Concepedia

Zhigang Xiao

ZX

Statistics

Publications

37

Citations

2K

H-Index

26

Active since

2013

Affiliations

Shenyang Normal University(Current)

Shenyang Agricultural University

Assiut University

South China University of Technology

Bohai University

Zhigang Xiao is an author at Shenyang Normal University specializing in agriculture, food science, and food chemistry.

ORCID

Publications per year

2013–2025

37

Publications

37

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Ahmed S.M. Saleh, Peng Wang, Na Wang et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 309 citations · Full text

, , +17

Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

Xinge Wang, Zhi-Gang Luo, Zhigang Xiao · Carbohydrate Polymers · 2013 · 195 citations

, , +9

Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Xiaojuan Xu, Zhi-Gang Luo, Qingyu Yang et al. · Food Chemistry · 2019 · 144 citations

, , +11

Impact of immobilization technology in industrial and pharmaceutical applications

Mohamed E. Hassan, Qingyu Yang, Zhigang Xiao et al. · 3 Biotech · 2019 · 117 citations · Full text

, , +14

Preparation, physicochemical characterization and in vitro release behavior of resveratrol-loaded oxidized gellan gum/resistant starch hydrogel beads

Peng Wang, Zhi-Gang Luo, Zhigang Xiao · Carbohydrate Polymers · 2021 · 109 citations

, , +13

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