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Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates
Food hydrocolloids, 2018-11, Vol.84, p.473-480
2018
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Textural quality of sweet dumpling: effect of germination of waxy rice
International journal of food science & technology, 2021-08, Vol.56 (8), p.4081-4090
2021
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Effect of salt addition on iota-carrageenan solution properties
Food hydrocolloids, 2021-04, Vol.113, p.106491, Article 106491
2021
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Insights on the structure and digestibility of sweet potato starch: Effect of postharvest storage of sweet potato roots
International journal of biological macromolecules, 2020-02, Vol.145, p.694-700
2020
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Applications of metal–organic frameworks for oral delivery systems
Nano select, 2022-04, Vol.3 (4), p.829-833
2022
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Development of pullulan/carboxylated cellulose nanocrystal/tea polyphenol bionanocomposite films for active food packaging
International journal of biological macromolecules, 2021-09, Vol.186, p.405-413
2021
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A novel method for obtaining high amylose starch fractions from debranched starch
Current research in food science, 2023-01, Vol.7, p.100589-100589, Article 100589
2023
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Dietary compounds slow starch enzymatic digestion: A review
Frontiers in nutrition (Lausanne), 2022-09, Vol.9, p.1004966-1004966
2022
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Basic principles in starch multi-scale structuration to mitigate digestibility: A review
Trends in food science & technology, 2021-03, Vol.109, p.154-168
2021
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Effect of protein types on structure and digestibility of starch-protein-lipids complexes
Food science & technology, 2020-12, Vol.134, p.110175, Article 110175
2020
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Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharide
Food chemistry, 2022-09, Vol.387, p.132876-132876, Article 132876
2022
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Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread
Food chemistry, 2022-01, Vol.366, p.130614-130614, Article 130614
2022
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Further insights into the evolution of starch assembly during retrogradation using SAXS
International journal of biological macromolecules, 2020-07, Vol.154, p.521-527
2020
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Starch crystal seed tailors starch recrystallization for slowing starch digestion
Food chemistry, 2022-08, Vol.386, p.132849-132849, Article 132849
2022
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Understanding the structure, digestibility, texture and flavor attributes of rice noodles complexation with xanthan and dodecyl gallate
Food hydrocolloids, 2022-06, Vol.127, p.107538, Article 107538
2022
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Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid
Food hydrocolloids, 2019-04, Vol.89, p.821-828
2019
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Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
Food hydrocolloids, 2020-05, Vol.102, p.105637, Article 105637
2020
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Dry heating and annealing treatment synergistically modulate starch structure and digestibility
International journal of biological macromolecules, 2019-09, Vol.137, p.554-561
2019
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Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing
Food hydrocolloids, 2022-01, Vol.122, p.107121, Article 107121
2022
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How to calculate starch lamellar features with improved accuracy by small angle X-ray scattering
International journal of biological macromolecules, 2019-12, Vol.141, p.622-625
2019
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Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains
Food hydrocolloids, 2022-03, Vol.124, p.107255, Article 107255
2022
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Understanding the effect of freeze-drying on microstructures of starch hydrogels
Food hydrocolloids, 2020-04, Vol.101, p.105509, Article 105509
2020
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A facile method for classifying starch fractions rich in long linear dextrin
Food hydrocolloids, 2023-02, Vol.135, p.108182, Article 108182
2023
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Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content
International journal of biological macromolecules, 2019-10, Vol.139, p.785-792
2019
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Preparation, stability and controlled release properties of starch-based micelles for oral delivery of hydrophobic bioactive molecules
International journal of biological macromolecules, 2024-03, Vol.262 (Pt 2), p.130241-130241, Article 130241
2024
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