Qiuyu Xia

guangdong provincial engineering technology research center of seafood and guangdong provincial engineering technology research center of prefabricated seafood processing and quality control

H指数:22

被引数:1,482

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Virgin coconut oil: A comprehensive review of its health impacts and functional food applications

初榨椰子油：对其健康影响和功能性食品应用的全面综述

Food Chemistry: X

IF8.2

2026-05-200

OAAI

Emerging Technologies in Blue Foods: Production, Processing, and Omics Perspectives

蓝色食品新兴技术：生产、加工和组学视角

Foods

IF5.1

2026-04-160

OAAI

Malt endogenous amylase-hydrolyzed nanostarch for anthocyanin encapsulation by nanoprecipitation: Fabrication, characterization and evaluation

麦芽内源性淀粉酶水解纳米淀粉用于花青素纳米沉淀包封：制备、表征与评价

Food Chemistry

IF9.8

2025-12-100

PRE

Co-assembly of ι-, κ-, and λ-carrageenan with fish gelatin: Modulating physicochemical and gelling properties

ι-、κ-和λ-卡拉胶与鱼明胶的共组装：调节物理化学和凝胶特性

International Journal of Biological Macromolecules

IF8.5

2025-10-250

PRE

Innovations, Challenges, and Regulatory Pathways in Cultured Meat for a Sustainable Future

创新、挑战及可持续未来中培养肉制品的监管路径

Foods 2025, Vol. 14, Page 3183

IF5.1

2025-09-200

OAAI

Coordinated improvement of frozen shrimp surimi gel quality by soybean protein isolate and transglutaminase: The role of building a bridge

大豆分离蛋白和谷氨酰胺转氨酶协同改善冷冻虾鱼糜凝胶质量：桥梁构建的作用

Food Research International

IF8

2025-09-150

PRE

DNASE1L3-expressing dendritic cells promote CD8+ T cell function and anti-PD-(L)1 therapy efficacy by degrading neutrophil extracellular traps

DNASE1L3-expressing dendritic cells通过降解中性粒细胞胞外陷阱来促进CD8+ T细胞功能及抗PD-(L)1疗法的疗效。

Cancer Cell

IF44.5

2025-08-140

PRE

pH modulates grass carp myofibrillar protein-aldehyde interactions: Molecular mechanistic insights

pH调控草鱼肌原纤维蛋白-醛类相互作用：分子机制研究

Food Chemistry

IF9.8

2025-07-040

PRE

Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis

基于蛋白质组学分析的金枪鱼肌原纤维蛋白被丙二醛介导的氧化所抑制的分子机制

Food Chemistry: X

IF0

2025-06-300

The regulation of cassava nanostarch structure treated with malt endogenous enzymes and adsorption property for anthocyanins

木薯纳米淀粉经大麦内源酶处理后的结构调控及其对花青素的吸附性能

FOOD CHEMISTRY

IF9.8

2025-05-010

PRE

Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMR

水重分布对MP-PSs流变行为和鱼糜3D可打印性的影响：基于LF-NMR的研究

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

PRE

Phytosterol-enriched Camellia oleifera Abel seed oil obtained by subcritical butane extraction: Physicochemical properties and oxidative stability

亚临界丁烷萃取获得富含植物甾醇的油茶籽油: 理化性质和氧化稳定性

FOOD CHEMISTRY

IF9.8

2025-04-011

PRE

Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret

FOOD CHEMISTRY-X

IF8.2

2025-02-010

OAAI

Effect of enzymatically hydrolyzed acylglycerol on the complex coacervation behavior of gelatin-stabilized oil-in-water emulsions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-010

OAAI

The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments

FOOD HYDROCOLLOIDS

IF12.4

2024-09-014

PRE

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

FOOD CHEMISTRY

IF9.8

2024-08-010

PRE

Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret

FOOD CHEMISTRY

IF9.8

2024-06-015

PRE

Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins

氧化肌红蛋白: 揭示影响肌原纤维蛋白保水的因素的新观点和见解

FOOD CHEMISTRY

IF9.8

2024-05-010

PRE

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction

FOOD CHEMISTRY

IF9.8

2024-02-019

PRE

Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation

亚油酸诱导的氧化对金po的保水性的影响: 肌红蛋白和肌原纤维蛋白氧化

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-016

OAAI

Qiuyu Xia

个人简介

教育背景

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