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Food Research International (Ottawa, Ont.)|November 21, 2023
Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behaviorSongyu Wang, Fang Huang, Yuping Zhao, et al.International Journal of Biological Macromolecules|March 25, 2024
V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibilitySixing Lai, Hexiang Xie, Hao Hu, et al.International Journal of Biological Macromolecules|March 4, 2023
Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystalsHexiang Xie, Yufeng Wang, Kefan Ouyang, et al.Food Chemistry|April 20, 2024
Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulantWenyi Shi, Tingting Zhang, Hexiang Xie, et al.Pageof 2