Yisha Xie

机构：Xihua University, Sichuan University · ORCID：0009-0003-3394-2870

发表论文 28 篇 · 总被引 989 次 · h-index 18

代表论文

• Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals (2019 · Food Chemistry · 被引 78)
• Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake (2023 · Foods · 被引 74)
• Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel (2022 · Journal of Food Engineering · 被引 64)
• The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel (2021 · Food Hydrocolloids · 被引 55)
• Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification (2023 · Ultrasonics Sonochemistry · 被引 54)
• Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment (2023 · Journal of Agricultural and Food Chemistry · 被引 49)