44 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. Biofunctional chitosan–biopolymer composites for biomedical applications
4. Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system
5. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
6. Physicochemical Properties of Starch
7. Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies
8. Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates
9. Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment
10. Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix
11. Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration
12. Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment
13. Food structuring using microfluidics: Updated progress in fundamental principles and structure types
14. Enrichment of resistant starch in starch-protein hydrolysate binary matrix by modulating pH during thermal processing
15. Ingesting retrograded rice (Oryza sativa) starch relieves high-fat diet induced hyperlipidemia in mice by altering intestinal bacteria
16. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure
17. Improved sample preparation method on the morphology observation of hydrophilic polysaccharides for atomic force microscopy (AFM)
18. Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio
19. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications
20. Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system
21. For efficient treatment of starch using aqueous ionic liquid at room temperature
22. Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system
23. New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy
24. Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system
25. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system
26. Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
27. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion
28. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations
29. Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration
30. Increasing the pH value during thermal processing suppresses the starch digestion of the resulting starch-protein-lipid complexes
31. Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system
32. Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system
33. Deacetylation enhances the properties of konjac glucomannan/agar composites
34. Xanthan gum inclusion optimizes the sol-gel and mechanical properties of agar/konjac glucomannan system for designing core-shell structural capsules
35. Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods
36. Controlling Sodium Chloride Concentration Modulates the Supramolecular Structure and Sol Features of Wheat Starch-Acetylated Starch Binary Matrix
37. Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications
38. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
39. Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids
40. Front Cover: Cover Image, Volume 21, Issue 4
41. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism
42. Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage
43. Correction: Qiao et al. Microstructure and Mechanical/Hydrophilic Features of Agar-Based Films Incorporated with Konjac Glucomannan. Polymers 2019, 11, 1952
44. Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan.
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