X. Qi

发表

Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions.

Jin-xiao Li, Hao Zhang, Xijuan Yang, 2022, Food research international.

An antimicrobial peptide screened from casein hydrolyzate by Saccharomyces cerevisiae cell membrane affinity method

X. Qi, H. Qian, Li Wang, 2015 .

Targeted separation of antibacterial peptide from protein hydrolysate of anchovy cooking wastewater by equilibrium dialysis.

Li Wang, X. Qi, H. Qian, 2015, Food chemistry.

Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta.

Li Wang, X. Qi, H. Qian, 2016, Food chemistry.

Calcium-modified granular attapulgite removed phosphorus from synthetic wastewater containing low-strength phosphorus.

X. Qi, Xiufen Li, Yueping Ren, 2022, Chemosphere.

In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flour.

Li Wang, Gangcheng Wu, X. Qi, 2019, International journal of biological macromolecules.

Extrusion followed by ultrasound as a chemical-free pretreatment method to enhance enzymatic hydrolysis of rice hull for fermentable sugars production

X. Qi, Tingting Li, H. Qian, 2020 .

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

Li Wang, X. Qi, H. Qian, 2017, Journal of texture studies.

Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles

X. Qi, H. Qian, Li Wang, 2014, Food and Bioprocess Technology.

Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity.

Ling Zhu, Gangcheng Wu, X. Qi, 2019, Food chemistry.

Research on migration path and structuring role of water in rice grain during soaking

Ling Zhu, Gangcheng Wu, X. Qi, 2019, Food Hydrocolloids.

Effects of cereal fibers on short-chain fatty acids in healthy subjects and patients: a meta-analysis of randomized clinical trials.

X. Qi, Junying Bai, Wenhui Zhang, 2021, Food & function.

Comparison of Different Soluble Dietary Fibers during the In Vitro Fermentation Process.

X. Qi, Junying Bai, Tingting Li, 2021, Journal of agricultural and food chemistry.

Antioxidant properties and radical-scavenging activity of ethanol extract of defatted peanut meal

X. Qi, H. Qian, Li Wang, 2012 .

Structural characterization and antioxidant activity of condensed tannins fractionated from sorghum grain

Gangcheng Wu, X. Qi, Hui Zhang, 2020, Journal of Cereal Science.

Isolation And Identification Of An Antioxidant Peptide Prepared From Fermented Peanut Meal Using Bacillus Subtilis Fermentation

X. Qi, H. Qian, Li Wang, 2014 .

Effects of functional β-glucan on proliferation, differentiation, metabolism and its anti-fibrosis properties in muscle cells.

Z. Rao, Meijuan Xu, Gangcheng Wu, 2018, International journal of biological macromolecules.

Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.

Li Wang, Hao Zhang, Gangcheng Wu, 2018, Food chemistry.

Virgin Grape Seed Oil Alleviates Insulin Resistance and Energy Metabolism Disorder in Mice Fed a High‐Fat Diet

Xiaojing Li, Gangcheng Wu, X. Qi, 2020 .

In Vitro and in Vivo antioxidant activity of ethyl acetate extraction of purple rice.

H. Zhang, X. Qi, H. Qian, 2016, Cellular and molecular biology.

Effects of extraction solvents on antioxidant activities and total phenolic contents of four whole grains

Hao Zhang, X. Qi, H. Qian, 2017 .

Metabolomics approach reveals discriminatory metabolites associating with the blue pigments from Vaccinium bracteatum thunb. Leaves at different growth stages

Z. Rao, Gangcheng Wu, X. Qi, 2020 .

Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal

X. Qi, H. Qian, Li Wang, 2011 .

Protective effect of ferulic acid against 2,2'-azobis(2-amidinopropane) dihydrochloride-induced oxidative stress in PC12 cells.

Li Wang, Y. Qi, H. Zhang, 2016, Cellular and molecular biology.

Antioxidant and Free Radical Scavenging Potential of Peanut Meal Hydrolysate Prepared UsingBacillus SubtilisFermentation

X. Qi, H. Qian, Li Wang, 2013 .

Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing.

