Xianhui Chang

机构：Wuhan Polytechnic University, Wuhan Donghu University, Institute of Food Science & Technology, Ministry of Agriculture · ORCID：0000-0003-2154-2530

发表论文 46 篇 · 总被引 693 次 · h-index 14

代表论文

• Characterization of the volatile flavor profiles of black garlic using nanomaterial-based colorimetric sensor array, HS-SPME-GC/MS coupled with chemometrics strategies (2024 · Food Chemistry · 被引 24)
• Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles (2024 · Trends in Food Science & Technology · 被引 24)
• Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics (2025 · Food Bioscience · 被引 15)
• Examination of the Bioavailability and Bioconversion of Wheat Bran-Bound Ferulic Acid: Insights into Gastrointestinal Processing and Colonic Metabolites (2025 · Journal of Agricultural and Food Chemistry · 被引 11)
• Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions (2025 · Ultrasonics Sonochemistry · 被引 10)
• Free-radical-induced grafting of rice starch with gallic acid and evaluation of the reaction products' ability to stabilize Pickering emulsions (2024 · International Journal of Biological Macromolecules · 被引 8)