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