Hexiang Xie

Publications

579

Citations

H-Index

2020

Active since

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Nanchang University

Jiangxi Academy of Sciences

University of Auckland

University of Massachusetts Amherst

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

ORCID

Top concepts

EngineeringBiotechnologyBiomolecular EngineeringBiochemistryFood ChemistryFood EngineeringHealthProtein EngineeringFood ProcessingProtein Folding

Publications per year

2020–2025

Publications

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 et al. · Food Chemistry · 2020 · 74 citations

Protein Chemistry, Functional Properties, Engineering +8

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 et al. · Food Chemistry · 2024 · 69 citations

Food Chemistry, Engineering, Biochemistry +8

Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability

Kefan Ouyang, Hexiang Xie, Yufeng Wang et al. · Food Hydrocolloids · 2022 · 61 citations

Phosphoric Acid, Structural Characteristics, Engineering +7

Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate

Hexiang Xie, Kefan Ouyang, Wenyi Shi et al. · Food Hydrocolloids · 2022 · 44 citations

Food Chemistry, Food Colloid, Rice Protein Hydrolysate +8

Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions

Wenyi Shi, Hexiang Xie, Songyu Wang et al. · Food Chemistry · 2025 · 35 citations · Full text

Rows per page

1–5 of 21