Wenshui Xia

State Key Laboratory Of Food Science And Resources
Wuxi, 214122, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 39 publications

Study on the water-holding mechanism of chicken feet adding with lactic acid bacteria fermentation broth and L-arginine.

Study on the water-holding mechanism of chicken feet adding with lactic acid bacteria fermentation broth and L-arginine.

Journal: Food research international (Ottawa, Ont.)

Published: March 30, 2026

The influence of soaking pretreatment on the mouthfeel and crispiness of fried broad beans (Vicia faba L.) and its mechanism.

The influence of soaking pretreatment on the mouthfeel and crispiness of fried broad beans (Vicia faba L.) and its mechanism.

Journal: Food chemistry

Published: May 29, 2025

Corrigendum to "Effect of chitosan grafting oxidized bacterial cellulose on dispersion stability and modulability of biodegradable films" [International Journal of Biological Macromolecules volume 204, 15 April 2022, pages 510-519].

Corrigendum to "Effect of chitosan grafting oxidized bacterial cellulose on dispersion stability and modulability of biodegradable films" [International Journal of Biological Macromolecules volume 204, 15 April 2022, pages 510-519].

Journal: International journal of biological macromolecules

Published: April 19, 2024

Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics.

Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics.

Journal: Food research international (Ottawa, Ont.)

Published: March 26, 2024

Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue.

Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue.

Journal: Food chemistry

Published: June 05, 2023

Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.

Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.

Journal: Food chemistry

Published: April 14, 2022

A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages.

A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages.

Journal: Food research international (Ottawa, Ont.)

Published: March 16, 2022

A Novel Chitosanase from Penicillium oxalicum M2 for Chitooligosaccharide Production: Purification, Identification and Characterization.

A Novel Chitosanase from Penicillium oxalicum M2 for Chitooligosaccharide Production: Purification, Identification and Characterization.

Journal: Molecular biotechnology

Published: November 20, 2021

Effect of chitosan grafting oxidized bacterial cellulose on dispersion stability and modulability of biodegradable films.

Effect of chitosan grafting oxidized bacterial cellulose on dispersion stability and modulability of biodegradable films.

Journal: International journal of biological macromolecules

Published: October 31, 2021

The apoptosis of grass carp (Ctenopharyngodon idella) muscle during postmortem condition regulated by the cytokines via TOR and NF-κB signaling pathways.

The apoptosis of grass carp (Ctenopharyngodon idella) muscle during postmortem condition regulated by the cytokines via TOR and NF-κB signaling pathways.

Journal: Food chemistry

Published: April 26, 2021

Effects of citronellol grafted chitosan oligosaccharide derivatives on regulating anti-inflammatory activity.

Effects of citronellol grafted chitosan oligosaccharide derivatives on regulating anti-inflammatory activity.

Journal: Carbohydrate polymers

Published: December 28, 2020

Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials.

Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials.

Journal: Carbohydrate polymers

Published: November 18, 2020

Showing 1-12 of 39

Last Updated: 09/26/2026