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International Journal of Biological Macromolecules|May 27, 2024
Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranchingKe Xu, Jiwei KuangInternational Journal of Biological Macromolecules|December 23, 2025
Interpenetrating polymer networks of starch and zein as a structural support for gluten-free highland barley doughJiwei Kuang, Xijuan Yang, Bin DangFoods (Basel, Switzerland)|April 15, 2025
Artificial Intelligence-Driven Recommendations and Functional Food Purchases: Understanding Consumer Decision-MakingWenxin Wang, Zhiguang Chen, Jiwei KuangFood Chemistry: X|February 20, 2025
Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolateJiwei Kuang, Wengang Zhang, Xijuan Yang, et al.Journal of the Science of Food and Agriculture|March 18, 2024
Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysisJiwei Kuang, Xijuan Yang, Ke Xu, et al.International Journal of Biological Macromolecules|November 7, 2021
Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractionsJiwei Kuang, Wenhui Ma, Huaying Pu, et al.Molecules (Basel, Switzerland)|April 13, 2024
Metabolomics Characterization of Phenolic Compounds in Colored Quinoa and Their Relationship with In Vitro Antioxidant and Hypoglycemic ActivitiesLing Zhang, Bin Dang, Yongli Lan, et al.Food Chemistry: X|May 6, 2022
Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathioneWenhui Ma, Qi Yang, Xin Fan, et al.International Journal of Biological Macromolecules|September 25, 2023
Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteinsJiwei Kuang, Ke Xu, Bin Dang, et al.Food Research International (Ottawa, Ont.)|February 4, 2023
Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia foodCong Min, Qi Yang, Huayin Pu, et al.Pageof 2