Xianling Wei

机构：Key Laboratory of Guangdong Province, Zhongkai University of Agriculture and Engineering · ORCID：0000-0002-5731-6220

发表论文 27 篇 · 总被引 619 次 · h-index 11

代表论文

• The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel (2020 · Food Hydrocolloids · 被引 95)
• Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose (2020 · Food Hydrocolloids · 被引 85)
• Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch (2020 · Food Hydrocolloids · 被引 73)
• β-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery (2020 · Food Hydrocolloids · 被引 56)
• Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes (2020 · Food Hydrocolloids · 被引 49)
• Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes (2023 · Ultrasonics Sonochemistry · 被引 38)