Jianteng Xu

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40

Jianteng Xu, Xiaoyu Su, Soyoung Lim et al. · Food Chemistry · 2014 · 181 citations · Full text

Food Chemistry, Botany, Biochemistry +4

Role of anthocyanin-enriched purple-fleshed sweet potato p40 in colorectal cancer prevention

Soyoung Lim, Jianteng Xu, Jae‐Yong Kim et al. · Molecular Nutrition & Food Research · 2013 · 180 citations · Full text

Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes

Xiangwei Zhu, Peipei Yuan, Ting Zhang et al. · Food Research International · 2021 · 103 citations

Food Chemistry, Storage Stability, Biomanufacturing +5

Tuning the molecular interactions between gliadin and tannic acid to prepare Pickering stabilizers with improved emulsifying properties

Xiangwei Zhu, Yutong Chen, Yuxi Hu et al. · Food Hydrocolloids · 2020 · 76 citations

Engineering, Improved Emulsifying Properties, Tannic Acid +5

Identification and quantification of anthocyanins in transgenic purple tomato

Xiaoyu Su, Jianteng Xu, Davina Rhodes et al. · Food Chemistry · 2016 · 69 citations · Full text