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Yixun Xia

Jiangnan University

19H指数
64论文数
1.1K被引数
收录论文 41
发表时间
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Baseline adjustment in emotion CATA questions: Addressing the bias of initial emotional states and emotional carryover情绪CATA问题中的基线调整：解决初始情绪状态和情绪残留的偏差
errFood Research International
IF8
err2026-09-21
err0
PREAI
errJiahui Song; Yixun Xia; Charles Spence; Ziyuan Wang; Limin Qu; Juan Wang; Fang Zhong
err分享
err收藏
Aroma-driven salivary secretion modulates mouthfeel by restructuring the bolus in a matrix-dependent manner: evidence from dairy systems香气驱动的唾液分泌通过基质依赖性方式重构食糜来调节口感：来自乳制品体系的研究证据
errFood Research International
IF8
err2026-08-22
err0
PREAI
errJiaqing Sun; Jiahui Song; Yixun Xia; Fang Zhong
err分享
err收藏
An exploratory study of sweetness preference for habitual sugar and non-nutritive sweetener consumers revealed by explicit and implicit measures对习惯性糖和营养性甜味剂消费者甜味偏好的探索性研究，通过显性及隐性指标揭示
errFood Quality and Safety
IF4.4
err2026-05-20
err0
errOAAI
errJiaona Jiang; Fang Zhong; Feifei Xu; Yixun Xia; Charles Spence
err分享
err收藏
The xanthan gum oriented for dysphagia management: the influence of rheological and frictional properties on swallowing characteristics针对吞咽障碍管理的黄原胶：流变和摩擦特性对吞咽特征的影响
errFood Hydrocolloids
IF12.4
err2026-04-03
err0
PREAI
errJiao Wang; Chaosheng Li; Li Liu; Yixun Xia; Ling Chen; Fang Zhong
err分享
err收藏
Light-colored, easily dispersible, and emulsifying-active lignin-nanocellulose UV-resistant materials: Derived from the original composition of natural bagasse浅色、易于分散且具有乳化活性的木质素-纳米纤维素UV抗性材料：源自天然蔗渣的原始组分
errFood Hydrocolloids
IF12.4
err2025-12-09
err0
PREAI
errZhe Yu; Fei Liu; Yu Zhuo; Ling Chen; Maoshen Chen; Yixun Xia; Fang Zhong
err分享
err收藏
The xanthan gum oriented for dysphagia management: the relationship between its structure and shear and extensional rheological properties针对吞咽障碍管理的黄原胶：其结构与剪切和拉伸流变性质之间的关系
errFood Hydrocolloids
IF12.4
err2025-07-07
err0
PREAI
errJiao Wang; Fei Liu; Maoshen Chen; Ling Chen; Yixun Xia; Fang Zhong
err分享
err收藏
Unraveling the pungency of Sichuan pepper oleoresin: Effects of alkylamide concentration and composition解析花椒油树脂的麻感：烷基酰胺浓度和组成的影响
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errSong, Jiahui; Xia, Yixun
err分享
err收藏
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor乙醇的可用性：酶改性奶酪风味中乙酯生物合成的一个决定性因素
errFOOD CHEMISTRY
IF9.8
err2025-06-18
err0
PREAI
errFang, Sicong; Xia, Yixun; Chen, Maoshen; Zhong, Fang
err分享
err收藏
Exploring the feasibility of shortened extraction times for HS-SPME: A study with coffee samples探索HS-SPME缩短萃取时间的可行性：一项咖啡样品的研究
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-06-06
err0
PREAI
errFeng, Huaming; Song, Jiahui; Zhong, Fang; Xia, Yixun
err分享
err收藏
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
err分享
err收藏
An exploratory study on the development of a sensory wheel affiliated with the emotional lexicon for chrysanthemum infusion关于开发与情感词汇表相关的菊花浸泡品感官轮的探索性研究
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-02-01
err1
PREAI
errXia, Yixun; Hou, Jiaoliang; Chen, Jia; Spence, Charles; Qian, Jiayi; Zhao, Feifei; Dong, Gangqiang
err分享
err收藏
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
err分享
err收藏
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
err分享
err收藏
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
err分享
err收藏
Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach使用感官和肽组学方法对奶酪风味进行酶促脱苦和肽混合物的苦味表征
errFOOD CHEMISTRY
IF9.8
err2024-05-01
err3
PREAI
errXiang, Qin; Xia, Yixun; Fang, Sicong; Zhong, Fang
err分享
err收藏
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
err分享
err收藏
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
err分享
err收藏
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels如何确定各种甜味剂的等甜浓度: 来自消费者和训练有素的小组的见解
errFOOD QUALITY AND PREFERENCE
IF4.9
err2023-04-01
err2
PREAI
errBian, Jinmei; Xia, Yixun; Han, Renjiao; Wang, Caiyun; He, Jian; Zhong, Fang
err分享
err收藏
Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err16
PREAI
errXiang, Qin; Xia, Yixun; Song, Jiahui; Saqib, Md Nazmus; Zhong, Fang
err分享
err收藏
Developing the triadic preference test: A mystery solved and a bias avoided
errFOOD QUALITY AND PREFERENCE
IF4.9
err2022-12-01
err0
PREAI
errXia, Yixun; Song, Jiahui; Qian, Jiayi; Zhong, Fang; O'Mahony, Michael
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
C
Charles Spence
H 指数: 136 · 论文数: 1.4K
陈玲 封面图
陈玲 (Ling Chen)
H 指数: 96 · 论文数: 1.3K
G
Gastón Ares
H 指数: 83 · 论文数: 505
钟
钟芳 (Fang Zhong)
H 指数: 77 · 论文数: 454
S
Sara R. Jaeger
H 指数: 72 · 论文数: 311
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