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Xie, Hexiang
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1

Improving the functional properties of rice glutelin: impac..:

Luo, Junjie ; Wang, Songyu ; Xie, Hexiang...
International Journal of Food Science & Technology.  59 (2024)  4 - p. 2739-2750 , 2024
Link: https://doi.org/10.1111/..
 
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2

Yeast protein: In vivo gastrointestinal digestion and bioch..:

Xie, Hexiang ; Zhao, Yuping ; Ouyang, Kefan...
Food Bioscience.  60 (2024)  - p. 104494 , 2024
Link: https://doi.org/10.1016/..
 
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3

The construction of Moringa oleifera seed protein emulsion:..:

Xiao, Fangjie ; Zhang, Liqiong ; Xie, Hexiang...
Journal of the Science of Food and Agriculture.  , 2024
Link: https://doi.org/10.1002/..
 
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4

Effects of rice bran stabilization procedures and proteases..:

Ouyang, Kefan ; Tao, Qin ; Xie, Hexiang...
Food Bioscience.  59 (2024)  - p. 103922 , 2024
Link: https://doi.org/10.1016/..
 
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5

Nanofibrillated cellulose derived from rice bran, wheat bra..:

Zhong, Junbai ; Xie, Hexiang ; Wang, Yufeng..
International Journal of Biological Macromolecules.  273 (2024)  - p. 132902 , 2024
Link: https://doi.org/10.1016/..
 
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6

Improving fermented milk products using pH-responsive whey ..:

Ouyang, Kefan ; Xie, Hexiang ; Wu, Kongwei..
Food Bioscience.  60 (2024)  - p. 104507 , 2024
Link: https://doi.org/10.1016/..
 
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7

The effect of rice protein-polyphenols covalent and non-cov..:

Shi, Wenyi ; Xie, Hexiang ; Ouyang, Kefan...
Food Chemistry.  450 (2024)  - p. 139241 , 2024
Link: https://doi.org/10.1016/..
 
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8

Enhancing the solubility and emulsion properties of rice pr..:

Shi, Wenyi ; Xie, Hexiang ; Ouyang, Kefan...
Food Research International.  175 (2024)  - p. 113762 , 2024
Link: https://doi.org/10.1016/..
 
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9

Characterization and in vitro digestibility of soybean tofu..:

Shi, Wenyi ; Zhang, Tingting ; Xie, Hexiang...
Food Chemistry.  450 (2024)  - p. 138984 , 2024
Link: https://doi.org/10.1016/..
 
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10

V-type granular starches prepared by maize starches with di..:

Lai, Sixing ; Xie, Hexiang ; Hu, Hao...
International Journal of Biological Macromolecules.  266 (2024)  - p. 131092 , 2024
Link: https://doi.org/10.1016/..
 
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11

Enrichment of bread with soluble and insoluble rice bran di..:

Ouyang, Kefan ; Tao, Qin ; Xie, Hexiang...
Journal of Cereal Science.  117 (2024)  - p. 103927 , 2024
Link: https://doi.org/10.1016/..
 
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12

Molecular Spectroscopy Analysis of Different pH-Cycle Self-..:

Wang, Yufeng ; Xie, Hexiang ; Ouyang, Kefan..
Food and Bioprocess Technology.  , 2024
Link: https://doi.org/10.1007/..
 
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13

Color formation during the fibrillization of whey protein i..:

Ouyang, Kefan ; Xie, Hexiang ; Wang, Yufeng...
Food Hydrocolloids.  142 (2023)  - p. 108819 , 2023
Link: https://doi.org/10.1016/..
 
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14

Development of chitosan/rice protein hydrolysates/ZnO nanop..:

Xie, Hexiang ; Wang, Yufeng ; Ouyang, Kefan...
International Journal of Biological Macromolecules.  236 (2023)  - p. 123877 , 2023
Link: https://doi.org/10.1016/..
 
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15

Enhancing the interfacial stability of O/W emulsion by adju..:

Xie, Hexiang ; Ouyang, Kefan ; Shi, Wenyi...
Food Hydrocolloids.  137 (2023)  - p. 108406 , 2023
Link: https://doi.org/10.1016/..
 
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