Xiaoxi Wang

chinese academy of sciences

H指数:34

被引数:3,424

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Optimization of mechanical properties of laser direct energy deposition repaired Inconel 718 alloy based on adjustment of Laves phase and δ phase

基于Laves相和δ相调整优化激光直接能量沉积修复的Inconel 718合金力学性能

Materials Science and Engineering: A

IF0

2025-10-210

PRE

Fracture Behavior and Mechanisms of Wheat Kernels Under Mechanical Loading

小麦籽粒在机械载荷作用下的断裂行为与机理

Foods 2025, Vol. 14, Page 3174

IF5.1

2025-09-200

OAAI

Effect of working pressure on microstructure and properties of diamond-like carbon films

工作压力对类金刚石碳膜微观结构和性能的影响

SURFACES AND INTERFACES

IF6.3

2025-05-010

PRE

Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism

FOOD HYDROCOLLOIDS

IF12.4

2024-09-013

PRE

The role of lipids in determining the gas cell structure of gluten-free steamed oat cake

FOOD HYDROCOLLOIDS

IF12.4

2024-03-011

PRE

Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-014

PRE

Construction of hyperspectral reflectance and spectral index inversion model for the water content of Catalpa bungei leaves

MICROCHEMICAL JOURNAL

IF5.1

2024-02-016

PRE

In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects

基于不同粒度效应的玉米粉和玉米挤压面条的体外淀粉消化率

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-11-012

PRE

Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-06-0117

OAAI

Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-03-015

PRE

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-02-016

OAAI

Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-10-0119

OAAI

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

补充小麦麸膳食纤维的小麦粉产品: 目的，机制和挑战

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-05-0167

PRE

A promising strategy for mechanically modified wheat flour by milling of wheat endosperm

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-03-013

PRE

Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism

不同面筋含量和麦谷蛋白/醇溶蛋白比例对速冻馒头品质的改善及其机理

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0117

OAAI

Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0129

OAAI

Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber

含麦麸膳食纤维的面筋和面筋淀粉面团的大小应变流变学

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-10-1126

PREAI

Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough

麦麸膳食纤维对面筋和面筋-淀粉微观结构形成的影响

FOOD HYDROCOLLOIDS

IF12.4

2019-10-0185

PREAI

Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition

添加麦麸膳食纤维后面筋和面筋淀粉面团中的面筋聚集行为

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-06-0154

PREAI

The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber

FOOD & FUNCTION

IF5.4

2019-01-0153

PREAI

Xiaoxi Wang

个人简介

教育背景

工作经历

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