19 results on '"Qiao, Dongling"'
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2. Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan
3. Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates
4. Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix
5. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure
6. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications
7. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion
8. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations
9. Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration
10. Microwave reheating increases the resistant starch content in cooked rice with high water contents
11. Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing
12. Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking
13. Supramolecular and molecular structures of potato starches and their digestion features
14. Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches
15. Supramolecular structure and pasting/digestion behaviors of rice starches following concurrent microwave and heat moisture treatment
16. Influence of crosslinker amount on the microstructure and properties of starch-based superabsorbent polymers by one-step preparation at high starch concentration
17. Effect of alkanol surface grafting on the hydrophobicity of starch-based films
18. Hydration-induced crystalline transformation of starch polymer under ambient conditions
19. Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio
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