Yong Xie

Characterization of Pickering emulsions stabilized by OSA-modified sweet potato residue cellulose: Effect of degree of substitute and concentration

Yong Xie, Haibo Liu, Li Yao et al. · Food Hydrocolloids · 2020 · 56 citations

Food Chemistry, Food Colloid, Chemical Engineering +5

Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch

Yong Xie, Miao Zhu, Haibo Liu et al. · Food Chemistry · 2021 · 51 citations

Food Chemistry, Hulless Barley Starch, In Vitro Fermentation +8

Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves

Feng Zhao, Wenxi Wu, Chi Chiu Wang et al. · Food Chemistry · 2022 · 28 citations

Biosynthesis, Food Fermentation, Biochemistry +5

In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and β-Glucan

Yong Xie, Ting Gong, Haibo Liu et al. · Journal of Agricultural and Food Chemistry · 2022 · 19 citations

Effect of various thermal processing on the structural and in vitro prebiotic characteristics of β-glucan from Hulless Barley

Yong Xie, Qingqing Liu, Haibo Liu et al. · Food Hydrocolloids · 2023 · 15 citations

Food Chemistry, Vitro Prebiotic Characteristics, Engineering +10