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Foods (Basel, Switzerland)|July 15, 2026
Effect of Repeated Heat-Moisture Treatment Temperature on the Multi-Scale Structure, Physicochemical Properties, Rheological Behavior, and In Vitro Digestibility of Hard Proso Millet StarchMeiqi Dong, Daiyan Chao, Yajing Cao, et al.
Carbohydrate Polymers|June 14, 2022
Ripening induced degradation of pectin and cellulose affects the far infrared drying kinetics of mangoesDantong Li, Lizhen Deng, Taotao Dai, et al.
Food Chemistry|April 2, 2022
Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatmentJianyong Wu, Shunqian Xu, Ying Huang, et al.
Foods (Basel, Switzerland)|June 10, 2022
Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different StarchesTaotao Dai, Xiaohong He, Jiahui Xu, et al.
Food Chemistry|January 31, 2025
Interface behavior and emulsifying capacity of cow cockle starch: A candidate for stabilizing food-grade pickering emulsionsNanwei Zhu, Yue Li, Ying Huang, et al.
ACS Macro Letters|June 1, 2022
Flexible, Self-Healing, and Fire-Resistant Polymer Electrolytes Fabricated via Photopolymerization for All-Solid-State Lithium Metal BatteriesBinghua Zhou, Mengling Yang, Cai Zuo, et al.
Journal of Food Science|January 10, 2023
Improving shikonin solubility and stability by encapsulation in natural surfactant-coated shikonin nanoparticlesJie He, Youfa Xie, Junzhen Zhong, et al.
Food Chemistry|September 8, 2019
Microwave pretreatment promotes the annealing modification of rice starchYejun Zhong, Xiaoyue Xiang, Jincheng Zhao, et al.
Food Chemistry|January 25, 2026
Pectin degradation during high-humidity hot air impingement blanching contributes to microstructure development of cell wall and drying rate increase of strawberryZhixia Sun, Xingguang Peng, Jingyi Yang, et al.
Food Chemistry|January 18, 2024
Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methodsXiaolin Meng, Ying Wu, Wangruiqi Tang, et al.
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