Xinguang Qin - Concepedia

Author

Xinguang Qin

Wuhan Polytechnic University

Also Known As

Xinguang Qin

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Wuhan Polytechnic University Hainan University University of Tennessee at Knoxville Shenzhen University Institute of Food Science & Technology

About

Xinguang Qin is an author at Wuhan Polytechnic University specializing in biomolecular engineering, biochemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	14	15	638
2	Engineering	13	13	744
3	Health Sciences	7	7	359
4	Medicine	5	5	140
5	Natural Sciences	5	5	149

Xinguang Qin

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin Gang Liu, Qi Wang, Zhongze Hu, Journal of Agricultural and Food Chemistry Food ColloidPickering Emulsion DeliveryNanomedicineBiomanufacturingEngineering	2019	179
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins Gang Liu, Wanrong Li, Xinguang Qin, Food Hydrocolloids Biopolymer GelGlycated Whey ProteinsMicroemulsionAmphiphilic SystemAmphiphilic Anisotropic Nanofibrils	2019	114
Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range Xinguang Qin, Dan Yuan, Qi Wang, Journal of Agricultural and Food Chemistry Food ChemistryMaillard-reacted Whey ProteinEngineeringBiochemistryFunctional Property	2018	101
Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability Xinguang Qin, Jingyi Yu, Qi Wang, LWT Food ColloidFood PackagingEngineeringFood BiophysicsEmulsion	2021	87
Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid Gang Liu, Wanrong Li, Xinguang Qin, Food Hydrocolloids Conjugated Linolenic AcidEngineeringPolymer ScienceAqueous EthanolNanostructured Polymer	2020	81
Ultrasmall Au nanoparticles modified 2D metalloporphyrinic metal-organic framework nanosheets with high peroxidase-like activity for colorimetric detection of organophosphorus pesticides Huanyu Yang, Zhiping Sun, Xinguang Qin, Food Chemistry Chemical EngineeringEngineeringMetal NanoparticlesNanomaterialsHigh Peroxidase-like Activity	2021	76
Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions Cheng Chen, Kaiwei Shi, Xinguang Qin, LWT Food ChemistryFood ColloidBiochemistryFunctional PropertyTannic Acid	2021	73
Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application Jingyi Yu, Qi Wang, Haizhi Zhang, LWT Food ChemistryFood ColloidGlycobiologyFunctional Food ApplicationPolysaccharide	2021	62
Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr Pei Liu, Wanrong Li, Zhongze Hu, LWT PhytoalexinBiochemistryLycium Ruthenicum MurrMicrobiologyPhytochemistry	2020	59
Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions Gang Liu, Dan Yuan, Qi Wang, Journal of Agricultural and Food Chemistry Food ChemistryBiochemistryOil-water NanoemulsionMicroemulsionEgg White Proteins	2018	58

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