Jun‐Jie Xing

机构：Beijing Technology and Business University, State Key Laboratory of Food Science and Technology · ORCID：0000-0001-8286-5873

发表论文 56 篇 · 总被引 1617 次 · h-index 24

代表论文

• Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS) (2022 · Food Hydrocolloids · 被引 90)
• Effect of freeze-thaw cycles on the physicochemical properties and frying performance of frozen Youtiao dough (2022 · Food Chemistry · 被引 67)
• Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles (2023 · Food Hydrocolloids · 被引 61)
• Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes (2022 · Food Chemistry · 被引 53)
• Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread (2021 · Food Hydrocolloids · 被引 49)
• Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles (2021 · Journal of Cereal Science · 被引 44)