Wenshui Xia

Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme

Anwar Noman, Yanshun Xu, Wedad Q. AL‐Bukhaiti et al. · Process Biochemistry · 2018 · 258 citations

Life Sciences, Biochemistry, Food Science +16

Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials

Yixin Xu, Xiaoli Liu, Qixing Jiang et al. · Carbohydrate Polymers · 2021 · 241 citations

Natural Sciences, Materials Engineering, Materials Science +16

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Xiaohong Lan, Ping Liu, Shuqin Xia et al. · Food Chemistry · 2009 · 201 citations

Agriculture, Biochemistry, Food Science +12

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

Jinhong Zang, Yanshun Xu, Wenshui Xia et al. · Food Research International · 2018 · 163 citations

Life Sciences, Food Science, Microbiology +17

Physical, antioxidant, and preservation properties of chitosan film doped with proanthocyanidins-loaded nanoparticles

Zijuan Yu, Qinbo Jiang, Dawei Yu et al. · Food Hydrocolloids · 2022 · 129 citations

Natural Sciences, Food Science, Materials Science +15