Meizhen Xie, Ph.D. - Publications
Affiliations: | 2013 | Food Science | Oklahoma State University, Stillwater, OK, United States |
Area:
Food Science and Technology AgricultureYear | Citation | Score | |||
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2021 | Xie M, Song Q, Zhao H. Investigation on the surface-active and antimicrobial properties of a natural glycolipid product. Food & Function. PMID 34708225 DOI: 10.1039/d1fo02359d | 0.309 | |||
2021 | Xie M, Yu Y, Zhang L. Oil-gelling properties of soy lecithin fractions. Food & Function. 12: 10390-10396. PMID 34664578 DOI: 10.1039/d1fo01250a | 0.401 | |||
2019 | Xie M, Dunford NT. Fractionating of canola lecithin from acid degumming and its effect. Food Chemistry. 300: 125217. PMID 31351255 DOI: 10.1016/J.Foodchem.2019.125217 | 0.649 | |||
2017 | Xie M, Dunford NT. Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming. Food Chemistry. 218: 159-164. PMID 27719893 DOI: 10.1016/J.Foodchem.2016.09.074 | 0.629 | |||
2017 | Xie M, Dunford NT. Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming Food Chemistry. 218: 159-164. DOI: 10.1016/j.foodchem.2016.09.074 | 0.624 | |||
2016 | Yin B, Wang Y, Dong M, Wu J, Ran B, Xie M, Joo SW, Chen Y. One-step multiplexed detection of foodborne pathogens: Combining a quantum dot-mediated reverse assaying strategy and magnetic separation. Biosensors & Bioelectronics. 86: 996-1002. PMID 27498327 DOI: 10.1016/j.bios.2016.07.106 | 0.433 | |||
2016 | Xie M, Dunford NT. Lipid composition and emulsifying properties of canola lecithin from degumming with phospholipase A |
0.625 | |||
2015 | Xie M, Dunford NT. Enrichment of lysophosphatidylcholine in canola lysolecithin Jaocs, Journal of the American Oil Chemists' Society. 92: 287-293. DOI: 10.1007/S11746-015-2593-8 | 0.586 | |||
2011 | Xie M, Dunford NT, Goad C. Enzymatic extraction of wheat germ oil Jaocs, Journal of the American Oil Chemists' Society. 88: 2015-2021. DOI: 10.1007/S11746-011-1861-5 | 0.584 | |||
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