Xu W - Search Results

1

Textural and staling characteristics of steamed bread prepared from soft flour added with inulin.

Kou X, Luo D, Zhang K, Xu W, Li X, Xu B, Li P, Han S, Liu J. Kou X, et al. Among authors: xu b, xu w. Food Chem. 2019 Dec 15;301:125272. doi: 10.1016/j.foodchem.2019.125272. Epub 2019 Jul 27. Food Chem. 2019. PMID: 31377629

2

A simple and feasible approach to purify konjac glucomannan from konjac flour--temperature effect.

Xu W, Wang S, Ye T, Jin W, Liu J, Lei J, Li B, Wang C. Xu W, et al. Food Chem. 2014 Sep 1;158:171-6. doi: 10.1016/j.foodchem.2014.02.093. Epub 2014 Mar 1. Food Chem. 2014. PMID: 24731328

3

Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging.

Li Z, Zheng S, Sun H, Xi R, Sun Y, Luo D, Xu W, Jin W, Shah BR. Li Z, et al. Among authors: xu w. J Food Sci Technol. 2022 Feb;59(2):562-571. doi: 10.1007/s13197-021-05041-4. Epub 2021 Feb 26. J Food Sci Technol. 2022. PMID: 35185176 Free PMC article.

4

Antimicrobial behavior and mechanism of clove oil nanoemulsion.

Sun H, Luo D, Zheng S, Li Z, Xu W. Sun H, et al. Among authors: xu w. J Food Sci Technol. 2022 May;59(5):1939-1947. doi: 10.1007/s13197-021-05208-z. Epub 2021 Jul 11. J Food Sci Technol. 2022. PMID: 35531406 Free PMC article.

5

Catalytic and anti-bacterial properties of biosynthesized silver nanoparticles using native inulin.

Xu W, Huang K, Jin W, Luo D, Liu H, Li Y, Liu X. Xu W, et al. RSC Adv. 2018 Aug 14;8(50):28746-28752. doi: 10.1039/c8ra03386b. eCollection 2018 Aug 7. RSC Adv. 2018. PMID: 35548390 Free PMC article.

6

Characterization and antibacterial behavior of an edible konjac glucomannan/soluble black tea powder hybrid film with ultraviolet absorption.

Xu W, Jia Y, Wei J, Ning Y, Sun H, Jiang L, Chai L, Luo D, Cao S, Shah BR. Xu W, et al. RSC Adv. 2022 Nov 9;12(49):32061-32069. doi: 10.1039/d2ra05030g. eCollection 2022 Nov 3. RSC Adv. 2022. PMID: 36415559 Free PMC article.

7

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.

Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C. Xiong T, et al. Among authors: xu w. Foods. 2022 Nov 22;11(23):3757. doi: 10.3390/foods11233757. Foods. 2022. PMID: 36496565 Free PMC article.

8

Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion.

Xu W, Sun H, Jia Y, Jia Y, Ning Y, Wang Y, Jiang L, Luo D, Shah BR. Xu W, et al. Carbohydr Polym. 2023 Apr 1;305:120507. doi: 10.1016/j.carbpol.2022.120507. Epub 2022 Dec 28. Carbohydr Polym. 2023. PMID: 36737181

9

Reversibility of freeze-thaw/re-emulsification on Pickering emulsion stabilized with gliadin/sodium caseinate nanoparticles and konjac glucomannan.

Xu W, Ning Y, Sun Y, Sun H, Jia Y, Chai L, Luo D, Shah BR. Xu W, et al. Int J Biol Macromol. 2023 Apr 1;233:123653. doi: 10.1016/j.ijbiomac.2023.123653. Epub 2023 Feb 11. Int J Biol Macromol. 2023. PMID: 36780967

10

Insight into the interaction between tannin acid and bovine serum albumin from a spectroscopic and molecular docking perspective.

Xu W, Ning Y, Cao S, Wu G, Sun H, Chai L, Wu S, Li J, Luo D. Xu W, et al. RSC Adv. 2023 Apr 4;13(16):10592-10599. doi: 10.1039/d3ra00375b. eCollection 2023 Apr 3. RSC Adv. 2023. PMID: 37025671 Free PMC article.

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