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International Journal of Biological Macromolecules|February 14, 2024
Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavinChuanfen Pu, Yongxue Luo, Yue Sun, et al.
International Journal of Biological Macromolecules|July 13, 2026
Improving the quality attributes of potato starch gel through combined pre-drying and short-term retrogradationHao Li, Yuting He, Zihui Xu, et al.
Carbohydrate Polymers|September 3, 2024
Preparation of debranched starch with high thermal stability and crystallinity using a novel thermal cycling treatmentLiyang Zhou, Xiyin Zheng, Jiahui Yan, et al.
International Journal of Biological Macromolecules|August 28, 2025
Synergistic stabilization of high internal phase Pickering emulsions using zein nanoparticles and quillaja saponin: Advancing stability, functional properties, and fat replacement in food systemsYiwen Zhang, Song Cui, David Julian McClements, et al.
Food Chemistry|September 12, 2025
Targeted screening of pancreatic lipase inhibitory peptides from quinoa protein hydrolysates by ligand fishingZeyue Fu, Junhao Wang, Chunxiao Wu, et al.
International Journal of Biological Macromolecules|February 17, 2020
Interactions between debranched starch and emulsifiers, polyphenols, and fatty acidsRanran Chang, Liu Xiong, Man Li, et al.
Food Chemistry|April 26, 2020
Fabrication and characterization of hollow starch nanoparticles by heterogeneous crystallization of debranched starch in a nanoemulsion systemRanran Chang, Wei Cai, Na Ji, et al.
International Journal of Biological Macromolecules|December 5, 2022
A combined extrusion, retrogradation, and cross-linking strategy for preparing starch-based straws with desirable mechanical propertiesXiaoyang He, Shuangshuang Zhao, Zhao Zhang, et al.
Food Chemistry|March 5, 2019
Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles: Effect of annealing on the properties of starch nanoparticlesNa Ji, Shengju Ge, Man Li, et al.
International Journal of Biological Macromolecules|September 21, 2024
Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levelsWenxin Xie, Ruobing Jia, Yunpeng Qu, et al.
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