152 results on '"Tao, Haiteng"'
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2. Recombinant microgels utilized to formulate green Pickering emulsions
3. Effect of different screw speeds on the structure and properties of starch straws
4. The structural and functional properties of a novel enzyme-modified starch as an alternative to hydroxypropyl starch ether
5. Effect of sesbania gum on the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate gels
6. Influence of heat treatment before and/or after high-pressure homogenization on the structure and emulsification properties of soybean protein isolate
7. Adsorption properties of corn starch modified by malt amylases and crosslinking agents: A comparison between sodium trimetaphosphate and organic acids
8. Effects of biomass additives on mechanical strength and water resistance of corn starch straws
9. Effects of polyols with different hydroxyl numbers on the structure and properties of starch straws
10. Adjusting the hydrophobicity of recombinant microgels to improve interfacial activity: Using a promising pickering emulsion stabilizer with a dense cubic structure
11. Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China
12. Water-in-oil oleogel with biphasic stabilization for fabrication of low-fat salad dressing
13. Effects of different ratios of mannitol to sorbitol on the functional properties of sweet potato starch films
14. Intermolecular interactions between starch and polyvinyl alcohol for improving mechanical properties of starch-based straws
15. Effects of different sources of cellulose on mechanical and barrier properties of thermoplastic sweet potato starch films
16. Effects of different rapid cooling temperatures and annealing on functional properties of starch straws after thermoplastic extrusion
17. The relationship between molecular structure and film-forming properties of thermoplastic starches from different botanical sources
18. Conformational changes and the formation of new bonds achieving robust nanoemulsions by electrostatic interactions between whey protein isolate and chondroitin sulfate
19. Self-healing properties of retrograded starch films with enzyme-treated waxy maize starch as healing agent
20. Correlation between interfacial adhesion and functional properties of corn stalk cellulose-reinforced corn starch-based biodegradable straws
21. Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan
22. Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase
23. Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt
24. Effect of different screw speeds on the structure and properties of starch straws
25. Recombinant microgels utilized to formulate green Pickering emulsions
26. Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol
27. The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase
28. Comparative transcriptome and microbiota analyses provide new insights into the adverse effects of industrial trans fatty acids on the small intestine of C57BL/6 mice
29. Short-Chain Fatty-Acid-Producing Micro-Organisms Regulate the Pancreatic FFA2-Akt/PI3K Signaling Pathway in a Diabetic Rat Model Affected by Pumpkin Oligosaccharides
30. Effect of industrial trans-fatty acids-enriched diet on gut microbiota of C57BL/6 mice
31. The effects of sequential enzyme modifications on structural and physicochemical properties of sweet potato starch granules
32. Effect of sesbania gum on the rheological, textural, and microstructural characteristics of CaSO4-induced soy protein isolate gels
33. Ultrasound improves the physicochemical and foam properties of whey protein microgel
34. Effects of primary, secondary and tertiary structures on functional properties of thermoplastic starch biopolymer blend films
35. Effects of Lycium barbarum Polysaccharide on Pasting, Rheology, and In Vitro Digestibility of Starch
36. Effects of Lycium barbarum Polysaccharide on Pasting, Rheology, and In Vitro Digestibility of Starch.
37. Combination of Chronic Alcohol Consumption and High-Salt Intake Elicits Gut Microbial Alterations and Liver Steatosis in Mice
38. Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing
39. Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate
40. Effects of soy protein isolate on mechanical and hydrophobic properties of oxidized corn starch film
41. Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour
42. The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch
43. Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour
44. Nanocapsules formed by interactions between chondroitin sulfate and egg white protein for encapsulating hydrophilic ingredients
45. Lycium barbarum polysaccharide attenuates myocardial injury in high-fat diet-fed mice through manipulating the gut microbiome and fecal metabolome
46. Lycium barbarum polysaccharide attenuates myocardial injury in high-fat diet-fed mice through manipulating the gut microbiome and fecal metabolome
47. The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch
48. Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing
49. Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol
50. Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate
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