Hexiang Xie - Concepedia

Author

Hexiang Xie

State Key Laboratory of Food Science and Technology ORCID

Also Known As

Hexiang Xie

Publications

644

Citations

H-Index

Concepts

All Affiliations

State Key Laboratory of Food Science and Technology Nanchang University Jiangxi Academy of Sciences University of Auckland University of Massachusetts Amherst

About

Hexiang Xie is an author at State Key Laboratory of Food Science and Technology specializing in engineering, biomolecular engineering, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	342
2	Biomolecular Engineering	8	8	328
3	Biochemistry	6	6	217
4	Health Sciences	3	3	84
5	Natural Sciences	2	2	38

Hexiang Xie

Publications

579

Citations

H-Index

Page 1

	Year	Citations
Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates Hexiang Xie, Huang Jinmei, Meng Wai Woo, Food Chemistry Protein ChemistryFunctional PropertiesEngineeringBiochemistryProtein Folding	2020	74
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein Wenyi Shi, Hexiang Xie, Kefan Ouyang, Food Chemistry Food ChemistryEngineeringBiochemistryBiochemical EngineeringBiotechnology	2024	69
Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability Kefan Ouyang, Hexiang Xie, Yufeng Wang, Food Hydrocolloids Phosphoric AcidStructural CharacteristicsEngineeringBiotechnologyProtein Engineering	2022	61
Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate Hexiang Xie, Kefan Ouyang, Wenyi Shi, Food Hydrocolloids Food ChemistryFood ColloidRice Protein HydrolysateMicroemulsionInterfacial Stability	2022	44
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions Wenyi Shi, Hexiang Xie, Songyu Wang, Food Chemistry	2025	35
Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight Hexiang Xie, Kefan Ouyang, Liqiong Zhang, International Journal of Biological Macromolecules Materials ScienceEdible FilmNatural PolymerEngineeringChitosan Molecular Weight	2022	33
Combined effects of drying methods and limited enzymatic hydrolysis on the physicochemical and antioxidant properties of rice protein hydrolysates Hexiang Xie, Liqiong Zhang, Qian Chen, Food Bioscience	2023	31
Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents Wenyi Shi, Hexiang Xie, Kefan Ouyang, Food Research International Food ChemistryFood ColloidEngineeringBiotechnologyFood Engineering	2023	25
V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility Sixing Lai, Hexiang Xie, Hao Hu, International Journal of Biological Macromolecules Food ChemistryDifferent Amylose ContentsGlycobiologyMaize StarchesPolysaccharide	2024	25
Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation Kefan Ouyang, Hexiang Xie, Yufeng Wang, Food Hydrocolloids Whey Protein IsolateEngineeringBiochemistryProtein FoldingNatural Sciences	2023	23

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