Xingfeng Xu

Qingdao Agricultural University — China

Agricultural and Biological Sciences · Life Sciences

32h-index3.2kcitations64works11.12yr avg
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Research Topics

Proteins in Food Systems(47), Polysaccharides Composition and Applications(25), Pickering emulsions and particle stabilization(18), Food composition and properties(17), Food Chemistry and Fat Analysis(13)

Publications64 total

Interpenetrating network hydrogels based on soy protein isolate and sanxan: Structure, mechanical properties, and freeze-thaw stability
Carbohydrate Polymers·2025· 1 cited
Curdlan modulates potato starch gelatinization and gelation: Mechanisms of interaction, structural enhancement, and texture improvement in hydrogel foods
Food Hydrocolloids·2025· 1 citedOpen Access
Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion
Food Chemistry·2025· 6 cited
Synergistic stabilization of high internal phase Pickering emulsions using zein nanoparticles and quillaja saponin: Advancing stability, functional properties, and fat replacement in food systems
International Journal of Biological Macromolecules·2025
Regulation of pea protein/hydrolyzed rice glutelin fibril-sanxan emulsion gels using interfacial assembly strategies: One- and two-step methods
International Journal of Biological Macromolecules·2025· 1 cited
Evolution of fibrous structure and physicochemical properties of pea protein matrices during high moisture extrusion: Impacts of zein and extrusion zone
Food Hydrocolloids·2025· 3 cited
Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels
International Journal of Biological Macromolecules·2025· 7 cited
A Bio-Inspired Vortex Discovering Method: Insights Derived from Harbor Seal Whiskers
SSRN Electronic Journal·2025Open Access
The formation of protein coronas and the interaction of soy protein isolate and whey protein isolate with starch nanoparticles
International Journal of Biological Macromolecules·2024· 6 cited
High internal phase Pickering emulsions co-stabilized by zein nanoparticles and cellulose nanocrystals: Fabrication, characterization, and application
Food Hydrocolloids·2024· 21 cited
Characterization of the extracellular proteases from <i>Bacillus inaquosorum</i> strain <scp>E1</scp>‐8 and its application in the preparation of hydrolysates from plant and animal proteins with antioxidant, antifreeze and anti‐browning properties
Journal of the Science of Food and Agriculture·2024· 2 cited
Application of proteins in edible inks for 3D food printing: A review
Trends in Food Science & Technology·2024· 22 cited
Impact of Hofmeister anion type on the structural and mechanical properties of composite whey protein hydrogels
Food Hydrocolloids·2024· 4 cited
Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing
Food Chemistry·2024· 28 cited
Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin
International Journal of Biological Macromolecules·2024· 17 cited
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
Food Hydrocolloids·2024· 44 cited
Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging
International Journal of Biological Macromolecules·2024· 15 citedOpen Access
Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values
Food Hydrocolloids·2024· 22 cited
Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques
Current Research in Food Science·2023· 38 citedOpen Access
Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions
Foods·2023· 9 citedOpen Access
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Frequent Co-authors

David Julian McClements(28), Qingjie Sun(28), Lei Dai(22), Chengmei Liu(11), Yanfei Wang(10), Man Li(7), Liping Luo(6), Liu Xiong(6), Shunjing Luo(5), Bo Jiao(5), Qiang Wang(5), Zhenyu Yang(5), Song Cui(5), Liyang Zhou(5), Xin Qiao(5), Zhihao Kong(5), Na Ji(5), Wei Liu(4), Jun Chen(4), Fuguo Liu(4)