Xie Jin

See author's contact details

: 0000-0003-3558-9831

Main Referenced Co-authors

Jacquet, Nicolas (5)

Bi, Jinfeng (4)

Blecker, Christophe (4)

Liu, Xiaoxian (4)

Lyu, Jian (4)

Main Referenced Keywords

Food Science (4); Chemistry (all) (3); Rheology (3); Soy protein isolate (3); Soy protein isolates (3);

Main Referenced Disciplines

Food science (7)

Publications (total 7)

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The most downloaded

177 downloads

Xie, J., Bi, J., Jacquet, N., Blecker, C., Feng, S., Liu, X., & Lyu, J. (November 2024). Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions. International Journal of Biological Macromolecules, 281 (Pt 3), 136429. doi:10.1016/j.ijbiomac.2024.136429 https://hdl.handle.net/2268/326600

The most cited

29 citations (Scopus®)

Xie, J., Bi, J., Christophe, B., Wang, F., Lyu, J., & Jacquet, N. (September 2024). Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels. Food Hydrocolloids, 154, 110130. doi:10.1016/j.foodhyd.2024.110130 https://hdl.handle.net/2268/325399

Liu, X., Jacquet, N., Xie, J., Jiang, X., & Blecker, C. (15 September 2025). Response surface methodology optimization of alkaline extraction of polysaccharides from rapeseed meal: Structural characterization and antioxidant activities. LWT - Food Science and Technology, 232, 118431. doi:10.1016/j.lwt.2025.118431

https://hdl.handle.net/2268/337056

Peer Reviewed verified by ORBi

Xie, J., Bi, J., Liu, X., Blecker, C., Jacquet, N., & Lyu, J. (May 2025). Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy. Food Hydrocolloids, 162, 110904. doi:10.1016/j.foodhyd.2024.110904

https://hdl.handle.net/2268/328069

Peer Reviewed verified by ORBi

Xie, J. (2025). Gel Formation Mechanism and Application in Dysphagia: Based on Peach Matrix-Soy Protein Interactions [Doctoral thesis, ULiège - University of Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/329483

https://hdl.handle.net/2268/329483

Xie, J., Bi, J., Jacquet, N., Blecker, C., Feng, S., Liu, X., & Lyu, J. (November 2024). Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions. International Journal of Biological Macromolecules, 281 (Pt 3), 136429. doi:10.1016/j.ijbiomac.2024.136429

https://hdl.handle.net/2268/326600

Peer Reviewed verified by ORBi

Xie, J., Bi, J., Christophe, B., Wang, F., Lyu, J., & Jacquet, N. (September 2024). Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels. Food Hydrocolloids, 154, 110130. doi:10.1016/j.foodhyd.2024.110130

https://hdl.handle.net/2268/325399

Peer Reviewed verified by ORBi

Liu, X., Xie, J., Jacquet, N., & Blecker, C. (20 June 2024). Valorization of Grain and Oil By-Products with Special Focus on Hemicellulose Modification. Polymers, 16 (12), 1750. doi:10.3390/polym16121750

https://hdl.handle.net/2268/326608

Peer Reviewed verified by ORBi

Xie, J., Lyu, J., Wang, F., Bai, L., & Bi, J. (February 2024). Characterization of fruit pulp-soy protein isolate (SPI) complexes: Effect of superfine grinding. Journal of Food Science, 89 (2), 1127 - 1142. doi:10.1111/1750-3841.16911

https://hdl.handle.net/2268/329477

Peer Reviewed verified by ORBi