34 results on '"Qiao, Dongling"'
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2. Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels
3. Enhancing thermal stability and mechanical resilience in gelatin/starch composites through polyvinyl alcohol integration
4. Self-assembly of curdlan molecules for the formation of thermally induced gels
5. Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy
6. Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength
7. Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system
8. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
9. Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment
10. Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration
11. Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment
12. Food structuring using microfluidics: Updated progress in fundamental principles and structure types
13. Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
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. Improved sample preparation method on the morphology observation of hydrophilic polysaccharides for atomic force microscopy (AFM)
17. Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio
18. Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system
19. Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system
20. New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy
21. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system
22. Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
23. Increasing the pH value during thermal processing suppresses the starch digestion of the resulting starch-protein-lipid complexes
24. Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system
25. Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system
26. Deacetylation enhances the properties of konjac glucomannan/agar composites
27. Xanthan gum inclusion optimizes the sol-gel and mechanical properties of agar/konjac glucomannan system for designing core-shell structural capsules
28. Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications
29. An insight into starch slowly digestible features enhanced by microwave treatment
30. A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering
31. Understanding the multi-scale structure and digestion rate of water chestnut starch
32. Multi-scale structure and pasting/digestion features of yam bean tuber starches
33. A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch
34. Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers
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