Xingfeng Xu

机构：Qingdao Agricultural University, Tianjin University, Qingdao Academy of Agricultural Sciences, Ministry of Education · ORCID：0000-0003-1260-7531

发表论文 69 篇 · 总被引 3568 次 · h-index 34

代表论文

• Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems (2024 · Food Hydrocolloids · 被引 60)
• Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques (2023 · Current Research in Food Science · 被引 58)
• High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application (2024 · Food Hydrocolloids · 被引 34)
• Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing (2024 · Food Chemistry · 被引 34)
• Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values (2024 · Food Hydrocolloids · 被引 30)
• Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin (2024 · International Journal of Biological Macromolecules · 被引 25)