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Foods (Basel, Switzerland)|January 10, 2026
Improvement of Phenolic Bioaccessibility and Gut Microbiota Modulation Potential of Black Rice by Extrusion Combined with Solid-State FermentationChunyan Bo, Ersheng Gong, Liqiang Zou, et al.
Food Chemistry|July 29, 2026
Sunflower wax-structured oil phase confers robustness to W/O/W emulsion gel beads for enhanced probiotic viabilityYejun Zhong, Ziyi Zhu, Ruiyun Chen, et al.
Food Chemistry|January 31, 2025
Interface behavior and emulsifying capacity of cow cockle starch: A candidate for stabilizing food-grade pickering emulsionsNanwei Zhu, Yue Li, Ying Huang, et al.
Food Chemistry|September 8, 2019
Microwave pretreatment promotes the annealing modification of rice starchYejun Zhong, Xiaoyue Xiang, Jincheng Zhao, et al.
Food Chemistry|April 2, 2022
Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatmentJianyong Wu, Shunqian Xu, Ying Huang, et al.
Food Chemistry|April 28, 2020
Accelerated aging of rice by controlled microwave treatmentYejun Zhong, Xiaoyue Xiang, Tingting Chen, et al.
Carbohydrate Polymers|August 11, 2018
Modification of potato starch by using superheated steamXiuting Hu, Baozhong Guo, Chengmei Liu, et al.
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