Changhu Xue

Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion

Songgang Xia, Yong Xue, Changhu Xue et al. · LWT · 2021 · 112 citations · Full text

Food Packaging, Engineering, Food Biophysics +21

Influence of molecular structure of astaxanthin esters on their stability and bioavailability

Lu Yang, Xing Qiao, Jiayu Gu et al. · Food Chemistry · 2020 · 90 citations

Biochemistry, Natural Product Biosynthesis, Polysaccharide +2

Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Songgang Xia, Shuo Shen, Jian Song et al. · Food Chemistry · 2022 · 75 citations

Food Chemistry, Meat Analogues, Biochemistry +13

Optimization of subcritical fluid extraction of carotenoids and chlorophyll a from <i>Laminaria japonica</i> Aresch by response surface methodology

Jie Lu, Xiaomei Feng, Yuqian Han et al. · Journal of the Science of Food and Agriculture · 2013 · 70 citations

Preparation of chitosan oligomers by immobilized papain

Hong Lin, Haiying Wang, Changhu Xue et al. · Enzyme and Microbial Technology · 2002 · 70 citations

Engineering, Biochemical Engineering, Biotechnology +2