Xin-An Zeng

South China University of Technology

Wushan

Guangzhou, AR 510640

China

  • South China University of Technology

SCHOLARLY PAPERS

13

DOWNLOADS

264

TOTAL CITATIONS

0

Scholarly Papers (13)

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1.

Physicochemical Properties, Antioxidant Activities, Volatile and Phenolic Profiles of Black Tea-Flavored Chardonnay Wine Processed by Ultrasound

Number of pages: 39 Posted: 25 Apr 2023
Zijian Liang, Pangzhen Zhang, Wen Ma, Xin-An Zeng and Zhongxiang Fang
University of Melbourne, University of Melbourne, Ningxia University, South China University of Technology and University of Melbourne - Faculty of Veterinary and Agricultural Sciences
Downloads 40 (951,941)

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Ultrasound, Black tea, Chardonnay wine, Antioxidant activity, Phenolic compounds, Volatile compounds

2.

Pulsed Electric Field Improves the Egcg Binding Ability of Pea Protein Isolate Unraveled by Multi-Spectroscopy and Computer Simulation

Number of pages: 42 Posted: 05 Feb 2023
Ze-Ling Chen, Ying Li, Jin-Hua Wang, Rui Wang, Yong-Xin Teng, Jia-Wei Lin, Xin-An Zeng, Meng Wai Woo and ZHONG HAN
South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, University of Auckland and South China University of Technology
Downloads 30 (1,046,374)

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pulsed electric field, Pea protein isolate, (-)-Epigallocatechin-gallate, molecular dynamics simulation, Molecular docking, antioxidant ability

3.

Combining Pulsed Electric Field and Cross-Linking to Enhance the Structural and Physicochemical Properties of Corn Porous Starch

Number of pages: 34 Posted: 25 Oct 2022
Xiu-Er Luo, Ying Li, Jin-Hua Wang, Huai-Nan Luo, Shi Chen, Guang-Hao Chen, Xin-An Zeng, Meng Wai Woo and ZHONG HAN
South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, University of Auckland and South China University of Technology
Downloads 29 (1,057,759)

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Corn porous starch, PEF, cross-linking, adsorption properties, Structure

4.

Phenolic Absorption and Antioxidant Activity of Tea-Macerated Wine in a Caco-2 Intestinal Cell Culture Model

Number of pages: 45 Posted: 14 Aug 2023
Zijian Liang, William Leonard, Pangzhen Zhang, Xin-An Zeng and Zhongxiang Fang
University of Melbourne, University of Melbourne, University of Melbourne, South China University of Technology and University of Melbourne - Faculty of Veterinary and Agricultural Sciences
Downloads 25 (1,105,072)

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Tea-macerated wine, Phenolic compounds, Absorption, Antioxidant activity, Cytoprotective effect, RNA-sequencing

5.

Inhibition Mechanism of Highland Barley Peptide on the Formation of Advance Glycation End Products (Ages) Precursors in the Cookie Model

Number of pages: 33 Posted: 01 Nov 2024
Su Hlaing Phyo, Mohamed Ghamry, Mohammad Shariful Siddique, Kamal Alahmad, Xin-An Zeng, ZHONG HAN and Wei Zhao
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, South China University of Technology, South China University of Technology and Jiangnan University - School of Food Science and Technology
Downloads 24 (1,117,263)

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Advanced glycation end products (AGEs), Molecular docking, α-dicarbonyl compounds, in vitro digestion and Cookie.

6.

Hydrogen-Assisted Freezing: A Novel Freezing Method to Delay the Deterioration of Frozen Dough Quality During Freezing and Freeze-Thaw Cycles

Number of pages: 45 Posted: 30 Sep 2024
Yao-Mian Chen, Xiao-Mei Wu, Xin-Xin Pang, Jun-Feng Liang, Jia-Ying Li, Lan Liao and Xin-An Zeng
Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Foshan University and South China University of Technology
Downloads 23 (1,129,783)

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hydrogen-assisted immersion freezing, frozen dough, Freezing rate, wheat protein, quality protection

7.

Development of Starch-Based Films with Enhanced Hydrophobicity and Antimicrobial Activity by Alkyl Ketene Dimers and Chitosan Incorporation for Fruit Preservation Applications

Number of pages: 38 Posted: 18 Sep 2024
Yan-yan Huang, Qing-bo Yao, Rui Wang, Lang-hong Wang, Jian Li, Boru Chen, Feng-song Liu and Xin-An Zeng
Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Jiangnan University, Guangxi University and South China University of Technology
Downloads 21 (1,154,574)

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starch, Hydrophobic modification, Alkyl ketene dimer, Mango preservation, food packaging

8.

