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Foods (Basel, Switzerland)|November 27, 2024
Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion ProcessingChao Qiu, Han Hu, Baicun Chen, et al.
Food Chemistry|October 31, 2025
Synthesis of amino acid-grafted cyclodextrins based on dry heat esterification and characterization of their propertiesBaicun Chen, Qianzhu Lin, Xiaojing Li, et al.
Carbohydrate Polymers|November 4, 2020
Self-healing, stretchable, and freezing-resistant hydroxypropyl starch-based double-network hydrogelsQianzhu Lin, Hao Li, Na Ji, et al.
Carbohydrate Polymers|November 19, 2024
Composite biopolymer foams fabricated from natural aldehyde functionalized chitosan-whey protein amyloid fibrils: Application for removal of phthalate esters from waterJilong Wang, Qianzhu Lin, Chao Qiu, et al.
Food Chemistry|January 31, 2025
Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starchWenbo Miao, David Julian McClements, Jilong Wang, et al.
Food Chemistry|August 10, 2024
Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailabilityZhiheng Zhang, Wenbo Miao, Hangyan Ji, et al.
Food Chemistry|April 19, 2025
The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquorTongtong Zhou, Yucong Zhang, Shiming Zhou, et al.
Critical Reviews in Food Science and Nutrition|November 2, 2021
Advances in preparation, interaction and stimulus responsiveness of protein-based nanodelivery systemsQianzhu Lin, Shengju Ge, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition|July 13, 2022
The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitorsQianzhu Lin, Chao Qiu, Xiaojing Li, et al.
Food Research International (Ottawa, Ont.)|September 14, 2024
Advances in the preparation and application of cyclodextrin derivatives in food and the related fieldsZhiheng Zhang, Jingxian Niu, Jilong Wang, et al.
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