Dong Xiang

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

Jiahui Zhang, Jun Cao, Zhisheng Pei et al. · Food Research International · 2019 · 260 citations

Food Chemistry, Flavoromics, Food Analysis +5

Rheological and physicochemical properties of polysaccharides extracted from stems of Dendrobium officinale

Bo Wang, Weimin Zhang, Xinpeng Bai et al. · Food Hydrocolloids · 2020 · 84 citations

Engineering, Natural Polymer, Dendrobium Officinale +7

Molecular genetic analysis of <scp>ABO</scp> blood group variations reveals 29 novel <scp>ABO</scp> subgroup alleles

Xiaohong Cai, Jin Sha, Xi Liu et al. · Transfusion · 2013 · 75 citations

Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection

Haiyan Tian, Dong Xiang, Congfa Li · International Journal of Biological Macromolecules · 2021 · 74 citations

Food Chemistry, Tea Polyphenols, Food Colloid +7

Mucoadhesive buccal film containing ornidazole and dexamethasone for oral ulcers: <i>in vitro</i> and <i>in vivo</i> studies

Chengliang Zhang, Yanan Liu, Wei Li et al. · Pharmaceutical Development and Technology · 2018 · 62 citations