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Xiaoxue Wang

University of Shanghai for Science and Technology

  • University of Shanghai for Science and Technology

SCHOLARLY PAPERS

5

DOWNLOADS

157

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Synergistic Improvement of Quinoa Protein Heat-Induced Gel Properties Treated by High-Intensity Ultrasonic Combined with Transglutaminase

Number of pages: 16 Posted: 31 May 2022
Hongwei Cao, Xiaoxue Wang, Chong Wang, Xiao Guan, Kai Huang and Yu Zhang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
Downloads 57 (1,010,164)

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high-intensity ultrasonic, transglutaminase, quinoa protein, gel properties, crosslinking, synergistic effect

2.

Effect of Storage Conditions on the Textural Properties and in Vitro Digestibility of Wheat Bread Containing Whole Quinoa Flour

Number of pages: 19 Posted: 14 Jun 2022
Hongwei Cao, Xiaoxue Wang, Xiaoxuan Wang, Xiao Guan, Yu Zhang and Kai Huang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
Downloads 49 (1,097,529)

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Quinoa bread, Starch, Retrogradation, Texture, Storage, in vitro digestion

3.

Enhancing the Texture and Modulating Digestive Behavior of Gluten-Free Quinoa Sponge Cakes Via Microwave-Assisted Alkaline Amino Acid Treatment

Number of pages: 25 Posted: 04 Sep 2024
Hongwei Cao, Xiaoxue Wang, Yu Zhang, Jun Lu and Xiao Guan
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Auckland and University of Shanghai for Science and Technology - School of Health Science and Engineering
Downloads 30 (1,332,057)

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Quinoa sponge cake, Microwave, alkaline amino acids, starch structure, digest

4.

Influence of Physicochemical Changes and Aggregation Behavior Induced by Ultrasound Irradiation on the Antioxidant Effect of Highland Barley β-Glucan

Number of pages: 28 Posted: 11 May 2023
Hongwei Cao, Xiaoxue Wang, Ranqing Li, Xiao Guan, Chunhong Zhang, Yueqin Wang, Ming Zhou, Yu Zhang, Hongdong Song and Kai Huang
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology - School of Health Science and Engineering, Naval Military Medical University, Tibet Himalayan Ecological Technology Co., Ltd., Tibet Himalayan Ecological Technology Co., Ltd., University of Shanghai for Science and Technology, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology
Downloads 20 (1,448,301)

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Highland barley, β-glucan, Ultrasound, Antioxidant, Structure, aggregation

5.

Temperature-Regulated Effect of Loaded Shellac Nanoparticles on Carboxymethyl Chitosan Composite Coating and Its Application in Chestnut Preservation

Number of pages: 19 Posted: 15 Jul 2026
Kun Li, Xiaoxue Wang, Wenwen Zhang, Jiayan Zhang, Jinju Ma, Jianfang Li and Shujie Xing
affiliation not provided to SSRN, University of Shanghai for Science and Technology, affiliation not provided to SSRN, Southwest Forestry University, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 1

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Shellac, Nanoparticles, Carboxymethyl chitosan, Temperature-Dependent Regulation, Preservation