19 results on '"Qiao, Dongling"'
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2. Self-assembly of curdlan molecules for the formation of thermally induced gels
3. Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy
4. Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength
5. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
6. Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment
7. Improved sample preparation method on the morphology observation of hydrophilic polysaccharides for atomic force microscopy (AFM)
8. Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio
9. Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system
10. Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system
11. New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy
12. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system
13. Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
14. Xanthan gum inclusion optimizes the sol-gel and mechanical properties of agar/konjac glucomannan system for designing core-shell structural capsules
15. An insight into starch slowly digestible features enhanced by microwave treatment
16. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
17. A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering
18. Understanding the multi-scale structure and digestion rate of water chestnut starch
19. A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch
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