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Xin Lü

Researcher at Northwest A&F University

Publications -  94
Citations -  2121

Xin Lü is an academic researcher from Northwest A&F University. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 17, co-authored 56 publications receiving 1094 citations.

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Pectin extracted from apple pomace and citrus peel by subcritical water

TL;DR: In this paper, the effect of extraction temperature on properties of pectins was investigated, and the pectin solutions exhibited shear-thinning properties and tended to be more elastic with frequency increase according to rheological analysis, which was reflected in hydrogel analysis.
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Optimization, partial characterization and antioxidant activity of an exopolysaccharide from Lactobacillus plantarum KX041.

TL;DR: As a natural compound, the EPS produced by Lactobacillus plantarum KX041 had a great potential to be developed as natural antioxidants or functional additive in food industry.
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Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry

TL;DR: In this paper, a review sheds light on structures and functions of exopolysaccharides (EPSs)-producing lactic acid bacteria (LAB) and bifidobacteria (Bifido-EPS) and provides some information about the enhancement of EPSs yield.
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Purification of novel bacteriocin produced by Lactobacillus coryniformis MXJ 32 for inhibiting bacterial foodborne pathogens including antibiotic-resistant microorganisms

TL;DR: Lactocin MXJ 32A had a broad antimicrobial spectrum including many Gram-positive and Gram-negative foodborne pathogens, in which even some antibiotic-resistant foodborne pathogenic strains could also be inhibited.
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Purification, characterization and bactericidal mechanism of a broad spectrum bacteriocin with antimicrobial activity against multidrug-resistant strains produced by Lactobacillus coryniformis XN8

TL;DR: It is suggested that the XN8 strain, isolated from Jiangshui and identified as Lactobacillus coryniformis, has promising potential as bio-preservative in food industry.