140213 , 2024
Link: https://doi.org/10.1016/..
 
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2

Study on the Quality Variation and Internal Mechanisms of F..:

Chang, Xianhui ; Liu, Hairong ; Zhuang, Kun...
Foods.  13 (2024)  4 - p. 541 , 2024
Link: https://doi.org/10.3390/..
 
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3

Feasible methods to control starch digestibility: Strategie..:

Luo, Xueran ; Chang, Xianhui ; Zhuang, Kun...
Trends in Food Science & Technology.  149 (2024)  - p. 104536 , 2024
Link: https://doi.org/10.1016/..
 
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4

Stability and Bioaccessibility of Quercetin-Enriched Picker..:

Wang, Guozhen ; Li, Jin ; Yan, Xiaoqin...
Polymers.  16 (2024)  7 - p. 868 , 2024
Link: https://doi.org/10.3390/..
 
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5

Improving the hot air drying of garlic slices by perforatio..:

Feng, Yabin ; Suo, Kui ; Chen, Liqiang...
Drying Technology.  41 (2023)  13 - p. 2077-2087 , 2023
Link: https://doi.org/10.1080/..
 
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6

Investigating flavor sensory properties of Zhenjiang aromat..:

Wang, Li ; Xiong, Feng ; Huang, Xingyi...
Journal of Sensory Studies.  38 (2023)  6 - p. , 2023
Link: https://doi.org/10.1111/..
 
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7

Multi-scale structure characterization of ozone oxidized wa..:

Li, Jing ; Du, Meng ; Din, Zia-ud...
Carbohydrate Polymers.  307 (2023)  - p. 120624 , 2023
Link: https://doi.org/10.1016/..
 
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8

Soy protein isolate improves the structure, starch retrogra..:

Xu, Ping ; Xu, Mengxue ; Din, Zia‐ud...
International Journal of Food Science & Technology.  58 (2023)  10 - p. 5144-5153 , 2023
Link: https://doi.org/10.1111/..
 
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9

Qualitative and quantitative assessment of flavor quality o..:

Yu, Shanshan ; Huang, Xingyi ; Wang, Li...
Food Chemistry.  405 (2023)  - p. 134859 , 2023
Link: https://doi.org/10.1016/..
 
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10

Ultrasonic-assisted resting of Tartary buckwheat dough: Stu..:

Deng, Xiangze ; Chang, Xianhui ; Chen, Lei...
Ultrasonics Sonochemistry.  101 (2023)  - p. 106656 , 2023
Link: https://doi.org/10.1016/..
 
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11

Applications of surface functionalized Fe3O4 NPs-based dete..:

Wang, Li ; Huang, Xingyi ; Wang, Chengquan...
Food Chemistry.  342 (2021)  - p. 128343 , 2021
Link: https://doi.org/10.1016/..
 
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12

Application of volatile and spectral profiling together wit..:

Ren, Yi ; Huang, Xingyi ; Aheto, Joshua H....
Food Chemistry.  343 (2021)  - p. 128515 , 2021
Link: https://doi.org/10.1016/..
 
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13

Monitoring of dough fermentation during Chinese steamed bre..:

Chang, Xianhui ; Huang, Xingyi ; Xu, Weidong...
Journal of Food Process Engineering.  44 (2021)  9 - p. , 2021
Link: https://doi.org/10.1111/..
 
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14

Coupling electronic nose withGC–MSimproves flavor recogniti..:

Wang, Li ; Huang, Xingyi ; Wang, Chengquan...
Journal of Food Process Engineering.  44 (2021)  10 - p. , 2021
Link: https://doi.org/10.1111/..
 
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15

Dynamic characteristics of dough during the fermentation pr..:

Chang, Xianhui ; Huang, Xingyi ; Tian, Xiaoyu...
Food Chemistry.  312 (2020)  - p. 126050 , 2020
Link: https://doi.org/10.1016/..
 
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