Shengxiang Gong

Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin

Fan Xie, Wei Zhang, Xiaohong Lan et al. · Carbohydrate Polymers · 2018 · 169 citations

Biomanufacturing, High Hydrostatic Pressure, Mechanical Engineering +4

Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein

Shengxiang Gong, Chengyu Yang, Jianhua Zhang et al. · Food Hydrocolloids · 2020 · 140 citations

Food Chemistry, Protein Chemistry, Whey Protein +9

Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study

Fan Xie, Ming Li, Xiaohong Lan et al. · Innovative Food Science & Emerging Technologies · 2017 · 124 citations

Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization

Wei Zhang, Fan Xie, Xiaohong Lan et al. · Journal of Food Engineering · 2017 · 80 citations

Chemical Engineering, Engineering, Environmental Engineering +7

Investigating lignin from Canna edulis ker residues induced activation of α-amylase: Kinetics, interaction, and molecular docking

Fan Xie, Wei Zhang, Shengxiang Gong et al. · Food Chemistry · 2018 · 65 citations

Biosynthesis, Engineering, Biochemistry +9