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Recent advances in starch, polyvinyl alcohol based polymer blends, nanocomposites and their biodegradability

Carbohydrate polymers, 2011-04, Vol.85 (1), p.7-16

2011

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Effects of plasticizers on the structure and properties of starch–clay nanocomposite films

Carbohydrate polymers, 2008-01, Vol.74 (3), p.552-558

2008

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A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-10

2017

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Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Food Chemistry: X, 2021-12, Vol.12, p.100141-100141, Article 100141

2021

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Effects of high temperature and high relative humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles

Journal of future foods, 2024-06, Vol.4 (2), p.159-166

2024

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Barrier and Mechanical Properties of Starch-Clay Nanocomposite Films

Cereal chemistry, 2008-05, Vol.85 (3), p.433-439

2008

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Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

Food Science and Technology Research, 2015, Vol.21(4), pp.597-605

2015

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Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Foods, 2023-10, Vol.12 (20), p.3818

2023

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Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Foods, 2022-09, Vol.11 (18), p.2722

2022

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Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances

Trends in food science & technology, 2021-06, Vol.112, p.268-282

2021

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In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion

Food hydrocolloids, 2023-01, Vol.134, p.108103, Article 108103

2023

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Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel

Food chemistry, 2022-11, Vol.394, p.133456-133456, Article 133456

2022

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The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate

International journal of biological macromolecules, 2021-07, Vol.183, p.1402-1409

2021

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Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein

CYTA: journal of food, 2019-01, Vol.17 (1), p.384-392

2019

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Effects of whey and soy protein addition on bread rheological property of wheat flour

Journal of texture studies, 2018-02, Vol.49 (1), p.38-46

2018

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Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels

Journal of cereal science, 2021-11, Vol.102, p.103350, Article 103350

2021

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Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment

Journal of cereal science, 2021-05, Vol.99, p.103234, Article 103234

2021

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Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel

Food hydrocolloids, 2022-10, Vol.131, p.107843, Article 107843

2022

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Preparation and characterization of carnauba wax-based particle with hierarchical structure and its use as hydrophobic coating for chitosan films

Carbohydrate polymers, 2023-11, Vol.319, p.121224-121224, Article 121224

2023

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Physicochemical Changes and Antioxidant Activity Prediction Model of Corn/Ginger-Based Extrudates during a Long Term Storage

Food Science and Technology Research, 2015, Vol.21(5), pp.715-725

2015

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Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives

Food hydrocolloids, 2023-11, Vol.144, p.109041, Article 109041

2023

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Structure and functionality of cinnamaldehyde/chitosan/gum Arabic complex particles

Food hydrocolloids, 2024-01, Vol.146, p.109220, Article 109220

2024

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Compression Deformation Mechanisms at the Nanoscale in Magnesium Single Crystal

Acta metallurgica sinica : English letters, 2013-02, Vol.26 (1), p.75-84

2013

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Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity

Food hydrocolloids, 2022-08, Vol.129, p.107532, Article 107532

2022

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Recent applications of hydrogels in food safety sensing: Role of hydrogels

Trends in food science & technology, 2022-11, Vol.129, p.244-257

2022

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Recent advances in starch, polyvinyl alcohol based polymer blends, nanocomposites and their biodegradability

Effects of plasticizers on the structure and properties of starch–clay nanocomposite films

A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS

Effects of high temperature and high relative humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles

Barrier and Mechanical Properties of Starch-Clay Nanocomposite Films

Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances

In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion

Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel

The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate

Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein

Effects of whey and soy protein addition on bread rheological property of wheat flour

Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels

Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment

Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel

Preparation and characterization of carnauba wax-based particle with hierarchical structure and its use as hydrophobic coating for chitosan films

Physicochemical Changes and Antioxidant Activity Prediction Model of Corn/Ginger-Based Extrudates during a Long Term Storage

Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives

Structure and functionality of cinnamaldehyde/chitosan/gum Arabic complex particles

Compression Deformation Mechanisms at the Nanoscale in Magnesium Single Crystal

Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity

Recent applications of hydrogels in food safety sensing: Role of hydrogels

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