Xingxing He

机构：Tianjin University of Commerce, Wuhan University, Hubei Provincial Center for Disease Control and Prevention, Zhongnan Hospital of Wuhan University · ORCID：0000-0003-0495-6897

发表论文 30 篇 · 总被引 752 次 · h-index 14

代表论文

• Sensing and intracellular imaging of Zn2+ based on affinity peptide using an aggregation induced emission fluorescence “switch-on” probe (2018 · Sensors and Actuators B Chemical · 被引 63)
• Homogenous graphene oxide-peptide nanofiber hybrid hydrogel as biomimetic polysaccharide hydrolase (2017 · Nanoscale · 被引 56)
• Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks (2023 · Food Chemistry · 被引 51)
• Biodegradable PBAT/PLA packaging maintained the quality of postharvest shiitake mushroom by modified humidity and atmosphere (2022 · Food Packaging and Shelf Life · 被引 47)
• Size-dependent toxicity of ThO2 nanoparticles to green algae Chlorella pyrenoidosa (2019 · Aquatic Toxicology · 被引 43)
• Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage (2022 · Innovative Food Science & Emerging Technologies · 被引 42)