Xu E - Search Results

1

Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.

Xu E, Wu Z, Pan X, Long J, Wang F, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: xu x. Food Chem. 2016 Apr 15;197(Pt A):114-23. doi: 10.1016/j.foodchem.2015.10.109. Epub 2015 Oct 24. Food Chem. 2016. PMID: 26616931

2

Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice.

Xu E, Li H, Wu Z, Wang F, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: xu x. J Food Sci. 2015 Jan;80(1):C29-39. doi: 10.1111/1750-3841.12719. Epub 2014 Dec 22. J Food Sci. 2015. PMID: 25533027

3

New method for the immobilization of pullulanase onto hybrid magnetic (Fe3O4-κ-carrageenan) nanoparticles by electrostatic coupling with pullulanase/chitosan complex.

Long J, Wu Z, Li X, Xu E, Xu X, Jin Z, Jiao A. Long J, et al. Among authors: xu e, xu x. J Agric Food Chem. 2015 Apr 8;63(13):3534-42. doi: 10.1021/jf505981t. Epub 2015 Mar 31. J Agric Food Chem. 2015. PMID: 25797694

4

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Xu E, Long J, Wu Z, Li H, Wang F, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: xu x. J Food Sci. 2015 Jul;80(7):C1476-89. doi: 10.1111/1750-3841.12935. Epub 2015 Jun 18. J Food Sci. 2015. PMID: 26087889

5

Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice Wine.

Wu Z, Xu E, Long J, Wang F, Xu X, Jin Z, Jiao A. Wu Z, et al. Among authors: xu e, xu x. J Food Sci. 2015 Aug;80(8):C1670-9. doi: 10.1111/1750-3841.12961. Epub 2015 Jul 3. J Food Sci. 2015. PMID: 26148137

6

In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications.

Long J, Yu X, Xu E, Wu Z, Xu X, Jin Z, Jiao A. Long J, et al. Among authors: xu e, xu x. Carbohydr Polym. 2015 Oct 20;131:98-107. doi: 10.1016/j.carbpol.2015.05.058. Epub 2015 Jun 4. Carbohydr Polym. 2015. PMID: 26256165

7

Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine.

Wu Z, Xu E, Long J, Pan X, Xu X, Jin Z, Jiao A. Wu Z, et al. Among authors: xu e, xu x. Food Chem. 2016 Mar 1;194:671-9. doi: 10.1016/j.foodchem.2015.08.071. Epub 2015 Aug 20. Food Chem. 2016. PMID: 26471606

8

Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4-κ-carrageenan nanoparticles.

Long J, Xu E, Li X, Wu Z, Wang F, Xu X, Jin Z, Jiao A, Zhan X. Long J, et al. Among authors: xu e, xu x. Food Chem. 2016 Jul 1;202:49-58. doi: 10.1016/j.foodchem.2016.01.119. Epub 2016 Jan 28. Food Chem. 2016. PMID: 26920265

9

Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion.

Xu E, Pan X, Wu Z, Long J, Li J, Xu X, Jin Z, Jiao A. Xu E, et al. Among authors: xu x. Food Chem. 2016 Dec 1;212:146-54. doi: 10.1016/j.foodchem.2016.05.171. Epub 2016 May 28. Food Chem. 2016. PMID: 27374518

10

Highly sensitive fluorescence sensing of zearalenone using a novel aptasensor based on upconverting nanoparticles.

Wu Z, Xu E, Chughtai MFJ, Jin Z, Irudayaraj J. Wu Z, et al. Among authors: xu e. Food Chem. 2017 Sep 1;230:673-680. doi: 10.1016/j.foodchem.2017.03.100. Epub 2017 Mar 19. Food Chem. 2017. PMID: 28407965

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