Gangcheng Wu, X. Qi, H. Qian, 2018, Journal of agricultural and food chemistry.

Determination of Key Active Components in Different Edible Oils Affecting Lipid Accumulation and Reactive Oxygen Species Production in HepG2 Cells.

Li Wang, Xiaojing Li, Gangcheng Wu, 2018, Journal of agricultural and food chemistry.

Food-derived dipeptidyl peptidase IV inhibitory peptides: Production, identification, structure-activity relationship, and their potential role in glycemic regulation

Ling Zhu, Gangcheng Wu, X. Qi, 2022, Critical reviews in food science and nutrition.

Using RVA-full pattern fitting to develop rice viscosity fingerprints and improve type classification

Ling Zhu, Gangcheng Wu, X. Qi, 2018 .

Physiological functionalities and mechanisms of β-glucans

Z. Rao, Meijuan Xu, Gangcheng Wu, 2019, Trends in Food Science & Technology.

In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley.

Li Wang, X. Qi, H. Qian, 2016, Food chemistry.

Interaction between Vaccinium bracteatum Thunb. leaf pigment and rice proteins.

Li Wang, X. Qi, H. Qian, 2016, Food chemistry.

Characterization of promising natural blue pigment from Vaccinium bracteatum thunb. leaves: Insights of the stability and the inhibition of α-amylase.

Z. Rao, X. Qi, Tingting Li, 2020, Food chemistry.

Design of amino-functionalized hollow mesoporous silica cube for enzyme immobilization and its application in synthesis of phosphatidylserine.

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021, Colloids and surfaces. B, Biointerfaces.

The Influence of Water-Unextractable Arabinoxylan and Its Hydrolysates on the Aggregation and Structure of Gluten Proteins

X. Si, X. Qi, Tingting Li, 2022, Frontiers in Nutrition.

Effect of rice bran fibre on the quality of rice pasta

X. Qi, H. Qian, Li Wang, 2018 .

Ameliorative Role of Cabernet Sauvignon Seed Oil on Hyperlipidemia, Inflammation, and Oxidative Stress in Mice

Xiaojing Li, Gangcheng Wu, X. Qi, 2019, European Journal of Lipid Science and Technology.

Pathway analysis of the biodegradation of lignin by Brevibacillus thermoruber.

X. Qi, Xiufen Li, Yueping Ren, 2021, Bioresource technology.

Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis

Ling Zhu, X. Qi, H. Qian, 2017 .

Comparative investigation on metabolite changes in 'wu mi' production by Vaccinium bracteatum Thunb. leaves based on multivariate data analysis using UPLC-QToF-MS.

Z. Rao, Gangcheng Wu, X. Qi, 2019, Food chemistry.

Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles

Gangcheng Wu, X. Qi, H. Qian, 2018, Journal of Cereal Science.

Tentative characterization of precursor compounds and co-factors of pigment formation in production of 'wu mi' from Vaccinium bracteatum Thunb. Leaves.

Li Wang, X. Qi, Mingcong Fan, 2018, Food chemistry.

Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality

Gangcheng Wu, X. Qi, H. Qian, 2018, LWT.

Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch.

X. Qi, Mingcong Fan, H. Qian, 2017, Food chemistry.

Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties

X. Qi, H. Qian, Yan Li, 2022, Frontiers in Nutrition.

Stability assessment of crocetin and crocetin derivatives in Gardenia yellow pigment and Gardenia fruit pomace in presence of different cooking methods.

X. Qi, Mingcong Fan, H. Qian, 2019, Food chemistry.

Effects of Geniposide from Gardenia Fruit Pomace on Skeletal-Muscle Fibrosis.

Li Wang, Z. Rao, Meijuan Xu, 2018, Journal of agricultural and food chemistry.

Effect of selected strains on physical and organoleptic properties of breads.

Z. Rao, Meijuan Xu, Gangcheng Wu, 2019, Food chemistry.

Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making

X. Qi, H. Qian, Li Wang, 2018 .

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021 .

Anti-diabetic activity of Vaccinium bracteatum Thunb. leaves' polysaccharide in STZ-induced diabetic mice.

