| Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross … X Lan, P Liu, S Xia, C Jia, D Mukunzi, X Zhang, W Xia, H Tian, Z Xiao Food Chemistry 120 (4), 967-972, 2010 | 244 | 2010 |
| Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin F Xie, W Zhang, X Lan, S Gong, J Wu, Z Wang Carbohydrate Polymers 196, 474-482, 2018 | 131 | 2018 |
| Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study F Xie, M Li, X Lan, W Zhang, S Gong, J Wu, Z Wang Innovative Food Science & Emerging Technologies 42, 157-164, 2017 | 102 | 2017 |
| Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization W Zhang, F Xie, X Lan, S Gong, Z Wang Journal of Food Engineering 216, 90-97, 2018 | 57 | 2018 |
| Ultrastructure of underutilized tuber starches and its relation to physicochemical properties X Lan, Y Li, S Xie, Z Wang Food Chemistry 188, 632-640, 2015 | 53 | 2015 |
| Thermal and enzymatic degradation induced ultrastructure changes in canna starch: Further insights into short-range and long-range structural orders X Lan, S Xie, J Wu, F Xie, X Liu, Z Wang Food Hydrocolloids 58, 335-342, 2016 | 45 | 2016 |
| Investigating lignin from Canna edulis ker residues induced activation of α-amylase: Kinetics, interaction, and molecular docking F Xie, W Zhang, S Gong, X Gu, X Lan, J Wu, Z Wang Food Chemistry 271, 62-69, 2019 | 43 | 2019 |
| The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation X Lan, X Liu, Y Yang, J Wu, Z Wang Food Hydrocolloids 69, 185-192, 2017 | 21 | 2017 |
| Physicochemical properties and structural characteristics of soluble dietary fibers from yellow and purple fleshed potatoes by-product F Xie, W Zhang, X Lan, S Gong, J Wu, Z Wang International journal of food properties 20 (sup3), S2939-S2949, 2017 | 19 | 2017 |
| A more efficient synthesis and properties of saturated and unsaturated starch esters L Boetje, X Lan, F Silvianti, J van Dijken, M Polhuis, K Loos Carbohydrate Polymers 292, 119649, 2022 | 15 | 2022 |
| Effects of fermentation on compositions, color, and functional properties of gelatinized potato flours S Gong, F Xie, X Lan, W Zhang, X Gu, Z Wang Journal of food science 85 (1), 57-64, 2020 | 14 | 2020 |
| Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity L Zhang, Q Jin, J Luo, J Wu, S Wang, Z Wang, S Gong, W Zhang, X Lan Journal of food science 83 (5), 1311-1320, 2018 | 13 | 2018 |
| Preparation and oxidation stability evaluation of tea polyphenols‐loaded inverse micro‐emulsion X Lan, J Sun, Y Yang, M Chen, J Liu, J Wu, Z Wang Journal of food science 82 (5), 1247-1253, 2017 | 11 | 2017 |
| The effect of thermal and enzymatic degradation on the physicochemical properties and in vitro digestibility of canna starch X Lan, S Xie, F Xie, X Liu, J Wu, Z Wang Starch‐Stärke 68 (5-6), 389-398, 2016 | 10 | 2016 |
| Starch ester film properties: The role of the casting temperature and starch its molecular weight and amylose content L Boetje, X Lan, J van Dijken, AJJ Woortman, T Popken, M Polhuis, ... Carbohydrate Polymers 316, 121043, 2023 | 9 | 2023 |
| Scalable and degradable dextrin-based elastomers for wearable touch sensing X Lan, W Li, C Ye, L Boetje, T Pelras, F Silvianti, Q Chen, Y Pei, K Loos ACS Applied Materials & Interfaces 15 (3), 4398-4407, 2022 | 9 | 2022 |
| Application of two-phase lamellar model to study the ultrastructure of annealed canna starch: A comparison with linear correlation function X Lan, J Zhang, J Wu, F Xie, Z Wang International journal of biological macromolecules 93, 1210-1216, 2016 | 8 | 2016 |
| The effect of octenylsuccinylation on morphological, rheological, and in vitro digestibility properties of Canna edulis Ker starch X Lan, B Huang, J Wu, Z Wang Starch‐Stärke 67 (9-10), 846-853, 2015 | 8 | 2015 |
| Insoluble dietary fibers from yellow‐and purple‐fleshed potatoes by‐products and their physicochemical properties and structural characteristics: A comparative study F Xie, W Zhang, X Lan, S Gong, J Wu, S Zhang, Z Wang Starch‐Stärke 70 (1-2), 1700104, 2018 | 6 | 2018 |
| Novel MXene sensors based on fast healing vitrimers C Ye, F Yan, X Lan, P Rudolf, VSD Voet, R Folkersma, K Loos Applied Materials Today 29, 101683, 2022 | 5 | 2022 |
