Xinyu Zhang

机构：Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences · ORCID：0009-0002-3478-1995

发表论文 15 篇 · 总被引 394 次 · h-index 6

代表论文

• Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications (2023 · Food Hydrocolloids · 被引 190)
• Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food (2025 · Food Chemistry X · 被引 83)
• Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins (2024 · Food Chemistry · 被引 65)
• Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein (2025 · Food Chemistry · 被引 17)
• Preparation and Regulation of Natural Amphiphilic Zein Nanoparticles by Microfluidic Technology (2024 · Foods · 被引 10)
• Soy protein isolate-acylated anthocyanins self-assembled nanoparticles enhanced bigels physicochemical properties: Effect of amphiphilic nanoparticles on the bigels system (2025 · Food Research International · 被引 9)