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Journal of Agricultural and Food Chemistry|December 19, 2017
Preparation of a Strong Gelatin-Short Linear Glucan Nanocomposite Hydrogel by an in Situ Self-Assembly ProcessShengju Ge, Man Li, Na Ji, et al.
Food Chemistry|March 29, 2026
Synergistic effects of starch blending and retrogradation control on the quality improvement of instant fresh rice noodlesHao Li, Minghang Guan, Zihui Xu, et al.
Food Chemistry|May 28, 2026
Synergistic construction of heat-stable resistant starch by confined Retrogradation of short-chain amylose within calcium alginate beadsMingju Li, Hao Li, Lei Dai, et al.
International Journal of Biological Macromolecules|December 5, 2020
Characterization of complexes formed between debranched starch and fatty acids having different carbon chain lengthsHao Lu, Zhen Yang, Mengting Yu, et al.
International Journal of Biological Macromolecules|December 9, 2024
Effects of sweet potato starch on the physicochemical properties and edible qualities of instant fresh rice noodlesRongyu Zhang, Zhongxiu Wang, Xiaoyang He, et al.
Foods (Basel, Switzerland)|June 28, 2023
Construction and In Vitro Digestibility of Recrystallized Starch Encapsulated in Calcium Alginate BeadsKaili Qin, Rongyu Zhang, Weili Qin, et al.
Ultrasonics Sonochemistry|November 19, 2021
Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatmentLiyang Zhou, Xiaoyang He, Na Ji, et al.
Food Chemistry|October 18, 2017
Enhanced dispersion stability and heavy metal ion adsorption capability of oxidized starch nanoparticlesQing Liu, Fang Li, Hao Lu, et al.
Carbohydrate Polymers|July 23, 2017
Fabrication and characterization of hollow starch nanoparticles by gelation process for drug delivery applicationJie Yang, Fang Li, Man Li, et al.
International Journal of Biological Macromolecules|June 27, 2025
Calcium ion-enhanced physically double-crosslinked starch-sodium alginate hydrogels: A sustainable approach for improving the quality of thermally sterilized rice noodlesRongyu Zhang, Minghang Guan, Zihong Wang, et al.
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