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Novel Physical Processing of Starch-Based Products: Strategy for Structure Control

1, 2025

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Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

Journal of food science, 2015-07, Vol.80 (7), p.C1476-C1489

2015

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Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Journal of functional foods, 2015-08, Vol.17, p.214-226

2015

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Tissue-like cultured fish fillets through a synthetic food pipeline

NPJ science of food, 2023-05, Vol.7 (1), p.17-17, Article 17

2023

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Characterization of Proliferation Medium and Its Effect on Differentiation of Muscle Satellite Cells from Larimichthys crocea in Cultured Fish Meat Production

Fishes, 2023-09, Vol.8 (9), p.429

2023

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Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods, 2021-07, Vol.10 (8), p.1695

2021

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High-Resistant Starch Based on Amylopectin Cluster via Extrusion: From the Perspective of Chain-Length Distribution and Structural Formation

Foods, 2024-08, Vol.13 (16), p.2532

2024

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Advances in Starch Nanoparticle for Emulsion Stabilization

Foods, 2023-06, Vol.12 (12), p.2425

2023

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Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature

International journal of food properties, 2020-01, Vol.23 (1), p.1886-1898

2020

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Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review

Trends in food science & technology, 2022-04, Vol.122, p.83-96

2022

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Microscale 3D printing of fish analogues using soy protein food ink

Journal of food engineering, 2023-06, Vol.347, p.111436, Article 111436

2023

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Desorption of nutrients and flavor compounds formation during the cooking of bone soup

Food control, 2022-02, Vol.132, p.108408, Article 108408

2022

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Robotization and intelligent digital systems in the meat cutting industry: From the perspectives of robotic cutting, perception, and digital development

Trends in food science & technology, 2023-05, Vol.135, p.234-251

2023

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Portable beef-freshness detection platform based on colorimetric sensor array technology and bionic algorithms for total volatile basic nitrogen (TVB-N) determination

Food control, 2023-08, Vol.150, p.109741, Article 109741

2023

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Physicochemical and digestibility characterisation of maize starch–caffeic acid complexes

Food science & technology, 2020-03, Vol.121, p.108857, Article 108857

2020

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The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch

Food science & technology, 2021-11, Vol.151, p.112238, Article 112238

2021

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Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing

Trends in food science & technology, 2020-05, Vol.99, p.167-180

2020

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The hydrophobic interaction for ellagic acid binding to soybean protein isolate: Multi-spectroscopy and molecular docking analysis

Food science & technology, 2022-12, Vol.170, p.114110, Article 114110

2022

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Static magnetic field improvement of the quality of rice dumpling subjected to freeze–thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour

Food research international, 2023-12, Vol.174, p.113663-113663, Article 113663

2023

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Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch

Journal of food engineering, 2024-10, Vol.379, p.112128, Article 112128

2024

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Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshness

Meat science, 2022-12, Vol.194, p.108950-108950, Article 108950

2022

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Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review

Trends in food science & technology, 2023-01, Vol.131, p.31-45

2023

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Future foods based on cereals and pulses: innovative technologies and products

International journal of food science & technology, 2023-01, Vol.58 (1), p.297-299

2023

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Nanostarch-Stimulated Cell Adhesion in 3D Bioprinted Hydrogel Scaffolds for Cell Cultured Meat

ACS applied materials & interfaces, 2024-04, Vol.16 (18), p.23015-23026

2024

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Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis - A review

Trends in food science & technology, 2021-09, Vol.115, p.285-296

2021

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Novel Physical Processing of Starch-Based Products: Strategy for Structure Control

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Tissue-like cultured fish fillets through a synthetic food pipeline

Characterization of Proliferation Medium and Its Effect on Differentiation of Muscle Satellite Cells from Larimichthys crocea in Cultured Fish Meat Production

Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

High-Resistant Starch Based on Amylopectin Cluster via Extrusion: From the Perspective of Chain-Length Distribution and Structural Formation

Advances in Starch Nanoparticle for Emulsion Stabilization

Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature

Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review

Microscale 3D printing of fish analogues using soy protein food ink

Desorption of nutrients and flavor compounds formation during the cooking of bone soup

Robotization and intelligent digital systems in the meat cutting industry: From the perspectives of robotic cutting, perception, and digital development

Portable beef-freshness detection platform based on colorimetric sensor array technology and bionic algorithms for total volatile basic nitrogen (TVB-N) determination

Physicochemical and digestibility characterisation of maize starch–caffeic acid complexes

The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch

Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing

The hydrophobic interaction for ellagic acid binding to soybean protein isolate: Multi-spectroscopy and molecular docking analysis

Static magnetic field improvement of the quality of rice dumpling subjected to freeze–thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour

Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch

Olfactory visualization sensor system based on colorimetric sensor array and chemometric methods for high precision assessing beef freshness

Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review

Future foods based on cereals and pulses: innovative technologies and products

Nanostarch-Stimulated Cell Adhesion in 3D Bioprinted Hydrogel Scaffolds for Cell Cultured Meat

Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis - A review

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