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Comprehensive Reviews in Food Science and Food Safety|January 9, 2025
Tenderness in meat and meat alternatives: Structural and processing fundamentalsHexiang Xie, Lutz GrossmannFood Research International (Ottawa, Ont.)|December 8, 2025
Tailoring anisotropy and tenderness in high-moisture extruded plant protein structures by in-line microfoamingHexiang Xie, Carlos Woern, Keziah Lam, et al.Journal of the Science of Food and Agriculture|September 10, 2022
Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of Lactobacillus rhamnosus CICC22152 during spray/freeze-drying, storage and gastrointestinal digestionHexiang Xie, Yang Liao, Meng Wai Woo, et al.Food Research International (Ottawa, Ont.)|December 21, 2023
Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solventsWenyi Shi, Hexiang Xie, Kefan Ouyang, et al.Food Chemistry|December 10, 2020
Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysatesHexiang Xie, Jinmei Huang, Meng Wai Woo, et al.Journal of the Science of Food and Agriculture|June 10, 2024
The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β-caroteneFangjie Xiao, Liqiong Zhang, Hexiang Xie, et al.Food Chemistry|April 18, 2024
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice proteinWenyi Shi, Hexiang Xie, Kefan Ouyang, et al.Food Chemistry|August 22, 2024
Valorizing Arthrospira cell residues into polysaccharides: Characterization and application in yogurtGenyuan Li, Qing Guo, Qian Chen, et al.Food Chemistry|March 12, 2025
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsionsWeitong Shu, Wenyi Shi, Hexiang Xie, et al.International Journal of Biological Macromolecules|May 10, 2022
Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weightHexiang Xie, Kefan Ouyang, Liqiong Zhang, et al.Pageof 2