Assessment of the Safety and Probiotic Properties of Lactiplantibacillus Plantarum Hyy-Db9 Based on Comprehensive Genomic and Phenotypic Analysis

Number of pages: 21 Posted: 04 Apr 2024
Yun-hui Lu, Wan-shi Liang, Rui Wang, Qi-chun Liang, Xin-An Zeng and Yan-yan Huang
Foshan University, Foshan University, Foshan University, Foshan University, South China University of Technology and Foshan University
Downloads 19 (1,179,174)

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Lactiplantibacillus plantarum, Whole genome, Phenotype analysis, Safety, Probiotics

9.

Interactions between Jiuzao Glutelin with Resveratrol, Quercetin, Curcumin, and Azelaic to Increase Their Physicochemical Properties and Antioxidant Activities

Number of pages: 28 Posted: 19 Nov 2023
Yunsong Jiang, Jayani Chandrapala, Mahsa Majzoobi, Charles S. Brennan, Jinyuan Sun, Xin-An Zeng and Baoguo Sun
Royal Melbourne Institute of Technolog (RMIT University), Royal Melbourne Institute of Technolog (RMIT University), Royal Melbourne Institute of Technolog (RMIT University), Royal Melbourne Institute of Technolog (RMIT University), Beijing Technology and Business University, South China University of Technology and Beijing Technology and Business University
Downloads 17 (1,203,891)

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Jiuzao glutelin, Functional components, Reinforcing effects, Stability improvement, Antioxidant ability

10.

Unveiling Innovation in Aroma Attribute Evaluation of Niulanshan Baijiu: An Advanced Exploration of Two Different Processing Methods Via Food Sensory Omics and Penalty Analysis

Number of pages: 35 Posted: 14 Jun 2023
Zhen Wang, Wenjun Hao, Jinwang Wei, Mingquan Huang, Xin-An Zeng, Ying Wang, Jihong Wu and Boru Chen
South China University of Technology, Beijing University of Agriculture, Beijing University of Agriculture, Beijing Technology and Business University, South China University of Technology, Beijing University of Agriculture, Beijing Technology and Business University and Foshan University
Downloads 16 (1,215,873)

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Light-flavor Baijiu, Niulanshan Baijiu, Sensory omics analysis, GC-O-MS, Penalty analysis

11.

Cinnamaldehyde Enhanced Starch/Chitosan Composite Films: A One-Pot Engineered Solution for Extended Fruit Shelf Life

Number of pages: 45 Posted: 02 May 2025
Qing-bo Yao, Yan Chen, Zhizhi Zhang, Wei-jian Chen, Rui Wang, Lang-hong Wang, Yan-yan Huang, Feng-song Liu and Xin-An Zeng
Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Guangxi University and South China University of Technology
Downloads 10 (1,282,209)

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Starch-based film, Chitosan, Chemical Modification, Cinnamaldehyde, Fruit preservation

12.

Impact of Co-Fermentation with Lactiplantibacillus Plantarum and Pichia Pastoris on Physicochemical Properties, Volatile Substances, and Microbial Diversity in Tea Wine

Number of pages: 29 Posted: 12 Feb 2025
Fang Huang, Yan-tong Liang, Xiao-hui Kong, Wei-jian Chen, Meng-na Li, Qing-bo Yao, Xiang-ze Jia, Xin-An Zeng and Yan-yan Huang
Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, Foshan University, South China University of Technology, South China University of Technology and Foshan University
Downloads 9 (1,291,248)

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Tea wine, Lactiplantibacillus plantarum, Pichia pastoris, microbial diversity, volatile substances

13.

Elucidation of the Molecular Mechanism for the Phenolic Acid Removing the Fishy Flavour Bound to Proteins in Sea Bass

Number of pages: 40 Posted: 12 May 2025
Huanqing Lei, Yaoxing Chen, Rui Wang, Qiaohui Zeng, Lang-hong Wang, Jian Li, Wenhao Lin, Xin-An Zeng, ZHONG HAN, Ji Ma and Ruoyong Wang
South China University of Technology, South China University of Technology, Foshan University, Foshan University, Foshan University, Foshan University, affiliation not provided to SSRN, South China University of Technology, South China University of Technology, South China University of Technology and affiliation not provided to SSRN
Downloads 1 (1,340,696)

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Fishy flavour removal, Protein-phenolic acids interaction, Protein-flavour interaction, Molecular dynamics mechanism.