Wei Xu

机构：Jiangnan University, Xinyang Normal University, Harbin University, Xinyang Agriculture and Forestry University, State Key Laboratory of Food Science and Technology · ORCID：0000-0002-8696-7380

发表论文 187 篇 · 总被引 6558 次 · h-index 46

代表论文

• Fabrication and characterization of epigallocatechin gallate and β-carotene co-encapsulated Pickering double emulsions stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan (2025 · Food Research International · 被引 14)
• Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene (2025 · Foods · 被引 8)
• Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream (2025 · LWT · 被引 6)
• Stability, microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate with konjac glucomannan (2025 · International Journal of Food Science & Technology · 被引 6)
• Research progress in microbial synthesis of D-allulose using metabolically engineered microbes (2026 · Trends in Food Science & Technology · 被引 5)
• Survival Behavior of Lactobacillus plantarum Loaded in Alginate/Konjac Glucomannan Composite Beads Under Storage and Gastrointestinal Conditions (2025 · Food Science & Nutrition · 被引 5)