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 · 201 citations

Agriculture, Biochemistry, Food Science +12

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 · 175 citations

Agriculture, Food Science, Food Engineering +13

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 · 132 citations

Agriculture, Food Science, Nutrition +16

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

Agriculture, Food Science, Horticultural Sciences +13

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 · 66 citations

Life Sciences, Biochemistry, Biophysics +14