Shuxin Ye

机构：Yunnan Agricultural University

发表论文 56 篇 · 总被引 1266 次 · h-index 18

代表论文

• Basic amino acids treatment prior to spray drying improved the functional properties and flavor attributes of soy protein isolate (2023 · LWT · 被引 19)
• Fabrication and characterization of a novel non-dairy whipping cream formed by only gliadin colloidal particles and shea butter (2025 · Food Hydrocolloids · 被引 15)
• Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems (2024 · Food Chemistry · 被引 14)
• Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds (2024 · Foods · 被引 14)
• Physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice ( Oryza sativa L.) (2023 · Food & Function · 被引 10)
• Antiproliferative and antioxidant properties of protein-free and protein-bound phenolics isolated from purple rice (Oryza sativa L.) (2024 · International Journal of Biological Macromolecules · 被引 8)