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Journal of the Science of Food and Agriculture
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September 5, 2024
Oil-in-water emulsion activity and stability of short-term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
Songnan Li, Duo Feng, Xue Xiao, et al.
Gels (Basel, Switzerland)
|
September 27, 2024
Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels
Songnan Li, Chaohui Sun, Ye Sun, et al.
Molecules (Basel, Switzerland)
|
June 10, 2022
Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties
Yibo Li, Lingxiao Zhao, Lingshang Lin, et al.
Food Chemistry: X
|
December 25, 2023
Exploration of unique starch physicochemical properties of novel buckwheat lines created by crossing Golden buckwheat and Tatary buckwheat
Dongao Huo, Xue Xiao, Xiao Zhang, et al.
Foods (Basel, Switzerland)
|
August 14, 2025
A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains
Enpeng Li, Xue Xiao, Yifei Huang, et al.
Food Chemistry
|
December 4, 2020
Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestion
Changfeng Li, Panpan Cao, Peng Wu, et al.
Carbohydrate Polymers
|
January 23, 2021
Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies
Zhongwei Zhang, Xiangyun Fan, Hongxiang Ma, et al.
International Journal of Biological Macromolecules
|
April 2, 2025
Effects of amylose and amylopectin molecular structures on the emulsification performance of starch nanoparticles
Songnan Li, Zihan Wang, Yujun Pan, et al.
Food Chemistry
|
June 9, 2019
Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage
Fangting Gu, Bo Gong, Robert G Gilbert, et al.
Carbohydrate Polymers
|
June 9, 2020
Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality
Zhongwei Zhang, Xiangyun Fan, Xiaoyan Yang, et al.
Page
of 7
Search research articles
Search
Showing results (21-30 of 61) with videos related to
Sort By:
Page
of 7
Journal of the Science of Food and Agriculture
|
September 5, 2024
Oil-in-water emulsion activity and stability of short-term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
Songnan Li, Duo Feng, Xue Xiao, et al.
Gels (Basel, Switzerland)
|
September 27, 2024
Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels
Songnan Li, Chaohui Sun, Ye Sun, et al.
Molecules (Basel, Switzerland)
|
June 10, 2022
Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties
Yibo Li, Lingxiao Zhao, Lingshang Lin, et al.
Food Chemistry: X
|
December 25, 2023
Exploration of unique starch physicochemical properties of novel buckwheat lines created by crossing Golden buckwheat and Tatary buckwheat
Dongao Huo, Xue Xiao, Xiao Zhang, et al.
Foods (Basel, Switzerland)
|
August 14, 2025
A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice Grains
Enpeng Li, Xue Xiao, Yifei Huang, et al.
Food Chemistry
|
December 4, 2020
Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestion
Changfeng Li, Panpan Cao, Peng Wu, et al.
Carbohydrate Polymers
|
January 23, 2021
Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies
Zhongwei Zhang, Xiangyun Fan, Hongxiang Ma, et al.
International Journal of Biological Macromolecules
|
April 2, 2025
Effects of amylose and amylopectin molecular structures on the emulsification performance of starch nanoparticles
Songnan Li, Zihan Wang, Yujun Pan, et al.
Food Chemistry
|
June 9, 2019
Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage
Fangting Gu, Bo Gong, Robert G Gilbert, et al.
Carbohydrate Polymers
|
June 9, 2020
Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality
Zhongwei Zhang, Xiangyun Fan, Xiaoyan Yang, et al.
Page
of 7