Delang Xie

机构：Ningxia University · ORCID：0009-0000-7915-1490

发表论文 10 篇 · 总被引 180 次 · h-index 5

代表论文

• Effects of umami substances as taste enhancers on salt reduction in meat products: A review (2024 · Food Research International · 被引 66)
• Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation (2024 · Comprehensive Reviews in Food Science and Food Safety · 被引 56)
• Identification and detection of frozen-thawed muscle foods based on spectroscopy and machine learning: A review (2024 · Trends in Food Science & Technology · 被引 22)
• Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review (2024 · Critical Reviews in Food Science and Nutrition · 被引 13)
• Plant-based source, preparation, application, and prospect of carbon dots in multifunctional food packaging: A comprehensive review of recent advances (2025 · Trends in Food Science & Technology · 被引 9)
• Preparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties (2025 · International Journal of Biological Macromolecules · 被引 5)