Xinzhe Gu

Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein

Shengxiang Gong, Chengyu Yang, Jianhua Zhang et al. · Food Hydrocolloids · 2020 · 140 citations

Food Chemistry, Protein Chemistry, Whey Protein +9

Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylation

Wei Zhang, Xinzhe Gu, Xiaohui Liu et al. · Carbohydrate Polymers · 2020 · 106 citations

Food Chemistry, Food Colloid, Chemical Engineering +8

Hyperspectral imaging detection of decayed honey peaches based on their chlorophyll content

Ye Sun, Yihang Wang, Hui Xiao et al. · Food Chemistry · 2017 · 100 citations

Engineering, Botany, Imaging Spectroscopy +11

Hyperspectral reflectance imaging combined with chemometrics and successive projections algorithm for chilling injury classification in peaches

Ye Sun, Xinzhe Gu, Ke Sun et al. · LWT · 2016 · 85 citations

Hyperspectral Reflectance Imaging, Engineering, Imaging Spectroscopy +12

Investigating lignin from Canna edulis ker residues induced activation of α-amylase: Kinetics, interaction, and molecular docking

Fan Xie, Wei Zhang, Shengxiang Gong et al. · Food Chemistry · 2018 · 65 citations

Biosynthesis, Engineering, Biochemistry +9