Huihuang Xu

No. 17 Qinghua East Road
Haidian, 100083, China

Last Updated: 09/26/2026

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Found 9 publications

Partially gelatinized extruded yam starch improves wheat dough rheology and microstructure through enhanced interactions with the gluten network.

Partially gelatinized extruded yam starch improves wheat dough rheology and microstructure through enhanced interactions with the gluten network.

Journal: Food chemistry

Published: July 07, 2025

Mechanism of Textural Reorganization in Silkworm Chrysalis and Pea Protein Extrusion: Structural Evolution and Quality Characteristic.

Mechanism of Textural Reorganization in Silkworm Chrysalis and Pea Protein Extrusion: Structural Evolution and Quality Characteristic.

Journal: Foods (Basel, Switzerland)

Published: March 04, 2025

Multiscale insights into the role of water content in the extrusion-crosslinked starch.

Multiscale insights into the role of water content in the extrusion-crosslinked starch.

Journal: International journal of biological macromolecules

Published: January 11, 2025

Chrysanthemum morifolium Ramat. as a traditional tea material: Unraveling the influence of kill-green process on drying characteristics, phytochemical compounds, and volatile profile.

Chrysanthemum morifolium Ramat. as a traditional tea material: Unraveling the influence of kill-green process on drying characteristics, phytochemical compounds, and volatile profile.

Journal: Food research international (Ottawa, Ont.)

Published: July 31, 2024

Constant temperature and humidity combined with vacuum-steam pulsed steaming of Polygonatum cyrtonema rhizome: Quality attribute and browning mechanism.

Constant temperature and humidity combined with vacuum-steam pulsed steaming of Polygonatum cyrtonema rhizome: Quality attribute and browning mechanism.

Journal: Food chemistry

Published: March 08, 2024

Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites.

Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites.

Journal: Food chemistry

Published: February 01, 2024

Modulation of the properties of starch gels by a one-step extrusion modification method based on Ca2+-citric acid synergistic crosslinking.

Modulation of the properties of starch gels by a one-step extrusion modification method based on Ca2+-citric acid synergistic crosslinking.

Journal: International journal of biological macromolecules

Published: May 23, 2023

Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes.

Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes.

Journal: Ultrasonics sonochemistry

Published: May 01, 2023

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds.

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds.

Journal: Foods (Basel, Switzerland)

Published: July 11, 2022

Showing 1-9 of 9

Last Updated: 09/26/2026