Lilan Xu

机构：Chinese Academy of Medical Sciences & Peking Union Medical College, Hainan University, Jiangxi Agricultural University · ORCID：0000-0002-8744-6392

发表论文 53 篇 · 总被引 1515 次 · h-index 21

代表论文

• Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance (2024 · Food Chemistry · 被引 68)
• Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review (2024 · Food Research International · 被引 34)
• Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis (2024 · Food Chemistry X · 被引 20)
• Cold plasma – A new technology for maintaining key aroma compounds and flavor in coconut water (2024 · Innovative Food Science & Emerging Technologies · 被引 19)
• Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH (2024 · Food Hydrocolloids · 被引 17)
• Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review (2025 · Food Chemistry X · 被引 15)