Hang Xiao to Food Additives
This is a "connection" page, showing publications Hang Xiao has written about Food Additives.
Connection Strength
1.652
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Han Y, Guo X, Thanuphol P, Ji R, Zhu Z, Wu Y, Du H, Xiao H. Gut Microbiota-Mediated Degradation of Food-Grade Lambda-Carrageenan by Bacteroides xylanisolvens and Its Role in Inflammation. J Agric Food Chem. 2025 Feb 19; 73(7):4288-4298.
Score: 0.876
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Song M, Lopez-Pena CL, McClements DJ, Decker EA, Xiao H. Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (e-polylysine-pectin) in mice fed a high-fat diet. Food Funct. 2017 May 24; 8(5):1822-1829.
Score: 0.513
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Guo J, Zhang G, Duan J, Xiao H, Li P, Wang P, Guo J. Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality. Food Chem. 2026 May 30; 512:148960.
Score: 0.236
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Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct. 2015 Jan; 6(1):84-97.
Score: 0.027