Xiaohong Lan

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 · 197 citations

Food Chemistry, Xylose–soybean Peptide System, Engineering +8

Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin

Fan Xie, Wei Zhang, Xiaohong Lan et al. · Carbohydrate Polymers · 2018 · 169 citations

Biomanufacturing, High Hydrostatic Pressure, Mechanical Engineering +4

Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study

Fan Xie, Ming Li, Xiaohong Lan et al. · Innovative Food Science & Emerging Technologies · 2017 · 124 citations

Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization

Wei Zhang, Fan Xie, Xiaohong Lan et al. · Journal of Food Engineering · 2017 · 80 citations

Chemical Engineering, Engineering, Environmental Engineering +7

Investigating lignin from Canna edulis ker residues induced activation of α-amylase: Kinetics, interaction, and molecular docking

Fan Xie, Wei Zhang, Shengxiang Gong et al. · Food Chemistry · 2018 · 65 citations

Biosynthesis, Engineering, Biochemistry +9