Xiaoxi Wang - Concepedia

Author

Xiaoxi Wang

Also Known As

WANG Xiaoxi, Wang Xiaoxi, Wang, Xiaoxi, Xiao-Xi Wang, Xiao-xi WANG, Xiao-xi Wang, Xiaoxi WANG, Xiaoxi Wang, Xiao‐Xi Wang

136

Publications

3.4K

Citations

H-Index

Concepts

All Affiliations

Henan University of Technology University of Washington

About

Xiaoxi Wang is an author at Henan University of Technology specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	23	865
2	Engineering	17	22	944
3	Medicine	8	8	376
4	Public Health	4	4	332
5	Natural Sciences	2	2	103

Xiaoxi Wang

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Modification and Application of Dietary Fiber in Foods Yue-yue Yang, Sen Ma, Xiaoxi Wang, Journal of Chemistry Food ChemistryDietary FiberNutritionImportant RolePublic Health	2017	160
A method for solvent-free fabrication of porous polymer using solid-state foaming and ultrasound for tissue engineering applications Xiaoxi Wang, Wei Li, Vipin Kumar Biomaterials Tissue EngineeringMaterials ScienceSolvent-free FabricationEngineeringPolymer Technology	2005	154
Effects of different milling processes on whole wheat flour quality and performance in steamed bread making Lin Liu, Limin Li, Chunming Hao, LWT EngineeringAgricultural EconomicsGrain ScienceFood EngineeringGrain Quality	2014	126
Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread Sen Ma, Li Li, Xiaoxi Wang, Food Chemistry Wheat FlourFood EngineeringGrain QualityFrozen DoughGrain Storage	2016	123
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges Sen Ma, Zhen Wang, Hua‐Min Liu, Trends in Food Science & Technology Food ChemistryDietary FiberGluten-free NutritionNutritionWheat Flour Products	2022	118
Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough Wen Jia Han, Sen Ma, Li Li, Food Hydrocolloids Food ChemistryGluten-free NutritionGluten-starch Microstructure FormationFood StructureFood Microstructure	2018	116
Extraction, characterization and spontaneous emulsifying properties of pectin from sugar beet pulp Sen Ma, Shujuan Yu, Xueling Zheng, Carbohydrate Polymers Food ChemistryBiomanufacturingEngineeringBiochemical EngineeringBiotechnology	2013	104
Study on the effect of wheat bran dietary fiber on the rheological properties of dough Ning Liu, Sen Ma, Li Li, Grain & Oil Science and Technology	2019	96
Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage Xiaoxi Wang, Yangyang Xie, Xingmin Li, Meat Science Partial ReplacementCamellia Oil GelMeat QualityFood QualityCertain Quality Characteristics	2018	82
The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber Sen Ma, Wen Jia Han, Li Li, Food & Function Food AnalysisGlycobiologyDietary FibreGrain QualityGluten Protein	2018	70

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