Wenshui Xia

机构：Jiangnan University, State Key Laboratory of Food Science and Technology, The Synergetic Innovation Center for Advanced Materials · ORCID：0000-0002-6409-5817

发表论文 385 篇 · 总被引 12672 次 · h-index 65

代表论文

• Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions (2025 · Food Hydrocolloids · 被引 46)
• Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan (2024 · Food Hydrocolloids · 被引 38)
• Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment (2024 · Food Chemistry · 被引 38)
• Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes (2024 · International Journal of Food Science & Technology · 被引 15)
• Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics (2024 · Food Research International · 被引 15)
• Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties (2025 · Food Chemistry · 被引 12)