Maochao Xu, X. Qi, H. Qian, 2013, International journal of biological macromolecules.

Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes.

F. Kong, Ling Zhu, Gangcheng Wu, 2020, International journal of biological macromolecules.

Physicochemical properties of stable multilayer nanoemulsion prepared via the spontaneously-ordered adsorption of short and long chains.

Li Wang, Xiaojing Li, Gangcheng Wu, 2019, Food chemistry.

Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread

X. Qi, H. Qian, Li Wang, 2015, Food and Bioprocess Technology.

Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment.

X. Si, X. Qi, Tingting Li, 2020, Food chemistry.

Characteristics of low‐fat whipped cream containing protein‐based fat replacers

Ling Zhu, Gangcheng Wu, X. Qi, 2023, International Journal of Dairy Technology.

Effect of the frying process on the properties of gluten protein of you-tiao.

X. Qi, H. Qian, Yan Li, 2019, Food chemistry.

The soy protein isolate-Octacosanol-polysaccharides nanocomplex for enhanced physical stability in neutral conditions: Fabrication, characterization, thermal stability.

Gangcheng Wu, X. Qi, Hui Zhang, 2020, Food chemistry.

The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex.

Xiaojing Li, Gangcheng Wu, X. Qi, 2019, Food chemistry.

Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice

Hao Zhang, Ling Zhu, Gangcheng Wu, 2021 .

Influence of spatial structure on properties of rice kernel as compared with its flour and starch in limited water

Ling Zhu, Gangcheng Wu, X. Qi, 2019, LWT.

Purification and Identification of Antifreeze Protein From Cold-Acclimated Oat (Avena sativa L.) and the Cryoprotective Activities in Ice Cream

X. Qi, H. Qian, Li Wang, 2016, Food and Bioprocess Technology.

Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

X. Qi, H. Qian, Li Wang, 2015 .

Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.).

Li Wang, X. Qi, H. Qian, 2015, Food chemistry.

Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker

Ling Zhu, Gangcheng Wu, X. Qi, 2020 .

Effect of structure evolution of starch in rice on the textural formation of cooked rice.

Ling Zhu, Gangcheng Wu, X. Qi, 2020, Food chemistry.

Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.

Li Wang, Hao Zhang, Gangcheng Wu, 2018, Journal of the science of food and agriculture.

Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment.

X. Qi, H. Qian, Yan Li, 2019, Food chemistry.

Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking.

Ling Zhu, Gangcheng Wu, X. Qi, 2020, Food chemistry.

Effect of cooking methods on solubility and nutrition quality of brown rice powder.

Xiaojing Li, Gangcheng Wu, X. Qi, 2019, Food chemistry.

Inhibition study of red rice polyphenols on pancreatic α-amylase activity by kinetic analysis and molecular docking

X. Qi, H. Qian, Li Wang, 2017 .

Applying sensory and instrumental techniques to evaluate the texture of French Fries from fast food restaurant.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Journal of texture studies.

Source of gut microbiota determines oat β-glucan degradation and short chain fatty acid-producing pathway

X. Qi, Junying Bai, Wenhui Zhang, 2021 .

The anti-diabetic activity of oat β-d-glucan in streptozotocin-nicotinamide induced diabetic mice.

Li Wang, X. Qi, H. Qian, 2016, International journal of biological macromolecules.

Effect of phosphate salts on the gluten network structure and quality of wheat noodles.

X. Qi, Tingting Li, H. Qian, 2021, Food chemistry.

The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour.

Gangcheng Wu, X. Qi, H. Qian, 2019, Food chemistry.

Isolation, purification and identification of two antioxidant peptides from water hyacinth leaf protein hydrolysates (WHLPH)

X. Qi, H. Qian, Li Wang, 2017, European Food Research and Technology.

Rapid Screening of Novel Dipeptidyl Peptidase-4 Inhibitory Peptides from Pea (Pisum sativum L.) Protein Using Peptidomics and Molecular Docking.

Ling Zhu, Gangcheng Wu, X. Qi, 2022, Journal of agricultural and food chemistry.

Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.

Li Wang, Hao Zhang, Gangcheng Wu, 2018, Journal of agricultural and food chemistry.

Preparation of crocin nanocomplex in order to increase its physical stability

Gangcheng Wu, X. Qi, Hui Zhang, 2020 .

The effect of oat β-glucan on in vitro glucose diffusion and glucose transport in rat small intestine.

X. Qi, H. Qian, Li Wang, 2016, Journal of the science of food and agriculture.

Effects of water‐unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao

X. Qi, H. Qian, Yan Li, 2018 .

Effect of whole wheat flour on the quality of traditional Chinese Sachima.

Li Wang, X. Qi, H. Qian, 2014, Food Chemistry.

Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food research international.

Study on water absorption kinetics of black beans during soaking

X. Qi, H. Qian, Yan Li, 2020 .

Cereal-derived arabinoxylans: Structural features and structure–activity correlations

Z. Rao, X. Qi, Junying Bai, 2020 .

Enzymatic preparation of lysophosphatidylserine containing DHA from sn-glycero-3-phosphatidylserine and DHA in a solvent-free system

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021, LWT.

A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals

Ling Zhu, Gangcheng Wu, X. Qi, 2021, Critical reviews in food science and nutrition.

Identification of rice varieties and determination of their geographical origin in China using Raman spectroscopy

Ling Zhu, Gangcheng Wu, X. Qi, 2018, Journal of Cereal Science.

Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food research international.

Insight into the effect of fatty acid composition on the texture of French fries.

Xiaojing Li, Ling Zhu, Gangcheng Wu, 2021, Journal of the science of food and agriculture.

Analysis of quality and microstructure of freshly potato strips fried with different oils

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020 .

Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD.

Gangcheng Wu, X. Qi, Peiyan Li, 2019, Food research international.

A novel green synthesis approach for natural bluish-violet pigments derived from water extracts of Vaccinium bracteatum Thunb. leaves

Z. Rao, X. Qi, Tingting Li, 2019 .

The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food chemistry: X.

Preparation, statistical optimization and characterization of poly (3-hydroxybutyrate) fermented by Cupriavidus nector utilizing various hydrolysates of alligator weed (Alternanthera philoxeroides) as a sole carbon source.

X. Qi, Tingting Li, H. Qian, 2020, Biotechnology progress.

Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch.

X. Qi, Tingting Li, H. Qian, 2020, Food chemistry.

A novel immobilized enzyme enhances the conversion of phosphatidylserine in two-phase system

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2021 .

Anti-diabetic activity of cassava cross-linked octenyl succinic maltodextrin in STZ-induced diabetic mice.

Li Wang, X. Qi, H. Qian, 2014, International journal of biological macromolecules.

The Recycling Torque of a Single-Plate Helical Pile for Offshore Wind Turbines in Dense Sand

Puyang Zhang, Hongyan Ding, Lei Wang, 2019, Applied Sciences.

Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

Stuart K Johnson, Gangcheng Wu, X. Qi, 2018 .

Effect of Extrusion on the Hydrophilic Antioxidant Capacity of Four Whole Grains

Zhonghua Gu, X. Qi, H. Qian, 2014 .

Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism.

X. Qi, H. Qian, Yan Li, 2022, Food chemistry.

Effect of Wheat Bran Particle Size on the Quality of Whole Wheat Based Instant Fried Noodles

X. Qi, H. Qian, Yan Li, 2018 .

Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels.

Qingzhe Jin, Xingguo Wang, Ling Zhu, 2022, The Journal of the Science of Food and Agriculture.

The impacts and mechanisms of dietary proteins on glucose homeostasis and food intake: a pivotal role of gut hormones.

Ling Zhu, Gangcheng Wu, X. Qi, 2023, Critical reviews in food science and nutrition.

Transepithelial Transport of the Bifunctional Peptide IPYWTY Indirectly Induced Insulin Release Mediated by Active GLP-1.

Xingguo Wang, Ling Zhu, Gangcheng Wu, 2023, Journal of agricultural and food chemistry.