Xiaopei Hu

Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch

Xiaopei Hu, Bao Zhang, Zhengyu Jin et al. · Food Chemistry · 2017 · 96 citations · Full text

Retrogradation Treatments, High Hydrostatic Pressure, Food Engineering +2

Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method

Zhongyuan Liu, Dayong Zhou, Ao Li et al. · Food Chemistry · 2019 · 78 citations

Hplc-ms/ms Method, Frying Process, Heating Time

Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments

Siyu Wang, Xiaopei Hu, Zhu Wang et al. · Ultrasonics Sonochemistry · 2020 · 66 citations

Changes in Lipid Profiles of Dried Clams (<i>Mactra chinensis Philippi</i> and <i>Ruditapes philippinarum</i>) during Accelerated Storage and Prediction of Shelf Life

Hongkai Xie, Dayong Zhou, Xiaopei Hu et al. · Journal of Agricultural and Food Chemistry · 2018 · 57 citations

Lipid Analysis, Shelf Life, Food Preservation +16

Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch

Yao-Yu Xie, Xiaopei Hu, Zhengyu Jin et al. · Food Chemistry · 2014 · 55 citations

Food Chemistry, Structural Characteristics, Waxy Potato Starch +4