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International Journal of Biological Macromolecules|January 23, 2016
Ionic liquids as novel solvents for biosynthesis of octenyl succinic anhydride-modified waxy maize starchDandan Li, Xiwen Zhang, Yaoqi TianInternational Journal of Biological Macromolecules|January 7, 2023
Structure, thermal stability, and in vitro digestibility of rice starch-protein hydrolysate complexes prepared using different hydrothermal treatmentsXiaoxue Lu, Jinling Zhan, Rongrong Ma, et al.Critical Reviews in Food Science and Nutrition|May 28, 2021
Contribution of starch to the flavor of rice-based instant foodsRongrong Ma, Zhengyu Jin, Fan Wang, et al.Food Chemistry|December 10, 2020
Effect of cooling rate on long-term recrystallized crystal of rice starch in the presence of flavor compoundsRongrong Ma, Jinling Zhan, Zhongjie Jiang, et al.Carbohydrate Polymers|April 7, 2023
Simultaneous improvement of the physical and biological properties of starch films by incorporating steviol glycoside-based solid dispersionFan Wang, Jinling Zhan, Rongrong Ma, et al.Food Chemistry|August 28, 2024
Unraveling the impact of starch granule-associated proteins on the emulsifying ability of quinoa starch granules at multiple scalesChang Liu, Rongrong Ma, Wangyang Shen, et al.Carbohydrate Polymers|June 14, 2022
Enzymatically modified starch for paper surface sizing: Enzymes with different action modes and sitesTong Wang, Fan Wang, Rongrong Ma, et al.International Journal of Biological Macromolecules|April 27, 2020
Structure and properties of soft rice starchLingling Wang, Yan Gong, Yanxiang Li, et al.Journal of Chromatography. A|January 28, 2016
Fractionation of dextrin by gradient polyethylene glycol precipitationXiuting Hu, Chengmei Liu, Zhengyu Jin, et al.Food Chemistry|November 29, 2021
Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturationCanxin Cai, Yaoqi Tian, Chunrui Sun, et al.Pageof 13