Xinyi He

Identification of the genes associated with β-glucan synthesis and accumulation during grain development in barley

Lingzhen Ye, Guoping Zhang, La Geng, 2022, Food chemistry. Molecular sciences.

Contrastive analysis of lipid composition, thermal and crystallization behavior of olein/stearin fractionated by novel layer melt crystallization from palm oil.

Leping Dang, Zhanzhong Wang, Chao Lu, 2021, Journal of the science of food and agriculture.

Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures

Yuntao Liu, Cheng Li, Deng Qian, 2021, International Journal of Food Science & Technology.

Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS

Zhenyu Liao, Zhanzhong Wang, Xi-wei Yan, 2021 .

Characteristic the volatiles compounds of fractionation beef tallow by gas chromatography-ion mobility spectrometry

Jiamin Liu, Xinyi He, Hang Li, 2022, Food Science and Technology.

Study on crystallization kinetics of dry fractionation products of beef tallow

Zhanzhong Wang, Dong Li, Xiaoyan Li, 2021, International Journal of Food Engineering.

Determination of Metastable Zone Width and Nucleation Induction Period of Palm Oil and its Olein/Stearin in Melting Layer Crystallization

Leping Dang, Qing Li, Zhanzhong Wang, 2020 .

Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil

Jing Sun, Zhenyu Liao, Xinyi He, 2023, Foods.