Xingran Kou

机构：Shanghai Institute of Technology, International Flavors & Fragrances (France) · ORCID：0000-0003-3829-9784

发表论文 100 篇 · 总被引 2358 次 · h-index 28

代表论文

• Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking (2025 · Food Research International · 被引 18)
• Mechanical properties of carriers based on natural polymers: Polysaccharides, proteins, and lipids as wall materials (2025 · Carbohydrate Polymers · 被引 18)
• Temperature-responsive microcapsules and their aroma applications and challenges (2025 · Journal of Colloid and Interface Science · 被引 13)
• Domain knowledge, just evaluation, and robust data standards are required to advance AI in food science (2025 · Trends in Food Science & Technology · 被引 11)
• Vanillin strengthened complex coacervation behavior between gelatin and sodium carboxymethyl cellulose endowed improved mechanical properties of microcapsules (2025 · International Journal of Biological Macromolecules · 被引 11)
• Cyclodextrins-amphiphile molecules supramolecular self-assemblies: Mechanisms, characterization, and applications in advanced functional materials (2025 · Advances in Colloid and Interface Science · 被引 7)