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International Journal of Biological Macromolecules|October 12, 2024
Free-radical-induced grafting of rice starch with gallic acid and evaluation of the reaction products' ability to stabilize Pickering emulsionsJiahui Wang, Hong Feng, Rui Liu, et al.
Phytochemistry|April 18, 2024
Genome-guided discovery of two undescribed 6,6-spiroketal polyketides and stereochemical correction of bafilomycins P and Q from the marine-derived Streptomyces sp. SCSIO 66814Wenping Ding, Yanqun Li, Xingyu Li, et al.
International Journal of Biological Macromolecules|October 14, 2023
Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharidesKaifeng Zhao, Ziyang Jia, Lili Hou, et al.
Food Chemistry|September 25, 2016
Inhibition of cyclodextrins on α-galactosidaseDi Yao, Zhenzhou Zhu, Hongyan Cai, et al.
Carbohydrate Polymers|March 15, 2022
Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storageZiyang Jia, Yun Luo, Francisco Jose Barba, et al.
Carbohydrate Polymers|January 22, 2025
Synthesis of a novel starch-based emulsion gel with remarkable low-temperature stability via esterification, ozone-oxidation and ion inductionMeng Du, Yixiao Chen, Lei Chen, et al.
International Journal of Biological Macromolecules|August 11, 2024
Ozone modification of waxy rice starch nanocrystals: Effects on the multi-scale structural and surface propertiesBingjin Yang, Xiao Fang, Lei Chen, et al.
Food Chemistry: X|August 26, 2024
Ozone induced structural variation in OSA waxy rice starch: Effects on the thermal behavior of starch and its stabilized pickering emulsionMeng Du, Lei Chen, Zia-Ud Din, et al.
Food Research International (Ottawa, Ont.)|February 7, 2026
The deterioration law of pre-proofed frozen dough for northern steamed bread and the influence mechanism of improvers mainly including hydroxypropyl distarch phosphateJiejun Zhou, Zhuang Liu, Sifan Liu, et al.
International Journal of Biological Macromolecules|September 24, 2020
Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storageYixuan Liu, Xingling Zhang, Beibei Ding, et al.
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