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夏

夏书芹 (Shuqin Xia)

Jiangnan University

55H指数
169论文数
8.8K被引数
收录论文 121
发表时间
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Mechanism of airflow temperature and heating time in air fryer on the uniformity of heterocyclic amines and 4-methylimidazole distribution in chicken legs空气炸锅中气流温度和加热时间对鸡腿中杂环胺和4-甲基咪唑分布均匀性的影响机制
errFood Research International
IF8
err2026-09-27
err0
PREAI
errXiaotian Huang; Jing Li; Tao Bao; Niansi Zhao; Khizar Hayat; Shuqin Xia
err分享
err收藏
Enhancement of characteristic aroma in steam-assisted air-fried chicken drumsticks by supplementing environmental oxygen通过补充环境氧气增强蒸汽辅助空气炸鸡小腿的特征香气
errFood Research International
IF8
err2026-08-01
err0
PREAI
errDing, Kexin; Wang, Xinshuo; Hou, Yaqi; Xia, Shuqin; Wang, Xingwei; Li, Jing; Bao, Tao; Zhao, Niansi; Hayat, Khizar; Hussain, Shahzad
err分享
err收藏
Phenolic mediated browning of sushi ginger slices during storage and its inhibition by enzyme inactivation and reduced phenolic availability during mild blanching在贮藏期间酚类介导的寿司姜切片褐变及其在温和热烫过程中通过酶失活和降低酚类可及性进行抑制
errFood Bioscience
IF5.9
err2026-07-15
err0
PREAI
errJingyang Yu; Jiahui Zhou; Tong Zhou; Yishun Yao; Shuqin Xia; Heping Cui; Jianzeng Liu; Khizar Hayat; Xiaoming Zhang; Chi-Tang Ho
err分享
err收藏
Modulating the microstructure of acid-tolerant W1/O/W2 high internal phase double emulsions by OSA starch to alter sodium salt distribution and enhance saltiness perception通过OSA淀粉调控酸耐受性W1/O/W2高内相双乳液的微观结构，以改变钠盐分布并增强咸味感知
errFood Hydrocolloids
IF12.4
err2026-02-18
err0
PREAI
errXinshuo Wang; Xuejiao Wang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
err分享
err收藏
Mechanism of water regulation-flexible extrusion in promoting garlic peeling: cell wall disruption and adhesion weakening水调控-柔性挤压促进大蒜剥皮的机制：细胞壁破坏和粘附减弱
errFood Bioscience
IF5.9
err2026-01-27
err0
PREAI
errGaoqun He; Xinshuo Wang; Wenjian Yang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
err分享
err收藏
Enhancing pepper peeling efficiency and product quality based on steam explosion-induced cell wall disruption and enzymatic browning inhibition基于蒸汽爆炸诱导细胞壁破坏和酶促褐变抑制，提升胡椒剥皮效率与产品质量
errFood Bioscience
IF5.9
err2026-01-05
err0
PREAI
errJingyi Jiang; Min Zhang; Shuqin Xia; Wenjian Yang; Khizar Hayat; Shahzad Hussain; Heping Cui; Jingyang Yu
err分享
err收藏
Flavor strengthening Maillard-modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanism酶解玉米蛋白的味增强美拉ード改性肽：对排骨汤的辅助抑菌功能及其作用机制
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-12-01
err0
PREAI
errYu, Jingyang; Zhou, Ye; Yao, Yishun; Zhang, Foxin; Xia, Shuqin; Cui, Heping; Hayat, Khizar; Zhang, Xiaoming
err分享
err收藏
Oral processing and saltiness enhancement mechanism of NaCl-loaded high internal phase emulsions stabilized by OSA-GA complexesNaCl负载的高内相乳化液经OSA-GA复合物稳定后的口腔处理与咸味增强机制
errFood Hydrocolloids
IF12.4
err2025-11-26
err0
PREAI
errYaqi Hou; Min Zhang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
err分享
err收藏
Mechanism of high glycine dosage promoting degradation and oxidation of sorbitol for browning高甘氨酸剂量促进山梨醇降解和氧化以实现褐变的作用机制
errFood Research International
IF8
err2025-10-28
err0
PREAI
errXiaotian Huang; Heping Cui; Khizar Hayat; Jingyang Yu; Ahmad Mohammad Salamatullah; Shuqin Xia; Chi-Tang Ho
err分享
err收藏
Oral environment responsiveness of switchable water-in-oil high internal phase emulsions-based sodium salt carrier mediated by gelatin: Temperature sensitivity, phase inversion, and saltiness perception基于开关型水包油高内相乳液基钠盐载体的明胶介导的口腔环境响应性：温度敏感性、相 inversion 和盐味感知
errFood Research International
IF8
err2025-09-19
err0
PREAI
errXinshuo Wang; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Ahmad Mohammad Salamatullah
