Xingchi Wang

Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract

Xingchi Wang, Huimin Yong, Li Gao et al. · Food Hydrocolloids · 2018 · 575 citations

Food Chemistry, Chemical Engineering, Edible Film +4

Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix

Huimin Yong, Xingchi Wang, Ruyu Bai et al. · Food Hydrocolloids · 2018 · 441 citations

Chemical Engineering, Edible Film, Food Packaging +5

Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film

Huimin Yong, Xingchi Wang, Xin Zhang et al. · Food Hydrocolloids · 2019 · 363 citations

Food Chemistry, Edible Film, Black Eggplant Extracts +5

Development and characterization of antioxidant active packaging and intelligent Al3+-sensing films based on carboxymethyl chitosan and quercetin

Ruyu Bai, Xin Zhang, Huimin Yong et al. · International Journal of Biological Macromolecules · 2019 · 106 citations

Antioxidant Active Packaging, Chemical Engineering, Intelligent Al3+-sensing Films +6

Preparation, characterization, digestibility and antioxidant activity of quercetin grafted Cynanchum auriculatum starch

Jun Liu, Xingchi Wang, Huimin Yong et al. · International Journal of Biological Macromolecules · 2018 · 104 citations

Food Chemistry, Antioxidant Activity, Biotechnology +5