Xiaoyun Xu - Concepedia

Author

Xiaoyun Xu

Huazhong Agricultural University

Also Known As

X. Xu, Xiao-Yun Xu, Xiaoyun Xu, Xiao‐Yun Xu

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Huazhong Agricultural University Alexandria University Center for Physical Sciences and Technology Ain Shams University

About

Xiaoyun Xu is an author at Huazhong Agricultural University specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	12	2K
2	Health Sciences	10	10	1.1K
3	Medicine	1	1	45
4	Natural Sciences	1	1	16
5	Public Health	1	1	18

Xiaoyun Xu

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions Hao Hu, Jiahui Wu, Eunice C.Y. Li‐Chan, Food Hydrocolloids Soy Protein IsolateEngineeringPower UltrasoundFood BiophysicsAlternative Protein Source	2012	786
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions Ahmed Taha, Eman Ahmed, Amr Ismaiel, Trends in Food Science & Technology Food ChemistryFood ColloidBiomanufacturingEngineeringSonoelectrochemistry	2020	364
Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments Hao Hu, Xin Fan, Zhi Zhou, Ultrasonics Sonochemistry EngineeringAcid-induced Gelation BehaviorSoybean Protein IsolateBiotechnologyAlternative Protein Source	2012	272
Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions Mohammed Mansour, Mahmoud Salah, Xiaoyun Xu Ultrasonics Sonochemistry Food ChemistrySoy Protein IsolateEngineeringGastrointestinal ConditionsBiotechnology	2019	161
Synthesis and properties of carboxymethyl kudzu root starch Lufeng Wang, Siyi Pan, Hao Hu, Carbohydrate Polymers Food ChemistryPolysaccharide	2009	129
Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification Ahmed Taha, Eman Ahmed, Xiaoyun Xu, Ultrasonics Sonochemistry Food ColloidUltrasound EmulsificationDifferent Ionic StrengthsEngineeringSonoelectrochemistry	2019	127
Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods Ting Zheng, Xiaohui Li, Ahmed Taha, Food Hydrocolloids EngineeringSonoelectrochemistrySonochemistryBiotechnologyHigh Intensity Ultrasound	2019	119
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein Mengjie Geng, Zhongkun Wang, Lang Qin, Food Hydrocolloids Food ChemistryFood ColloidCoagulant TypesSoy ProteinFunctional Property	2021	81
Nanoencapsulation of anthocyanins-loaded β-lactoglobulin nanoparticles: Characterization, stability, and bioavailability in vitro Mahmoud Salah, Mohammed Mansour, Daniel Zogona, Food Research International NanomedicineEngineeringMicro-encapsulationNano-drug DeliveryAnthocyanins-loaded β-Lactoglobulin Nanoparticles	2020	72
Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species Lijuan Zhu, Wanfeng Hu, Ayesha Murtaza, Food Chemistry X	2022	47

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