err分享
err收藏
Characterization of inhomogeneous Na+ distribution in myofibrillar protein-based emulsion gels during microwave heating and mechanistic insights into migration attenuation微波加热过程中肌原纤维蛋白基乳液凝胶中非均匀Na+分布的特征及其迁移衰减的机制研究
errFood Chemistry
IF9.8
err2025-09-05
err0
PREAI
errMin Zhang; Yaqi Hou; Shuqin Xia; Khizar Hayat; Heping Cui; Jingyang Yu; Shahzad Hussain
err分享
err收藏
Cinnamaldehyde-loaded Pickering emulsions and high internal phase Pickering emulsions as eggless mayonnaise substitutes: from the rheology and oral processing perspectives肉桂醛负载的Pickering乳液和高内相Pickering乳液作为无蛋蛋黄酱替代品：从流变学和口腔加工的角度
errJournal of the Science of Food and Agriculture
IF3.5
err2025-07-24
err0
PREAI
errTingting Feng; Qisheng Ding; Kexi Zhu; Yaosong Wang; Qiyan Zhao; Fangwei Yang; Xuejiao Wang; Shuqin Xia; Qingrong Huang
err分享
err收藏
Synergistic protective effects of interfacial and oil-phase antioxidants on emulsion co-encapsulated vitamin A and vitamin D by regulating antioxidant distribution, interfacial properties and oxygen diffusion界面和油相抗氧化剂通过调节抗氧化剂分布、界面性质和氧气扩散，对共包封的维生素A和维生素D的乳液产生的协同保护效应。
errFood Hydrocolloids
IF12.4
err2025-06-13
err0
PREAI
errChunli Fan; Yaqi Hou; Min Zhang; Xinshuo Wang; Shuqin Xia; Zhongxiang Fang
err分享
err收藏
Regulation mechanism of airflow velocity in air fryer on the uniformity of acrylamide formation in potato strips: Water migration and microstructure evolution空气炸锅中气流速度对丙烯酰胺形成均匀性的调节机制：水分迁移与微观结构演变
errFOOD CHEMISTRY
IF9.8
err2025-05-31
err0
PREAI
errLi, Jing; Zhang, Hao; Huang, Xiaotian; Zhang, Min; Bao, Tao; Zhao, Niansi; Xia, Shuqin; Hayat, Khizar; Hussain, Shahzad
err分享
err收藏
Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic由OSA淀粉和阿拉伯胶稳定的含氯化钠高内相Pickering乳液的特征表征及其咸味保持时间的增强
errFOOD HYDROCOLLOIDS
IF12.4
err2025-02-28
err0
PREAI
errHou, Yaqi; Zhang, Min; Xia, Shuqin; Hayat, Khizar; Cui, Heping; Yu, Jingyang
err分享
err收藏
Enhancement of Saltiness Perception in Microwave-Heated Pork Patties Induced by Sodium Inhomogeneous Distribution and Matrix Microstructural Changes
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2025-01-15
err0
PREAI
errHuang, Xinyi; Zhang, Min; Mai, Qianting; Wei, Tianyi; Xia, Shuqin; Hayat, Khizar; Cui, Heping; Yu, Jingyang
err分享
err收藏
Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine-glucose Maillard reaction system
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-12-23
err0
PREAI
errYuan, Yuxia; Hayat, Khizar; Cai, Jibao; Xu, Da; Xia, Shuqin; Cui, Heping; Yu, Jingyang
err分享
err收藏
Enhancing Gel Network Structure and Flavor of Low-Salt Surimi via Microwave Heating-Assisted L-Lysine Treatment微波加热辅助L-赖氨酸处理提高低盐鱼糜的凝胶网络结构和风味
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-12-08
err0
PREAI
errChen, Xin; Wang, Xingwei; Guo, Chaofan; Liu, Jing; Cao, Jianxin; Wang, Xuejiao; Xia, Shuqin
err分享
err收藏
Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err1
PREAI
errZhang, Min; Wei, Tianyi; Mai, Qianting; Hayat, Khizar; Hou, Yaqi; Xia, Shuqin; Cui, Heping; Yu, Jingyang
err分享
err收藏
Fabrication and characterization of long-lasting antifungal film containing cinnamaldehyde-loaded complex coacervation microcapsules based on gelatin and gum Arabic
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-11-01
err0
PREAI
errWang, Xinshuo; Liu, Bingjie; Hayat, Khizar; Xia, Shuqin; Cui, Heping; Yu, Jingyang
err分享
err收藏

研究方向

功能性食品配料与添加剂，微胶囊技术，纳米包埋技术
合作学者
合作期刊
C
Chi‐Tang Ho
H 指数: 123 · 论文数: 1.5K
张民 封面图
张民 (Min Zhang)
H 指数: 120 · 论文数: 1.8K
C
Chengmei Liu
H 指数: 83 · 论文数: 540
李
李玥 (Yue Li)
H 指数: 80 · 论文数: 1.1K
M
Mingyong Xie
H 指数: 79 · 论文数: 309
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