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Yixun Xia

Jiangnan University

19H-index
66Paper Count
1.1KCitation Count
Published Papers 43
Publication Date
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Baseline adjustment in emotion CATA questions: Addressing the bias of initial emotional states and emotional carryover
errFood Research International
IF8
err2026-09-21
err0
PREAI
errJiahui Song; Yixun Xia; Charles Spence; Ziyuan Wang; Limin Qu; Juan Wang; Fang Zhong
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Non-targeted flavor metabolomics reveals the regulatory mechanism of LAB-yeast mixed fermentation on the flavor profile of cheese flavoring
errFood Chemistry
IF9.8
err2026-09-01
err0
PREAI
errFang, Sicong; Song, Jiahui; Xia, Yixun; Chen, Maoshen; Zhong, Fang
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Perceptual patterns and mechanistic pathways of saltiness perception as a function of varying salt particle size
errFood Research International
IF8
err2026-09-01
err1
PREAI
errDu, Peizhen; Liu, Kai; Shen, Yimei; Li, Bing; Spence, Charles; Zhong, Fang; Xia, Yixun
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Aroma-driven salivary secretion modulates mouthfeel by restructuring the bolus in a matrix-dependent manner: evidence from dairy systems
errFood Research International
IF8
err2026-08-22
err0
PREAI
errJiaqing Sun; Jiahui Song; Yixun Xia; Fang Zhong
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An exploratory study of sweetness preference for habitual sugar and non-nutritive sweetener consumers revealed by explicit and implicit measures
errFood Quality and Safety
IF4.4
err2026-05-20
err0
errOAAI
errJiaona Jiang; Fang Zhong; Feifei Xu; Yixun Xia; Charles Spence
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The xanthan gum oriented for dysphagia management: the influence of rheological and frictional properties on swallowing characteristics
errFood Hydrocolloids
IF12.4
err2026-04-03
err0
PREAI
errJiao Wang; Chaosheng Li; Li Liu; Yixun Xia; Ling Chen; Fang Zhong
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Light-colored, easily dispersible, and emulsifying-active lignin-nanocellulose UV-resistant materials: Derived from the original composition of natural bagasse
errFood Hydrocolloids
IF12.4
err2025-12-09
err0
PREAI
errZhe Yu; Fei Liu; Yu Zhuo; Ling Chen; Maoshen Chen; Yixun Xia; Fang Zhong
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errSave
The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties
errFood Hydrocolloids
IF12.4
err2025-07-07
err0
PREAI
errJiao Wang; Fei Liu; Maoshen Chen; Ling Chen; Yixun Xia; Fang Zhong
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Unraveling the pungency of Sichuan pepper oleoresin: Effects of alkylamide concentration and composition
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errSong, Jiahui; Xia, Yixun
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errSave
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor
errFOOD CHEMISTRY
IF9.8
err2025-06-18
err0
PREAI
errFang, Sicong; Xia, Yixun; Chen, Maoshen; Zhong, Fang
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Exploring the feasibility of shortened extraction times for HS-SPME: A study with coffee samples
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-06-06
err0
PREAI
errFeng, Huaming; Song, Jiahui; Zhong, Fang; Xia, Yixun
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From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and quality
errFOOD CHEMISTRY
IF9.8
err2025-03-01
err0
PREAI
errChen, Ling; Zhao, Mengdi; Liu, Fei; Xia, Yixun; Chen, Maoshen
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errSave
An exploratory study on the development of a sensory wheel affiliated with the emotional lexicon for chrysanthemum infusion
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-02-01
err1
PREAI
errXia, Yixun; Hou, Jiaoliang; Chen, Jia; Spence, Charles; Qian, Jiayi; Zhao, Feifei; Dong, Gangqiang
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errSave
Regulating texture quality in intermediate moisture foods: A comparative study on the impact of various sugar substitutes during storage
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2025-01-01
err0
PREAI
errLi, Jianyi; Bao, Sarina; Zhong, Fang; Han, Renjiao; Wang, Caiyun; He, Jian; Xia, Yixun
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errSave
Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis
errFOOD BIOSCIENCE
IF5.9
err2024-08-01
err2
PREAI
errZhai, Wenxuan; Bao, Sarina; Han, Renjiao; Wang, Caiyun; He, Jian; Zhong, Fang; Xia, Yixun
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Synergistic effect of combining umami substances enhances perceived saltiness
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-08-01
err1
PREAI
errLi, Jingyang; Zhong, Fang; Spence, Charles; Xia, Yixun
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Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach
errFOOD CHEMISTRY
IF9.8
err2024-05-01
err3
PREAI
errXiang, Qin; Xia, Yixun; Fang, Sicong; Zhong, Fang
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errSave
Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage
errFOOD BIOSCIENCE
IF5.9
err2024-04-01
err4
PREAI
errLi, Lijun; Chen, Ling; Xia, Yixun; Goff, H. Douglas; Zhong, Fang
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Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
errFOOD BIOSCIENCE
IF5.9
err2023-06-01
err14
PREAI
errXiang, Qin; Xia, Yixun; Chen, Ling; Chen, Maoshen; Wang, Di; Zhong, Fang
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errSave
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-04-01
err2
PREAI
errBian, Jinmei; Xia, Yixun; Han, Renjiao; Wang, Caiyun; He, Jian; Zhong, Fang
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errSave

Research Directions

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Co-authors
Cooperation Journals
C
Charles Spence
H-index: 136 · Papers: 1.4K
陈玲 cover
陈玲 (Ling Chen)
H-index: 96 · Papers: 1.3K
G
Gastón Ares
H-index: 83 · Papers: 505
钟
钟芳 (Fang Zhong)
H-index: 77 · Papers: 461
S
Sara R. Jaeger
H-index: 72 · Papers: 313
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