Xiao‐Mei Sha - Concepedia

Author

Xiao‐Mei Sha

Also Known As

Sha, Xuanmeng, X.-m. Sha, Xiao-Juan Sha, Xiao-Mei Sha, Xiao-mei Sha, Xiaomei SHA, Xiaomei Sha, Xiao‐Mei Sha, Xiao–mei Sha, Xin Li

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

Jiangxi Normal University State Key Laboratory of Food Science and Technology Nanchang University Jiang Xi Institute for Drug Control Albert Einstein College of Medicine

About

Xiao‐Mei Sha is an author at Jiangxi Normal University specializing in biochemistry, medicine, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	13	13	478
2	Natural Sciences	8	8	306
3	Engineering	7	7	289
4	Health Sciences	5	5	248
5	Allergy	1	1	39

Xiao‐Mei Sha

Publications

Citations

H-Index

Page 1

	Year	Citations
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin Tao Huang, Zongcai Tu, Xin-Chen Shang-Guan, Food Chemistry Biopolymer GelStructural CharacterizationPhosphorylated Fish GelatinRheological PropertyRheology	2017	158
Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction Zongcai Tu, Tao Huang, Hui Wang, Journal of Food Science and Technology Food ChemistryBighead CarpFood BiophysicsUltrasound-assisted ExtractionUltrasound	2013	135
Jackfruit ( Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a -glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS Lu Zhang, Zongcai Tu, Xing Xie, Food Chemistry Better Source-Glucosidase InhibitorsPhytochemical ProfilePhytopharmacologyPhytochemical	2017	118
Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale Xiao‐Mei Sha, Zongcai Tu, Wei Liu, Food Hydrocolloids Food ChemistryGel StrengthBiopolymer GelBighead Carp	2013	84
Effect of extraction temperature on the gelling properties and identification of porcine gelatin Xiao‐Mei Sha, Zi‐Zi Hu, Yun‐Hua Ye, Food Hydrocolloids Biopolymer GelPorcine GelatinExtraction TemperatureGelling PropertiesFood Engineering	2019	77
Antihyperglycemic, antioxidant activities of two Acer palmatum cultivars, and identification of phenolics profile by UPLC-QTOF-MS/MS: New natural sources of functional constituents Lu Zhang, Zongcai Tu, Xing Xie, Industrial Crops and Products BiochemistryMedicineAntioxidant ActivitiesPhytochemicalFunctional Constituents	2016	74
Improved Glycation after Ultrasonic Pretreatment Revealed by High-Performance Liquid Chromatography–Linear Ion Trap/Orbitrap High-Resolution Mass Spectrometry Qiuting Zhang, Zongcai Tu, Hui Wang, Journal of Agricultural and Food Chemistry Ultrasonic PretreatmentGlycobiologyBiological Mass SpectrometryProtein PurificationAnalytical Instrumentation	2014	62
Fabrication and performance evaluation of pectin–fish gelatin–resveratrol preservative films Sheng Huang, Zongcai Tu, Xiao‐Mei Sha, Food Chemistry Food ChemistryEdible FilmEdible PackagingBiotechnologyFood Engineering	2021	60
Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel Peng Zhang, Zhong-yu Bao, Hui Wang, Food Hydrocolloids EngineeringBiochemistryUltrasonic PretreatmentNatural SciencesBiotechnology	2022	59
Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation Yuan Chen, Zongcai Tu, Hui Wang, Food Research International EngineeringGlycosylationMedicineGlycobiologyMicrofluidics	2016	58

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