Shuqin Xia - Concepedia

Author

Shuqin Xia

Jiangnan University ORCID

Also Known As

S. Xia, S.Q. Xia, SHUQIN XIA, Shaogang Xia, Shaohui Xia, Shengge Xia, Shiye Xia, Shiyun Xia, Shoujun Xia, Shu-Qin Xia

166

Publications

8.7K

Citations

H-Index

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology Rutgers, The State University of New Jersey Quaid-i-Azam University King Saud University

About

Shuqin Xia is an author at Jiangnan University specializing in biomolecular engineering, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	28	38	2.9K
2	Health Sciences	28	35	3K
3	Biochemistry	28	37	3.3K
4	Medicine	15	17	1.1K
5	Natural Sciences	10	10	602

Shuqin Xia

112

Publications

8.4K

Citations

H-Index

Page 1

	Year	Citations
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose Fenglin Gu, Jin Moon Kim, Shabbar Abbas, Food Chemistry Food ChemistryFood Bioactive CompoundBiochemistryFood AnalysisAntioxidant Activity	2009	307
Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin Chen Tan, Jiehong Xie, Xiaoming Zhang, Food Hydrocolloids EngineeringPolysaccharide-based NanoparticlesBio-based NanomaterialsPolysaccharidePolymer Chemistry	2016	300
Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro Khizar Hayat, Sarfraz Hussain, Shabbar Abbas, Separation and Purification Technology PolyphenolicsCitrus Mandarin PeelsMicrowave-assisted ExtractionPhytochemistryPhytochemical	2009	277
Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids Chen Tan, Biao Feng, Xiaoming Zhang, Food Hydrocolloids Lipid PreparationBiopolymer-coated LiposomesMixed BiopolymersDrug Delivery SystemsNano-drug Delivery	2015	277
Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation Zhijian Dong, Yong Ma, Khizar Hayat, Journal of Food Engineering Food ColloidPeppermint OilMicro-encapsulationMicroemulsionFood Engineering	2011	208
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability Bertrand Muhoza, Shuqin Xia, Jibao Cai, Food Hydrocolloids Food ChemistryEngineeringBiochemistryNatural SciencesBiocatalysis	2018	206
Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system Fenglin Gu, Jin Moon Kim, Khizar Hayat, Food Chemistry Food ChemistryBiochemistryFood AnalysisBiochemical EngineeringCasein–glucose Model System	2009	200
Liposome as a Delivery System for Carotenoids: Comparative Antioxidant Activity of Carotenoids As Measured by Ferric Reducing Antioxidant Power, DPPH Assay and Lipid Peroxidation Chen Tan, Jin Xue, Shabbar Abbas, Journal of Agricultural and Food Chemistry NutritionComparative Antioxidant ActivityLipid PeroxidationOxidative StressFood Chemistry	2014	198
Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking Xiaohong Lan, Ping Liu, Shuqin Xia, Food Chemistry Food ChemistryXylose–soybean Peptide SystemEngineeringBiochemistryFood Analysis	2009	197
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation Bertrand Muhoza, Shuqin Xia, Xiaoming Zhang Food Hydrocolloids Food ChemistryFood ColloidPeppermint Oil MicroencapsulationBiopolymer GelEngineering	2019	181

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