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谢翀

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Associate Professor
Alma Mater:University of Helsinki

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Paper Publications Home >> Scientific Research >> Paper Publications: Liu Anqi,Zhang Yining,Zhao Xiaohui,Li Dandan,Xie Chong,Yang Runqiang,Gu Zhenxin,Zhong Yingxin,Jiang Dong,Wang Pei.The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten,FOOD HYDROCOLLOIDS,2023,134(Participating authors)

Liu Guannan,Yan Lihua,Wang Shufang,Yuan Huidong,Zhu Ying,Xie Chong,Wang Pei,Yang Runqiang.A novel type of sprout food development: Effects of germination on phytic acid, glucosinolates, and lipid profiles in rapeseed,FOOD BIOSCIENCE,2023,55(Participating authors)

Xie Chong,Wang Pei,Gu Zhenxin,Yang Runqiang.Spermidine alleviates oxidative damage and enhances phenolic compounds accumulation in barley seedlings under UV-B stress,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2023,103(2):648-656(First Author)

Yang Zhen,Xie Chong,Bao Yulong,Liu Fengyuan,Wang Haiyan,Wang Yaqin.Oat: Current state and challenges in plant-based food applications,TRENDS IN FOOD SCIENCE & TECHNOLOGY,2023,134:56-71(co-first author)

Xie Chong, Sun Maomao, Wang Pei, Yang Runqiang.Interaction of Gamma-Aminobutyric Acid and Ca2+ on Phenolic Compounds Bioaccumulation in Soybean Sprouts under NaCl Stress.,Plants (Basel, Switzerland),2022,11(24)(First Author)

Xie Chong,Wang Pei,Chang Jianwei,Wang Qiaoe,Han Yongbin,Yang Runqiang.Effect of Amino Acids on Folates Accumulation in Wheat Seedlings during Germination under Red Light Radiation,MOLECULES,2022,27(20)(First Author)

Wang Yaqin,Xie Chong,Pulkkinen Marjo,Edelmann Minnamari,Chamlagain Bhawani,Coda Rossana,Sandell Mari,Piironen Vieno,Maina Ndegwa Henry,Katina Kati.In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,161(Participating authors)

Yang Bailu,Zhang Yining,Yuan Jiayi,Yang Minzhen,Yang Runqiang,Gu Zhenxin,Xie Chong,Zhou Qin,Jiang Dong,Zhou Jianzhong,Wang Pei.Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns,FOODS,2022,11(23)(Participating authors)

Wang Pei, Wang Guangzheng, Zhang Yining, Lv Xindi, Xie Chong, Shen Juan, Yang Runqiang, Gu Zhenxin, Zhou Jianzhong, Jiang Dong.Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2022,(Participating authors)

Cao Kehui,Xie Chong,Wang Mian,Wang Pei,Gu Zhenxin,Yang Runqiang.Effects of soaking and germination on deoxynivalenol content, nutrition and functional quality of Fusarium naturally contaminated wheat,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,160(Participating authors)

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