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Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

Carbohydrate polymers, 2017-01, Vol.155, p.109-116

2017

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Structure and enzymatic resistivity of debranched high temperature–pressure treated high-amylose corn starch

Journal of cereal science, 2013-05, Vol.57 (3), p.348-355

2013

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Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

Comprehensive reviews in food science and food safety, 2022-07, Vol.21 (4), p.3244-3273

2022

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Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features

International journal of biological macromolecules, 2019-01, Vol.121, p.882-888

2019

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Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system

Food science and human wellness, 2023-03, Vol.12 (2), p.512-519

2023

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Effects of amylose and phosphate monoester on aggregation structures of heat-moisture treated potato starches

Carbohydrate polymers, 2014-03, Vol.103, p.228-233

2014

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Correction: Qiao et al. Microstructure and Mechanical/Hydrophilic Features of Agar-Based Films Incorporated with Konjac Glucomannan. Polymers 2019, 11, 1952

Polymers, 2021-09, Vol.13 (19), p.3352

2021

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Tailoring Multi-Level Structural and Practical Features of Gelatin Films by Varying Konjac Glucomannan Content and Drying Temperature

Polymers, 2020-02, Vol.12 (2), p.385

2020

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Textural Properties of Chinese Water Chestnut ( Eleocharis dulcis ) during Steam Heating Treatment

Foods, 2022-04, Vol.11 (9), p.1175

2022

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Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

Food chemistry, 2019-01, Vol.271, p.102-108

2019

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Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments

Food science & technology, 2017-01, Vol.75, p.344-351

2017

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Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Foods, 2022-02, Vol.11 (4), p.501

2022

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Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp ( Litopenaeus vannamei )

Foods, 2023-03, Vol.12 (6), p.1332

2023

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Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship

Food hydrocolloids, 2015-08, Vol.50, p.228-236

2015

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Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship

Carbohydrate polymers, 2022-05, Vol.284, p.119176-119176, Article 119176

2022

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Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications

Carbohydrate polymers, 2021-10, Vol.270, p.118358-118358, Article 118358

2021

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Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

Trends in food science & technology, 2021-08, Vol.114, p.212-231

2021

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Supramolecular structure of A- and B-type granules of wheat starch

Food hydrocolloids, 2013-05, Vol.31 (1), p.68-73

2013

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Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp

Food chemistry, 2022-01, Vol.366, p.130579-130579, Article 130579

2022

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Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system

Carbohydrate polymers, 2022-02, Vol.277, p.118879-118879, Article 118879

2022

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New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy

Food hydrocolloids, 2023-03, Vol.136, p.108232, Article 108232

2023

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Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches

Food hydrocolloids, 2020-08, Vol.105, p.105823, Article 105823

2020

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Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility

Carbohydrate polymers, 2021-06, Vol.261, p.117841-117841, Article 117841

2021

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Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies

Journal of agricultural and food chemistry, 2024-07, Vol.72 (29), p.16095-16111

2024

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Understanding the structure and digestibility of heat-moisture treated starch

International journal of biological macromolecules, 2016-07, Vol.88, p.1-8

2016

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Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

Structure and enzymatic resistivity of debranched high temperature–pressure treated high-amylose corn starch

Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features

Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system

Effects of amylose and phosphate monoester on aggregation structures of heat-moisture treated potato starches

Correction: Qiao et al. Microstructure and Mechanical/Hydrophilic Features of Agar-Based Films Incorporated with Konjac Glucomannan. Polymers 2019, 11, 1952

Tailoring Multi-Level Structural and Practical Features of Gelatin Films by Varying Konjac Glucomannan Content and Drying Temperature

Textural Properties of Chinese Water Chestnut ( Eleocharis dulcis ) during Steam Heating Treatment

Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp ( Litopenaeus vannamei )

Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship

Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship

Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

Supramolecular structure of A- and B-type granules of wheat starch

Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp

Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system

New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy

Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches

Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility

Effect of the Combined Ultrasound with Other Technologies on Food Allergenicity: Ultrasound before, under, and after Other Technologies

Understanding the structure and digestibility of heat-moisture treated starch

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