Xiaojuan Wu - Concepedia

Author

Xiaojuan Wu

Central South University of Forestry and Technology ORCID

Also Known As

X. Wu, Xiao-Juan Wu, Xiaojuan Wu, Xiao‐Juan Wu

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Central South University of Forestry and Technology Central South University Hunan Rice Research Institute

About

Xiaojuan Wu is an author at Central South University of Forestry and Technology specializing in food chemistry, biochemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	239
2	Health Sciences	7	7	237
3	Medicine	6	6	302
4	Natural Sciences	4	4	160
5	Public Health	1	1	31

Xiaojuan Wu

Publications

Citations

H-Index

Page 1

	Year	Citations
Structural modification of soy protein by the lipid peroxidation product acrolein Wei Wu, Xiaojuan Wu, Yufei Hua LWT Food ChemistryBiochemistrySoy ProteinLipid PeroxidationMolecular Biology	2009	116
Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein Xiaojuan Wu, Fang Li, Wei Wu LWT Food ChemistryStructural CharacteristicsBiochemistryRice Bran ProteinNatural Sciences	2019	105
Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin Wei Wu, Fang Li, Xiaojuan Wu Food Hydrocolloids Food ChemistryRice Bran RancidityGrain QualityInterfacial PropertiesGrain Storage	2020	81
Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein Helin Li, Fang Li, Xiaojuan Wu, Food Hydrocolloids Food ChemistryFood ColloidInterface ProteinBiochemistryRice Bran Protein	2021	79
Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein Fang Li, Xiaojuan Wu, Wei Wu Journal of Cereal Science Food ChemistryBiochemistryRice Bran ProteinBiotechnologyOxidative Modification	2020	66
Effects of malondialdehyde‐induced protein oxidation on the structural characteristics of rice protein Fang Li, Xiaojuan Wu, Wei Wu International Journal of Food Science & Technology Agricultural ChemistryStructural CharacteristicsMda ConcentrationMalondialdehyde‐induced Protein OxidationBiochemistry	2019	41
Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin Fang Li, Xiaojuan Wu, Wei Wu LWT Food ChemistryBiochemistryRice Bran GlutelinGlycobiologyAlternative Protein Source	2021	41
Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein Helin Li, Yongjian Cai, Fang Li, Food Hydrocolloids Food ColloidEngineeringBiochemistryRice Bran ProteinProtein Folding	2022	41
Effects of oxidative modification by 13-hydroperoxyoctadecadienoic acid on the structure and functional properties of rice protein Xiaojuan Wu, Fang Li, Wei Wu Food Research International Functional PropertiesBiochemistryOxidative ModificationPlant BiochemistryAlternative Protein Source	2020	37
Global Methylomic and Transcriptomic Analyses Reveal the Broad Participation of DNA Methylation in Daily Gene Expression Regulation of Populus trichocarpa Lixiong Liang, Yingying Chang, Junqian Lu, Frontiers in Plant Science	2019	36

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