Hexiang Xie

机构：University of Massachusetts Amherst · ORCID：0000-0003-1269-1622

发表论文 36 篇 · 总被引 874 次 · h-index 18

代表论文

• The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein (2024 · Food Chemistry · 被引 107)
• Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates (2020 · Food Chemistry · 被引 83)
• Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability (2022 · Food Hydrocolloids · 被引 69)
• Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions (2025 · Food Chemistry · 被引 68)
• Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate (2022 · Food Hydrocolloids · 被引 49)
• Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents (2023 · Food Research International · 被引 41)