Xin L. Qi

State Key Laboratory Of Food Science And Resources
Nanchang, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 19 publications

Effect of Ultrasonic Pretreatment and EGCG on the Structural and Functional Properties of Rice Protein Amyloid Fibrils.

Effect of Ultrasonic Pretreatment and EGCG on the Structural and Functional Properties of Rice Protein Amyloid Fibrils.

Journal: Journal of food science

Published: January 27, 2026

Different hydrocolloids affect the gel and structural properties of water chestnut starch through hydrogen bonding and electrostatic interactions.

Different hydrocolloids affect the gel and structural properties of water chestnut starch through hydrogen bonding and electrostatic interactions.

Journal: International journal of biological macromolecules

Published: November 15, 2025

Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride.

Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride.

Journal: Food chemistry: X

Published: June 11, 2025

Formation, construction, and functional properties of amyloid fibrils derived from chickpea protein isolate.

Formation, construction, and functional properties of amyloid fibrils derived from chickpea protein isolate.

Journal: Food research international (Ottawa, Ont.)

Published: April 01, 2025

Effect of three polysaccharides with different charge characteristics on the properties of highland barley starch gel.

Effect of three polysaccharides with different charge characteristics on the properties of highland barley starch gel.

Journal: International journal of biological macromolecules

Published: August 09, 2024

Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein.

Effects of enzyme hydrolysis-assisted fibrillation treatment on the solubility, emulsifying properties and antioxidant activity of rice protein.

Journal: International journal of biological macromolecules

Published: May 27, 2024

Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion.

Antioxidant amyloid fibril derived from rice protein hydrolysate as stabilizer towards preparing high-stable emulsion.

Journal: Food chemistry

Published: May 03, 2024

Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions.

Effects of Premna microphylla turcz polysaccharide on rheological, gelling, and structural properties of mung bean starch and their interactions.

Journal: Food research international (Ottawa, Ont.)

Published: April 07, 2024

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels.

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels.

Journal: Food chemistry

Published: October 23, 2023

Exopolysaccharides from Genistein-Stimulated Monascus purpureus Ameliorate Cyclophosphamide-Induced Intestinal Injury via PI3K/AKT-MAPKs/NF-κB Pathways and Regulation of Gut Microbiota.

Exopolysaccharides from Genistein-Stimulated Monascus purpureus Ameliorate Cyclophosphamide-Induced Intestinal Injury via PI3K/AKT-MAPKs/NF-κB Pathways and Regulation of Gut Microbiota.

Journal: Journal of agricultural and food chemistry

Published: August 23, 2023

Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.

Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.

Journal: Food research international (Ottawa, Ont.)

Published: July 29, 2023

Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake.

Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake.

Journal: Food chemistry

Published: July 06, 2023

Showing 1-12 of 19

Last Updated: 09/26/2026