Showing results (21-30 of 108) with videos related to
Sort By:
Pageof 11
Carbohydrate Polymers|December 19, 2016
Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatmentXu Chen, Xianfeng Du, Peirong Chen, et al.International Journal of Biological Macromolecules|December 6, 2025
Fabrication of antimicrobial high internal phase Pickering emulsions stabilized by starch nanoparticles-ethyl lauroyl arginate hydrochloride complexes for banana preservationChengyi Sun, Zhijie Zhu, Wen He, et al.Food Research International (Ottawa, Ont.)|January 8, 2025
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodlesZhijie Zhu, Xinxin Ma, Caihong Wang, et al.International Journal of Biological Macromolecules|July 27, 2017
In vitro enzymatic hydrolysis of amylopectins from rice starchesLi Guo, Yu Xiao, Chenchen Zhu, et al.Physical Chemistry Chemical Physics : PCCP|July 14, 2015
Morphology controllable nano-sheet polypyrrole-graphene composites for high-rate supercapacitorJianbo Zhu, Youlong Xu, Jie Wang, et al.ACS Applied Materials & Interfaces|November 22, 2021
Nanostructured Shell-Layer Artificial Antibody with Fluorescence-Tagged Recognition Sites for the Trace Detection of Heavy Metal Ions by Self-Reporting Microsensor ArraysXiaoxiao Xia, En Yang, Xianfeng Du, et al.Food Chemistry: X|June 16, 2025
Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation studyYu Zhu, Liwei Ying, Xianfeng Du, et al.Carbohydrate Polymers|July 30, 2025
Structure-stabilizing effect of glycerol on amylose promotes the formation of V-type starch with controlled digestibilityZhijie Zhu, Yiping Yu, Zijun Yu, et al.Carbohydrate Polymers|February 11, 2014
Effects of amylose content on property and microstructure of starch-graft-sodium acrylate copolymersZhi Zhang, Peirong Chen, Xianfeng Du, et al.Carbohydrate Polymers|November 19, 2024
Mechanism underlying V-type structure formation in maize starch through glycerol-ethanol thermal substitution methodZhijie Zhu, Kai Du, Zhiqian Ma, et al.Pageof 11