Xinhua Xie

Thermal inactivation kinetics of Salmonella spp. in ground pork supplemented with cinnamaldehyde

Biao Suo, Yuexia Wang, Yangliu Lu, 2017 .

Understanding how the cooking methods affected structures and digestibility of native and heat-moisture treated rice starches

Hongwei Wang, Hua Zhang, Yue Shen, 2020 .

Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough

Hongwei Wang, Yanyan Zhang, Hua Zhang, 2021 .

Effects of Polydextrose on Rheological and Fermentation Properties of Frozen Dough and Quality of Chinese Steamed Bread

Lilin Cheng, Xinhua Xie, Hongshuai Zhu, 2022, Starch - Stärke.

Effect of poly-γ-glutamic acid on hydration and structure of wheat gluten.

Xinjun Xu, Yue Shen, U. Aziz, 2020, Journal of food science.

Effect of bacterial cellulose on freeze-thaw stability of rice starch gels

Yue Shen, Xinhua Xie, Chao Xu, 2017 .

Effect of γ-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion.

Qingshan Shi, Lilin Cheng, Xinhua Xie, 2023, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.