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Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Current research in food science, 2022-01, Vol.5, p.28-33

2022

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The effects of Mesona chinensis Benth gum on the pasting, rheological, and microstructure properties of different types of starches

Current research in food science, 2022-01, Vol.5, p.2287-2293

2022

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Interaction between rice starch and Mesona chinensis Benth polysaccharide gels: Pasting and gelling properties

Carbohydrate polymers, 2020-07, Vol.240, p.116316-116316, Article 116316

2020

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Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch

Food hydrocolloids, 2021-11, Vol.120, p.106925, Article 106925

2021

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Design of colloid structure to realize gel salt reduction: a review

Critical reviews in food science and nutrition, 2024-04, p.1-14

2024

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Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch

Food hydrocolloids, 2022-02, Vol.123, p.107136, Article 107136

2022

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Vanillin-assisted preparation of chitosan-betaine stabilized corn starch gel: Gel properties and microstructure characteristics

Food hydrocolloids, 2024-03, Vol.148, p.109510, Article 109510

2024

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Fabrication and characterization of starch-based bigels under phase control: Structural, physicochemical and 3D printing properties

Food hydrocolloids, 2024-09, p.110623, Article 110623

2024

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Preparation and characterization of curcumin-loaded debranched starch/Mesona chinensis polysaccharide microcapsules: Loading levels and in vitro release

Food hydrocolloids, 2023-08, Vol.141, p.108697, Article 108697

2023

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Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment

Critical reviews in food science and nutrition, 2023-05, Vol.ahead-of-print (ahead-of-print), p.1-15

2023

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Improve properties of sweet potato starch film using dual effects: Combination Mesona chinensis Benth polysaccharide and sodium carbonate

Food science & technology, 2021-04, Vol.140, p.110679, Article 110679

2021

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Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance

Food hydrocolloids, 2024-09, Vol.154, p.110161, Article 110161

2024

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The role of guar gum in improving the gel and structural characteristics of germinated highland barley starch

International journal of biological macromolecules, 2023-05, Vol.238, p.124052-124052, Article 124052

2023

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Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties

Food hydrocolloids, 2022-03, Vol.124, p.107205, Article 107205

2022

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Recent progress in regulating starch digestibility using natural additives and sustainable processing operations

Critical reviews in food science and nutrition, 2023-11, p.1-15

2023

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The role of alkali in sweet potato starch-Mesona chinensis Benth polysaccharide gels: Gelation, rheological and structural properties

International journal of biological macromolecules, 2021-02, Vol.170, p.366-374

2021

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The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch

International journal of biological macromolecules, 2023-05, Vol.236, p.123906-123906, Article 123906

2023

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Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility

Food hydrocolloids, 2022-05, Vol.126, p.107440, Article 107440

2022

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Mesona chinensis polysaccharides promote molecular crosslinking and gel formation of debranched waxy maize starch

Food science & technology, 2021-08, Vol.148, p.111773, Article 111773

2021

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Utilization of plant extracts to control the safety and quality of fried foods—A review

Comprehensive reviews in food science and food safety, 2023-05, Vol.22 (3), p.2310-2345

2023

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An Analysis of Pilot’s Workload Evaluation Based on Time Pressure and Effort

Engineering Psychology and Cognitive Ergonomics: Performance, Emotion and Situation Awareness, p.32-41

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Development of starch film to realize the value-added utilization of starch in food and biomedicine

Food bioscience, 2024-02, Vol.57, p.103521, Article 103521

2024

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Improvement of Properties of Chestnut Starch Gels Using Dual Effects: Combination of the Mesona chinensis Benth Polysaccharide and Sodium Chloride

ACS food science & technology, 2022-01, Vol.2 (1), p.151-159

2022

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Analysis on Pilot's Behavior Shaping Factors upon Aviation Case Base

Advanced materials research, 2013, Vol.798-799, p.930-935

2013

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When AI meets additive manufacturing: Challenges and emerging opportunities for human-centered products development

Journal of manufacturing systems, 2022-07, Vol.64, p.648-656

2022

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Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

The effects of Mesona chinensis Benth gum on the pasting, rheological, and microstructure properties of different types of starches

Interaction between rice starch and Mesona chinensis Benth polysaccharide gels: Pasting and gelling properties

Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch

Design of colloid structure to realize gel salt reduction: a review

Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch

Vanillin-assisted preparation of chitosan-betaine stabilized corn starch gel: Gel properties and microstructure characteristics

Fabrication and characterization of starch-based bigels under phase control: Structural, physicochemical and 3D printing properties

Preparation and characterization of curcumin-loaded debranched starch/Mesona chinensis polysaccharide microcapsules: Loading levels and in vitro release

Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment

Improve properties of sweet potato starch film using dual effects: Combination Mesona chinensis Benth polysaccharide and sodium carbonate

Pea starch-based oleogels based on capillary water crosslinking: Physicochemical properties and 3D printing performance

The role of guar gum in improving the gel and structural characteristics of germinated highland barley starch

Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties

Recent progress in regulating starch digestibility using natural additives and sustainable processing operations

The role of alkali in sweet potato starch-Mesona chinensis Benth polysaccharide gels: Gelation, rheological and structural properties

The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch

Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility

Mesona chinensis polysaccharides promote molecular crosslinking and gel formation of debranched waxy maize starch

Utilization of plant extracts to control the safety and quality of fried foods—A review

An Analysis of Pilot’s Workload Evaluation Based on Time Pressure and Effort

Development of starch film to realize the value-added utilization of starch in food and biomedicine

Improvement of Properties of Chestnut Starch Gels Using Dual Effects: Combination of the Mesona chinensis Benth Polysaccharide and Sodium Chloride

Analysis on Pilot's Behavior Shaping Factors upon Aviation Case Base

When AI meets additive manufacturing: Challenges and emerging opportunities for human-centered products development

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