172 results on '"Qiao, Dongling"'
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2. Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix
3. Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels
4. Enhancing thermal stability and mechanical resilience in gelatin/starch composites through polyvinyl alcohol integration
5. Self-assembly of curdlan molecules for the formation of thermally induced gels
6. Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy
7. Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan
8. Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength
9. Biofunctional chitosan–biopolymer composites for biomedical applications
10. Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system
11. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
12. Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies
13. Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates
14. Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment
15. Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix
16. Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration
17. Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment
18. Food structuring using microfluidics: Updated progress in fundamental principles and structure types
19. Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
20. Enrichment of resistant starch in starch-protein hydrolysate binary matrix by modulating pH during thermal processing
21. Ingesting retrograded rice (Oryza sativa) starch relieves high-fat diet induced hyperlipidemia in mice by altering intestinal bacteria
22. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure
23. Improved sample preparation method on the morphology observation of hydrophilic polysaccharides for atomic force microscopy (AFM)
24. Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio
25. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications
26. Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system
27. For efficient treatment of starch using aqueous ionic liquid at room temperature
28. Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system
29. New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy
30. Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system
31. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system
32. Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
33. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion
34. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations
35. Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration
36. Increasing the pH value during thermal processing suppresses the starch digestion of the resulting starch-protein-lipid complexes
37. Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system
38. Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system
39. Deacetylation enhances the properties of konjac glucomannan/agar composites
40. Xanthan gum inclusion optimizes the sol-gel and mechanical properties of agar/konjac glucomannan system for designing core-shell structural capsules
41. Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications
42. An insight into starch slowly digestible features enhanced by microwave treatment
43. A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering
44. A Novel and Accurate Method for Moisture Adsorption Isotherm Determination of Sultana Raisins
45. Understanding the multi-scale structure and digestion rate of water chestnut starch
46. Multi-scale structure and pasting/digestion features of yam bean tuber starches
47. A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch
48. Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids.
49. Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers
50. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism.
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