Baocai Xu

Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation

Jin Xu, Wenxiu Zhao, Yawei Ning et al. · Carbohydrate Polymers · 2012 · 63 citations

Food Colloid, Fatty Acids, Omega-3 Fatty Acid +5

Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage

Jieying Deng, Hui Xu, Xiaomin Li et al. · LWT · 2022 · 56 citations · Full text

Flavoromics, Volatile Flavor Compounds, Agricultural Economics +17

Effect of spring dextrin on retrogradation of wheat and corn starch gels

Jin Xu, Xuerong Fan, Yawei Ning et al. · Food Hydrocolloids · 2013 · 52 citations

Food Chemistry, Spring Dextrin, Food Engineering +4

Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon

Yang Wang, Zhaoming Wang, Qingli Han et al. · Food Research International · 2022 · 49 citations

Nutrition, Comprehensive Insights, Biochemistry +11

Comparative Study of Spring Dextrin Impact on Amylose Retrogradation

Jin Xu, Wenxiu Zhao, Yawei Ning et al. · Journal of Agricultural and Food Chemistry · 2012 · 43 citations

Biopolymer Gel, Polymer Chemistry, Engineering +12