Xianbing Xu - Concepedia

Author

Xianbing Xu

Dalian Polytechnic University ORCID

Also Known As

X.-B. Xu, Xian-Bing Xu, Xian-bing Xu, Xianbing Xu, Xian‐Bing Xu, Xian‐bing Xu, Xu, Xianbing, Xue Wang

151

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

Dalian Polytechnic University Dalian Ocean University South China University of Technology Dalian University Harbin Institute of Technology

About

Xianbing Xu is an author at Dalian Polytechnic University specializing in biochemistry, food chemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	19	23	782
2	Engineering	16	22	859
3	Health Sciences	16	21	685
4	Natural Sciences	12	14	401
5	Public Health	1	1	12

Xianbing Xu

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion Wuchao Ma, Jiamei Wang, Xianbing Xu, Food Research International EngineeringSonoelectrochemistrySonochemistryUltrasound TreatmentCod Protein	2019	196
Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity Dongmei Li, Xiaokang Na, Haitao Wang, Journal of Agricultural and Food Chemistry BiochemistryNatural SciencesBioanalysisAntioxidant ActivityBioavailability	2018	125
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound Sijie Hu, Jian-Hai Wu, Beiwei Zhu, Ultrasonics Sonochemistry	2020	109
Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin Yuying Wang, Ruitong Sun, Xianbing Xu, International Journal of Biological Macromolecules Food ChemistryFood ColloidStructural InterplaySoy ProteinBiochemistry	2021	101
Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors Haitao Wang, Yisha Xie, Shan Liu, Journal of Agricultural and Food Chemistry	2017	73
Hofmeister effect-assisted one step fabrication of fish gelatin hydrogels Hongrui Chen, Pujie Shi, Fengjiao Fan, LWT Tissue EngineeringHydrogelsBiopolymer GelEngineeringFish Gelatin Hydrogels	2019	73
Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment Jiamei Wang, Xiaokang Na, Willard Burton Navicha, LWT EngineeringUltrasound TreatmentBiotechnologyAlternative Protein SourceProtein Engineering	2020	72
Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis Meng Dong, Lei Qin, Jia Xue, Food Chemistry Shiitake MushroomsEngineeringBiochemistryMedicineFood Analysis	2018	71
Improved thermal and oxidation stabilities of pickering high internal phase emulsions stabilized using glycated pea protein isolate with glycation extent Cong Sun, Jing‐jing Fu, Zhifeng Tan, LWT Food ColloidEngineeringFood BiophysicsGlycobiologyMixed Biopolymers	2022	70
A self-sorted gel network formed by heating a mixture of soy and cod proteins Chao Wu, Xinyu Yan, Tao Wang, Food & Function	2019	63

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