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 · 97 citations · Full text

Agriculture, Food Science, Materials Science +17

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 · 82 citations

Agriculture, Chemical Engineering, Food Science +11

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 · 70 citations

Agriculture, Food Science, Food Engineering +15

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 · 59 citations

Agriculture, Biochemistry, Food Science +17

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

Agriculture, Food Science, Food Chemistry +11