Xiaowen Pi - Concepedia

Author

Xiaowen Pi

Northeast Agricultural University ORCID

Also Known As

Xiaowen Pi

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Northeast Agricultural University University of Vermont State Key Laboratory of Food Science and Technology Nanchang University Southwest University

About

Xiaowen Pi is an author at Northeast Agricultural University specializing in biochemistry, natural sciences, and proteomics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Natural Sciences	7	7	284
2	Medicine	5	5	283
3	Engineering	4	4	172
4	Health Sciences	3	3	129
5	Allergy	2	2	225

Xiaowen Pi

Publications

729

Citations

H-Index

Page 1

	Year	Citations
Effect of processing on soybean allergens and their allergenicity Xiaowen Pi, Yuxue Sun, Guiming Fu, Trends in Food Science & Technology Environmental AllergyFood AllergyAllergyCrop ProtectionPeanut Allergy	2021	143
Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols Xiaowen Pi, Jiafei Liu, Yuxue Sun, Food Chemistry PolyphenolicsFunctional PropertiesBiochemistryNatural SciencesAlternative Protein Source	2022	109
Characterization of the improved functionality in soybean protein-proanthocyanidins conjugates prepared by the alkali treatment Xiaowen Pi, Yuxue Sun, Jiafei Liu, Food Hydrocolloids Soybean Protein-proanthocyanidins ConjugatesImproved FunctionalityBioorganic ChemistryEngineeringBiochemistry	2022	90
Research progress in peanut allergens and their allergenicity reduction Xiaowen Pi, Yin Wan, Yili Yang, Trends in Food Science & Technology Food AllergyAllergyAllergy MedicinePeanut AllergyGenetic Engineering	2019	82
Effects of fermentation with Bacillus natto on the allergenicity of peanut Xiaowen Pi, Guiming Fu, Biao Dong, LWT Food FermentationFood MicrobiologyAlternative Protein SourceMicrobiologyBacillus Natto	2021	60
Effects of thermal sterilization on the allergenicity of soybeans Xiaowen Pi, Yuxue Sun, Xin Guo, LWT Thermal SterilizationEngineeringGlycobiologyAgricultural EconomicsPeptide Science	2021	41
Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment Xiaowen Pi, Guiming Fu, Yili Yang, Food Chemistry EngineeringFood FermentationBiotechnologyBiochemical EngineeringBacillus Natto	2022	28
pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior Siyu Zhang, Junli Hao, Qinggang Xie, International Journal of Biological Macromolecules BiochemistryProtein FoldingStructural ChangesFood TechnologyFood Structure	2023	28
Effect of proanthocyanidins on protein composition, conformational structure, IgE binding capacities and functional properties in soybean protein Xiaowen Pi, Jiafei Liu, Yuxue Sun, International Journal of Biological Macromolecules Protein ChemistryProtein FunctionProtein CompositionBiochemistryProtein Folding	2022	23
Heat-induced changes in epitopes and IgE binding capacity of soybean protein isolate Xiaowen Pi, Jiafei Liu, Yuxue Sun, Food Chemistry Protein ChemistryHeat-induced ChangesBiochemistryProtein FoldingNatural Sciences	2022	21

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