Showing results (11-20 of 65) with videos related to
Sort By:
Pageof 7
International Journal of Biological Macromolecules|July 2, 2023
Fermentation of resistant starch from the starch-ferulic acid inclusion complex compared with high-amylose corn starchZijun Liu, Nan Deng, Shunjing Luo, et al.Carbohydrate Polymers|February 20, 2020
Structure, properties and potential applications of phytoglycogen and waxy starch subjected to carboxymethylationYao Liu, Keyu Lu, Xiuting Hu, et al.Foods (Basel, Switzerland)|April 13, 2023
Improving the Yield of Feruloyl Oligosaccharides from Rice Bran through Enzymatic Extrusion and Its MechanismFenghong Deng, Xiuting Hu, Yueru Wang, et al.Food Chemistry|October 25, 2024
Gelling ability and gel structure of soy protein isolate influenced by heating in the presence of various acidsHaoqiang Wang, Wen Li, Shunjing Luo, et al.Food Chemistry|May 28, 2026
High-temperature acidification upgraded the stability of acidified milk through fibrillation of casein micellesHongkai Zhang, Jiangping Ye, Shunjing Luo, et al.Food & Function|February 8, 2020
Synthesis of potential prebiotic α-glucooligosaccharides using microbial glucansucrase and their in vitro fecal fermentationXiuting Hu, Liping Song, Yuqi Yang, et al.Foods (Basel, Switzerland)|November 27, 2021
Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from PhytoglycogenXiuting Hu, Yao Liu, Yimei Chen, et al.International Journal of Biological Macromolecules|March 1, 2019
Improving properties of normal maize starch films using dual-modification: Combination treatment of debranching and hydroxypropylationXiuting Hu, Xue Jia, Chaohui Zhi, et al.International Journal of Biological Macromolecules|March 4, 2023
Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginateHongkai Zhang, Xiaofang Bian, Shunjing Luo, et al.Journal of Chromatography. A|November 18, 2017
Preparative fractionation of dextrin by polyethylene glycol: Effects of initial dextrin concentration and pHXiuting Hu, Yu Wang, Chengmei Liu, et al.Pageof 7