Xiumei Tao

机构：Jiangnan University, State Key Laboratory of Food Science and Technology

发表论文 41 篇 · 总被引 620 次 · h-index 14

代表论文

• Inhibition of starch digestion by phenolic acids with a cinnamic acid backbone: Structural requirements for the inhibition of α-amylase and α-glucosidase (2023 · Food Chemistry · 被引 69)
• Purification and characterization of aspartic protease from Aspergillus niger and its efficient hydrolysis applications in soy protein degradation (2023 · Microbial Cell Factories · 被引 35)
• Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion (2023 · Food Hydrocolloids · 被引 34)
• The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers (2023 · Foods · 被引 24)
• Thermostability modification of β-mannanase from Aspergillus niger via flexibility modification engineering (2023 · Frontiers in Microbiology · 被引 17)
• Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderly (2023 · Food Chemistry · 被引 15)