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Current Research in Food Science|September 30, 2022
<i>Mesona chinensis</i> polysaccharide accelerates the short-term retrogradation of debranched waxy corn starchWenhao Xiao, Jinwang Li, Mingyue Shen, et al.
International Journal of Biological Macromolecules|September 5, 2021
Preparation and characterization of hyacinth bean starch film incorporated with TiO<sub>2</sub> nanoparticles and Mesona chinensis Benth polysaccharideLiyuan Rong, Mingyue Shen, Huiliang Wen, et al.
Carbohydrate Polymers|June 2, 2020
Interaction between rice starch and Mesona chinensis Benth polysaccharide gels: Pasting and gelling propertiesYanming Ren, Liyuan Rong, Mingyue Shen, et al.
Foods (Basel, Switzerland)|March 25, 2022
Isolation, Characterization and Antioxidant Activity of Yam PolysaccharidesZhedong Li, Wenhao Xiao, Jianhua Xie, et al.
Current Research in Food Science|March 4, 2022
Changes in polysaccharides structure and bioactivity during <i>Mesona chinensis</i> Benth storageXianxiang Chen, Wenhao Xiao, Mingyue Shen, et al.
Polymers|October 30, 2019
Studying the Ring-Opening Polymerization of 1,5-Dioxepan-2-one with OrganocatalystsJinbao Xu, Yang Chen, Wenhao Xiao, et al.
Current Research in Food Science|November 28, 2022
The effects of <i>Mesona chinensis</i> Benth gum on the pasting, rheological, and microstructure properties of different types of starchesLiyuan Rong, Wenmeng Liu, Mingyue Shen, et al.
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