Ying Xing

Mechanistic understanding of the improvement of the digestive retention of anthocyanins by modified pectin after high-pressure homogenization of strawberry pulp

Qiudi Ma, Kunhua Wang, Jun Wang, 2024, Innovative Food Science & Emerging Technologies.

Effects of Different Drying Methods on the Total Phenolic, Rosmarinic Acid and Essential Oil of Purple Perilla Leaves

Yutang Wang, Huaide Xu, Hongjie Lei, 2017 .

Ultrasonic treatment changes the rheological properties of strawberry pulp via alterations in particle size and the physicochemical properties of pectin

Kunhua Wang, Jun Wang, Ying Xing, 2024, Food Hydrocolloids.