Xing Hu

State Key Laboratory Of Food Science And Resources
Nanchang, 330047, China

Last Updated: 09/26/2026

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Found 48 publications

Comparison of the binding mechanisms and bioactivities of kaempferol and galangin targeting the TLR4 protein: Multispectral analysis and molecular simulation.

Comparison of the binding mechanisms and bioactivities of kaempferol and galangin targeting the TLR4 protein: Multispectral analysis and molecular simulation.

Journal: Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy

Published: May 18, 2026

Berberine Attenuates Glucocorticoid-Induced Bone Loss in Mice: Associated with the Gut Microbiota-Glycerophospholipid Metabolic Axis.

Berberine Attenuates Glucocorticoid-Induced Bone Loss in Mice: Associated with the Gut Microbiota-Glycerophospholipid Metabolic Axis.

Journal: Foods (Basel, Switzerland)

Published: March 05, 2026

Structural Transformation and Functional Improvement of Potato Protein-Gallic Acid Conjugates: Multispectroscopy and Molecular Dynamics Simulations.

Structural Transformation and Functional Improvement of Potato Protein-Gallic Acid Conjugates: Multispectroscopy and Molecular Dynamics Simulations.

Journal: Foods (Basel, Switzerland)

Published: December 30, 2025

SM-1-TA and SM-2-TA: Heterologous Expression, Enzymatic/Structural Characterization, and Functional Complementarity of Two Tannase Isoenzymes From Streptomyces avermitilis.

SM-1-TA and SM-2-TA: Heterologous Expression, Enzymatic/Structural Characterization, and Functional Complementarity of Two Tannase Isoenzymes From Streptomyces avermitilis.

Journal: Journal of food science

Published: November 13, 2025

Molecular basis and biocatalytic potential of a new recombinant alkali-tolerant tannase from Fusobacterium animalis F0419 for tannery effluent treatment.

Molecular basis and biocatalytic potential of a new recombinant alkali-tolerant tannase from Fusobacterium animalis F0419 for tannery effluent treatment.

Journal: Enzyme and microbial technology

Published: November 10, 2025

Stability, release behavior and bacteriostatic property of potato protein isolate-soy lecithin-based Pickering emulsions loaded with cinnamon essential oils.

Stability, release behavior and bacteriostatic property of potato protein isolate-soy lecithin-based Pickering emulsions loaded with cinnamon essential oils.

Journal: Food research international (Ottawa, Ont.)

Published: September 08, 2025

Functional modification of β-lactoglobulin-based emulsion ink enables 4D printing and dysphagia diet applications: A proof-of-concept study.

Functional modification of β-lactoglobulin-based emulsion ink enables 4D printing and dysphagia diet applications: A proof-of-concept study.

Journal: Food chemistry

Published: August 23, 2025

High internal phase Pickering emulsions stabilized by pea protein microgel particles and their application as butter substitutes in cookies making.

High internal phase Pickering emulsions stabilized by pea protein microgel particles and their application as butter substitutes in cookies making.

Journal: Food chemistry

Published: June 04, 2025

Effect of polysaccharides on the inhibition and binding ability of hesperetin-copper(II) complex on α-glucosidase.

Effect of polysaccharides on the inhibition and binding ability of hesperetin-copper(II) complex on α-glucosidase.

Journal: Colloids and surfaces. B, Biointerfaces

Published: December 26, 2024

Comparative Analysis of Temperature and Stress Simulations in Mass Concrete for Sluice Gate Structures Based on Chinese and American Standards.

Comparative Analysis of Temperature and Stress Simulations in Mass Concrete for Sluice Gate Structures Based on Chinese and American Standards.

Journal: Materials (Basel, Switzerland)

Published: December 06, 2024

Characterization of pea protein-different types of glycoside flavonoid complex interactions and functional properties.

Characterization of pea protein-different types of glycoside flavonoid complex interactions and functional properties.

Journal: Food research international (Ottawa, Ont.)

Published: October 11, 2024

A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate.

A combination of microwave treatment and covalent binding of gallic acid improves the solubility, emulsification and thermal stability of peanut protein isolate.

Journal: Food research international (Ottawa, Ont.)

Published: June 21, 2024

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Last Updated: 09/26/2026