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Molecules (Basel, Switzerland)|October 26, 2024
Development of Slow-Release Fertilizers with Function of Water Retention Using Eco-Friendly Starch HydrogelsYue Song, Litao Ma, Qingfei Duan, et al.Foods (Basel, Switzerland)|January 11, 2022
Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose)Zhili Ji, Long Yu, Qingfei Duan, et al.Food Science and Biotechnology|July 14, 2025
V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiabilityQian Zhou, Qingfei Duan, Huabing Zhai, et al.International Journal of Biological Macromolecules|January 28, 2024
Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starchQiqi Su, Shuqing Cai, Qingfei Duan, et al.International Journal of Biological Macromolecules|February 23, 2025
The effect of magnetic field-induced orientation of fillers on the performance of starch composite filmsWeiqi Kan, Yuping Nie, Qingfei Duan, et al.International Journal of Biological Macromolecules|March 11, 2024
Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starchGuowei Lan, Shumin Xie, Qingfei Duan, et al.Foods (Basel, Switzerland)|March 14, 2026
Functional Additives Enhance Freeze-Thaw Stability and Retard Retrogradation in Wheat-Potato Starch Gels and Crystal Dumpling WrappersYongmei Mo, Qingfei Duan, Fuhan Xie, et al.International Journal of Biological Macromolecules|August 31, 2023
Study on hydroxypropyl corn starch/alkyl ketene dimer composite film with enhanced water resistance and mechanical propertiesQingfei Duan, Xianyang Bao, Long Yu, et al.Carbohydrate Polymers|January 19, 2023
Harnessing nitrogen-doped graphene quantum dots for enhancing the fluorescence and conductivity of the starch-based filmChenxi Liu, Mengying Wen, Shihua Mai, et al.Food Chemistry|January 7, 2026
Synergistic reduction of oil absorption in wheat flour through two-step annealing and soy protein isolateShudan Tan, Qingfei Duan, Yongmei Mo, et al.Pageof 3