Xianchao Feng - Concepedia

Author

Xianchao Feng

Also Known As

Jing Liu, X.C. Feng, Xian-Chao Feng, Xian-chao Feng, Xianchao FENG, Xianchao Feng, Xiaoqing Feng, Xiaoxiao Feng, Xitai Feng

Publications

3.2K

Citations

H-Index

Concepts

All Affiliations

Northwest A&F University Nanjing Agricultural University The University of Agriculture, Peshawar Dalian Ocean University

About

Xianchao Feng is an author at Northwest A&F University specializing in biochemistry, engineering, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	18	18	1.3K
2	Health Sciences	13	13	873
3	Medicine	12	12	590
4	Natural Sciences	5	5	268
5	Public Health	1	1	53

Xianchao Feng

Publications

Citations

H-Index

Page 1

	Year	Citations
Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model Yan Guo, Xianhao Zhang, Wenhui Hao, Carbohydrate Polymers Food ColloidEngineeringFat SubstitutesBiotechnologyProtein Engineering	2018	176
Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose Xuejiao Wang, Chaofan Guo, Wenhui Hao, International Journal of Biological Macromolecules Materials ScienceEdible FilmEdible PackagingBio-based MaterialNano-bacterial Cellulose	2018	168
Active biodegradable films based on the whole potato peel incorporated with bacterial cellulose and curcumin Yumei Xie, Xuening Niu, Jingwen Yang, International Journal of Biological Macromolecules Materials ScienceChemical EngineeringEdible FilmActive Biodegradable FilmsEngineering	2020	137
Physical properties and antioxidant capacity of chitosan/epigallocatechin-3-gallate films reinforced with nano-bacterial cellulose Xuejiao Wang, Yumei Xie, Hanjing Ge, Carbohydrate Polymers Materials ScienceChitosan/epigallocatechin-3-gallate FilmsEdible FilmEngineeringBio-based Material	2017	132
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations Shuangxi Wang, Yumeng Zhang, Lin Chen, Food Chemistry Food ChemistryBiochemistryDose-dependent EffectsDifferent Nacl ConcentrationsRosmarinic Acid	2017	123
Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate Ming Li, Rong Yang, Xianchao Feng, Food Hydrocolloids Soy Protein IsolateEngineeringPower UltrasoundHigh-intensity Ultrasonic TreatmentFood Biophysics	2022	116
Characterization of Bacterial Cellulose by <i>Gluconacetobacter hansenii</i> CGMCC 3917 Xianchao Feng, Niamat Ullah, Xuejiao Wang, Journal of Food Science	2015	104
Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl Xianchao Feng, Lin Chen, Na Lei, Journal of Agricultural and Food Chemistry Food ChemistryFood ColloidBiopolymer GelBiochemistryNatural Sciences	2017	104
Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process Yongli Lan, Jin Wu, Xuejiao Wang, Food Chemistry Food ChemistryPolyphenolicsFood FermentationHealth SciencesFood Quality	2017	91
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms Jun Qi, Wenwen Zhang, Xianchao Feng, Food Hydrocolloids Food ChemistryBiochemistryAroma CompoundsNatural SciencesMolecular Biology	2018	91

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