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Current Research in Food Science|September 28, 2023
Peptides as carriers of active ingredients: A reviewCongyi Nie, Yuxiao Zou, Sentai Liao, et al.
Polymers|November 14, 2023
Preparation and Properties of Starch-Cellulose Composite AerogelJihong Huang, Jingyang Gao, Liang Qi, et al.
Food Chemistry|December 3, 2014
Physicochemical properties and digestibility of hydrothermally treated waxy rice starchFeng Zeng, Fei Ma, Fansheng Kong, et al.
International Journal of Biological Macromolecules|September 2, 2018
Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starchFeng Zeng, Tao Li, Qunyu Gao, et al.
Nutrients|February 25, 2023
Molecular Targets and Mechanisms of 6,7-Dihydroxy-2,4-dimethoxyphenanthrene from Chinese Yam Modulating NF-κB/COX-2 Signaling Pathway: The Application of Molecular Docking and Gene SilencingCongyi Nie, Yuxiao Zou, Sentai Liao, et al.
Food Chemistry|March 29, 2021
Preparation of hydroxybutyl starch with a high degree of substitution and its application in temperature-sensitive hydrogelsYun Chen, Yacheng Hao, Sai Li, et al.
Carbohydrate Polymers|December 3, 2014
Preparation of starch nanospheres through hydrophobic modification followed by initial water dialysisFeng Gu, Bing-Zheng Li, Huiping Xia, et al.
Foods (Basel, Switzerland)|December 11, 2022
Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic AcidsXiangyue Chen, Qunyu Gao, Sentai Liao, et al.
International Journal of Biological Macromolecules|January 26, 2023
Rapid preparation of starch nanocrystals by the mixed acid of sulfuric acid and hydrochloric acidSai Li, Wei Zhou, Chao Huang, et al.
Carbohydrate Polymers|September 27, 2014
Debranching and temperature-cycled crystallization of waxy rice starch and their digestibilityFeng Zeng, Fei Ma, Qunyu Gao, et al.
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