Xiangli Ding - Concepedia

Author

Xiangli Ding

Yangzhou University

Also Known As

Xiang-Li Ding, Xiangli Ding

Publications

838

Citations

H-Index

Concepts

All Affiliations

Yangzhou University Jiangnan University State Key Laboratory of Food Science and Technology State Administration of Cultural Heritage

About

Xiangli Ding is an author at Yangzhou University specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	334
2	Engineering	4	4	131
3	Biochemistry	4	4	147
4	Medicine	2	2	47
5	Natural Sciences	1	1	40

Xiangli Ding

Publications

785

Citations

H-Index

Page 1

	Year	Citations
Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles Xiangli Ding, Hui Zhang, Li Wang, Food Hydrocolloids Health SciencesBarley Antifreeze ProteinFood EngineeringGrain QualityFood Technology	2014	171
Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran Haiying Chen, Yamei Jin, Xiangli Ding, Food Hydrocolloids Food ChemistryFood ColloidHen Egg YolkCovalent AttachmentDifferent Ph	2014	56
Multi-scale structures of cassava and potato starch fractions varying in granule size Liang Zhang, Zhao Yan, Wei Hu, Carbohydrate Polymers Food ChemistryMulti-scale StructuresPotato Starch FractionsFood MicrostructureGrain Quality	2018	55
Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles Xiangli Ding, Hui Zhang, Wenhua Liu, Food and Bioprocess Technology Food ChemistryHealth SciencesBiochemistryFood AnalysisDaucus Carota	2013	53
Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles Xiangli Ding, Tingting Li, Hui Zhang, Foods	2020	52
Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic property and emulsifying property Liang Zhang, Ting Xiong, Xian-Fen Wang, International Journal of Biological Macromolecules Food ColloidChemical EngineeringEngineeringGreen ChemistryQuinoa Starches	2021	51
Assessment of impact of pulsed electric field on functional, rheological and structural properties of vital wheat gluten Chen Zhang, Ya-Hui Yang, Xudong Zhao, LWT Structural PropertiesVital Wheat GlutenPulsed Electric FieldFood EngineeringPulsed Electric Fields	2021	50
Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.) Xiangli Ding, Hui Zhang, Haiying Chen, Food Chemistry Food ChemistryEngineeringBiochemistryNatural SciencesHordeum Vulgare L	2014	40
Purification and Identification of Antifreeze Protein From Cold-Acclimated Oat (Avena sativa L.) and the Cryoprotective Activities in Ice Cream Yanjie Zhang, Hui Zhang, Xiangli Ding, Food and Bioprocess Technology Food ChemistryAntifreeze ProteinBiochemistryFood AnalysisAlternative Protein Source	2016	32
A weak post‐acidification <i>Lactobacillus helveticus</i> UV mutant with improved textural properties Chengran Guan, Xuan Chen, Ruifeng Zhao, Food Science & Nutrition	2020	31

Page 1