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Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch

Food and bioprocess technology, 2020-03, Vol.13 (3), p.442-451

2020

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

1, 2025

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A fluorometric method for aptamer-based simultaneous determination of two kinds of the fusarium mycotoxins zearalenone and fumonisin B1 making use of gold nanorods and upconversion nanoparticles

Mikrochimica acta (1966), 2020-04, Vol.187 (4), p.254-254, Article 254

2020

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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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Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation

Food and bioprocess technology, 2015-03, Vol.8 (3), p.589-604

2015

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Triple-Mode Aptasensor for Sensitive and Reliable Determination of Staphylococcal Enterotoxin B

Food analytical methods, 2020-06, Vol.13 (6), p.1255-1261

2020

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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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Equipment-Free Quantitative Detection of Salmonella typhimurium with a Liposome and Enzyme Reaction-Based Lateral Flow Assay

Food analytical methods, 2022, Vol.15 (6), p.1482-1489

2022

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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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Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice

Food and bioprocess technology, 2015-09, Vol.8 (9), p.1958-1973

2015

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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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Residence Time Distribution for Evaluating Flow Patterns and Mixing Actions of Rice Extruded with Thermostable α-Amylase

Food and bioprocess technology, 2017-06, Vol.10 (6), p.1015-1030

2017

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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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Effects of Extrusion Technology Combined with Enzymatic Hydrolysis on the Structural and Physicochemical Properties of Porous Corn Starch

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

A fluorometric method for aptamer-based simultaneous determination of two kinds of the fusarium mycotoxins zearalenone and fumonisin B1 making use of gold nanorods and upconversion nanoparticles

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

Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation

Triple-Mode Aptasensor for Sensitive and Reliable Determination of Staphylococcal Enterotoxin B

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

Equipment-Free Quantitative Detection of Salmonella typhimurium with a Liposome and Enzyme Reaction-Based Lateral Flow Assay

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

Effect of Thermostable α-Amylase Addition on the Physicochemical Properties, Free/Bound Phenolics and Antioxidant Capacities of Extruded Hulled and Whole Rice

Advances in Starch Nanoparticle for Emulsion Stabilization

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

Residence Time Distribution for Evaluating Flow Patterns and Mixing Actions of Rice Extruded with Thermostable α-Amylase

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

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