Xixiang Shuai

Key Laboratory Of Tropical Crop Products Processing Of Ministry Of Agriculture And Rural Affairs
Zhanjiang, 524091, China

Last Updated: 09/26/2026

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Found 24 publications

Interactions mechanisms decoding of macadamia protein isolate-procyanidins dimer complexes and synergistic effect for high internal phase Pickering emulsions stabilization.

Interactions mechanisms decoding of macadamia protein isolate-procyanidins dimer complexes and synergistic effect for high internal phase Pickering emulsions stabilization.

Journal: Food chemistry

Published: February 26, 2026

Co-assembly of rice and macadamia proteins for enhanced plant protein functionality: Fabrication, properties, and mechanism.

Co-assembly of rice and macadamia proteins for enhanced plant protein functionality: Fabrication, properties, and mechanism.

Journal: Food chemistry: X

Published: January 19, 2026

Structural modification of pea protein via high-energy fluidic microfluidizer: Mechanistic insights into enhanced solubility and acid-induced gelation properties.

Structural modification of pea protein via high-energy fluidic microfluidizer: Mechanistic insights into enhanced solubility and acid-induced gelation properties.

Journal: Food research international (Ottawa, Ont.)

Published: January 10, 2026

Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water).

Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water).

Journal: Food chemistry

Published: December 08, 2025

Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia-Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment.

Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia-Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment.

Journal: Foods (Basel, Switzerland)

Published: November 17, 2025

One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer.

One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer.

Journal: Food chemistry

Published: November 12, 2025

Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery.

Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery.

Journal: Current research in food science

Published: October 23, 2025

Deep eutectic solvent-based ultrasonic-assisted extraction of polyphenols from Macadamia integrifolia green peel: COSMO-RS screening, process optimization, and its application in chitosan/polyvinyl alcohol films.

Deep eutectic solvent-based ultrasonic-assisted extraction of polyphenols from Macadamia integrifolia green peel: COSMO-RS screening, process optimization, and its application in chitosan/polyvinyl alcohol films.

Journal: Food chemistry

Published: July 28, 2025

The Application of a High-Energy Fluidic Microfluidizer System Improves the Physicochemical and Antioxidant Properties of Whole Mulberry Juice.

The Application of a High-Energy Fluidic Microfluidizer System Improves the Physicochemical and Antioxidant Properties of Whole Mulberry Juice.

Journal: Foods (Basel, Switzerland)

Published: May 28, 2025

Macadamia (Macadamia integrifolia) Oil Prevents High-Fat Diet-Induced Lipid Accumulation and Oxidative Stress by Activating the AMPK/Nrf2 Pathway.

Macadamia (Macadamia integrifolia) Oil Prevents High-Fat Diet-Induced Lipid Accumulation and Oxidative Stress by Activating the AMPK/Nrf2 Pathway.

Journal: Foods (Basel, Switzerland)

Published: September 25, 2024

Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels.

Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels.

Journal: Food research international (Ottawa, Ont.)

Published: July 14, 2024

Physicochemical Characterization and Biological Properties of Polysaccharides from Alpiniae oxyphyllae Fructus.

Physicochemical Characterization and Biological Properties of Polysaccharides from Alpiniae oxyphyllae Fructus.

Journal: Polymers

Published: May 13, 2024

Showing 1-12 of 24

Last Updated: 09/26/2026