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International Journal of Biological Macromolecules|March 7, 2020
Inhibition of normal and waxy corn starch retrogradation by sodium borohydrideMengting Yu, Zihan Xu, Na Ji, et al.
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Starch-based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food componentsMengting Yu, Na Ji, Yanfei Wang, et al.
Food Chemistry: X|October 10, 2022
Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixingRuobing Jia, Mengli Zhang, Tianbao Yang, et al.
International Journal of Biological Macromolecules|July 2, 2019
Preparation and characterization of redox-sensitive glutenin nanoparticlesFang Li, Chao Qiu, Man Li, et al.
Carbohydrate Polymers|February 10, 2015
Mechanical, barrier and morphological properties of starch nanocrystals-reinforced pea starch filmsXiaojing Li, Chao Qiu, Na Ji, et al.
Food & Function|April 7, 2022
Improved protective and controlled releasing effect of fish oil microcapsules with rice bran protein fibrils and xanthan gum as wall materialsWenting Tang, Shuxian Pang, Yongxue Luo, et al.
Foods (Basel, Switzerland)|February 26, 2025
Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice NoodlesJing Wang, Yongxin Liu, Qingjie Sun, et al.
Food Chemistry|August 11, 2016
Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starchesNa Ji, Chengzhen Liu, Shuangling Zhang, et al.
Food Chemistry|December 31, 2017
Preparation of extra-small nisin nanoparticles for enhanced antibacterial activity after autoclave treatmentRanran Chang, Hao Lu, Man Li, et al.
Food & Function|February 23, 2022
Improved stability of liposome-stabilized emulsions as a co-encapsulation delivery system for vitamin B<sub>2</sub>, vitamin E and β-caroteneYue Sun, Wenting Tang, Chuanfen Pu, et al.
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