Wenshui Xia - Concepedia

Author

Wenshui Xia

Jiangnan University

Also Known As

Dongxing Yu, Wen-Shui Xia, Wen-shui Xia, Wenshui XIA, Wenshui Xia, Wen‐Shui Xia, XIA WENSHUI, Xia Wenshui, Xia, Wenshui

107

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology

About

Wenshui Xia is an author at Jiangnan University specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	15	1K
2	Health Sciences	9	9	515
3	Medicine	8	8	424
4	Natural Sciences	4	4	169
5	Anatomy	1	1	26

Wenshui Xia

Publications

Citations

H-Index

Page 1

	Year	Citations
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, Process Biochemistry Food ChemistryPapain EnzymeEngineeringBiotransformationBiochemistry	2018	250
Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials Yixin Xu, Xiaoli Liu, Qixing Jiang, Carbohydrate Polymers Materials ScienceAntimicrobial PackagingEdible FilmEngineeringEdible Packaging	2021	227
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, Food Chemistry Food ChemistryXylose–soybean Peptide SystemEngineeringBiochemistryFood Analysis	2009	197
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, Food Research International BiologyMicrobial DiversitySuan YuFood FermentationHigh Throughput	2018	154
Physical, antioxidant, and preservation properties of chitosan film doped with proanthocyanidins-loaded nanoparticles Zijuan Yu, Qinbo Jiang, Dawei Yu, Food Hydrocolloids Chemical EngineeringEdible FilmBio-based NanomaterialsProanthocyanidins-loaded NanoparticlesChemistry	2022	115
Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures Yongjin Hu, Wenshui Xia, Xiaoyong Liu Food Chemistry Mixed Starter CulturesFood FermentationBiotechnologyFood MicrobiologyAlternative Protein Source	2006	101
Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone Yanshun Xu, Wenshui Xia, Qixing Jiang Food Chemistry Food ChemistryBiochemistryNatural SciencesStructural ChangesGlycobiology	2012	84
Chemical and Physicochemical Properties of Tilapia (Oreochromis niloticus) Fish Protein Hydrolysate and Concentrate Mohamed Beva Kelfala Foh, Mohamed Tabita Kamara, Issoufou Amadou, International Journal of Biological Chemistry Food ChemistryEngineeringBiochemistryChemical CompositionAquaculture	2010	77
Chitosan/bacterial cellulose films incorporated with tea polyphenol nanoliposomes for silver carp preservation Xiaoyan Zhou, Xiaoli Liu, Wenying Liao, Carbohydrate Polymers Chitosan/bacterial Cellulose FilmsChemical EngineeringEdible FilmEngineeringSilver Carp Preservation	2022	73
The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process Lixin Fan, Dongna Ruan, Jiandong Shen, LWT Food ChemistryNutritionJuiciness LossFreeze-thaw CyclingFood Physic	2022	52

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