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Journal of Agricultural and Food Chemistry|April 13, 2018
Preparation of Bioactive Polysaccharide Nanoparticles with Enhanced Radical Scavenging Activity and Antimicrobial ActivityYang Qin, Liu Xiong, Man Li, et al.
Food Chemistry|November 9, 2025
Effect of edible ethanol-induced redistribution of gluten proteins on fresh noodle quality and starch digestibilityXianyu Cao, Kun Feng, Yishu Wang, et al.
Ultrasonics Sonochemistry|August 28, 2019
Green preparation and characterization of starch nanoparticles using a vacuum cold plasma process combined with ultrasonication treatmentRanran Chang, Na Ji, Man Li, et al.
Food Chemistry|August 21, 2025
Effect of cooking condiments on swelling and starch-gluten matrix structural/molecular changes of cooked noodlesWenxin Xie, Peng Wang, Ran Zhao, et al.
Carbohydrate Polymers|June 14, 2024
Strong, anti-swelling, and biodegradable seaweed-based straws with surface mineralized CaCO<sub>3</sub> armorYuanpu Liu, Wen Peng, Ting Wei, et al.
Food Chemistry|November 18, 2023
On the investigation of composite cooling/heating set gel systems based on rice starch and curdlanJing Wang, Qianhui Ma, Pingxiong Cai, et al.
International Journal of Biological Macromolecules|January 18, 2023
ZnO nanoparticles coated and stearic acid modified superhydrophobic chitosan film for self-cleaning and oil-water separationMengting Yu, Lu Yang, Limei Yan, et al.
Carbohydrate Polymers|March 15, 2022
Calcium alginate/curdlan/corn starch@calcium alginate macrocapsules for slowly digestible and resistant starchCongli Cui, Mingju Li, Na Ji, et al.
Foods (Basel, Switzerland)|June 27, 2024
Design and Characterization of a Novel Core-Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of CurcuminZhiwei Lin, Linjie Zhan, Kaili Qin, et al.
International Journal of Biological Macromolecules|January 26, 2024
Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodlesLin Gao, Minghang Guan, Yang Qin, et al.
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