language Türkçe
GW

Gao, Wei

20 papers · 833 citations · 2021–2023

Publications
20
Citations
833
Years
3
Publications
Title Year Type Citations
Enzymatic Modification of Starch Using Recombinant Genes from Sorghum in <i>Escherichia coli</i>: Insights and Potential Applications
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2023 Article 1
Investigating structural and property modifications in starch from waxy, stick, and H37 sorghum varieties: Advancing starch structure understanding and applications
INDUSTRIAL CROPS AND PRODUCTS
2023 Article 21
Structure and genetic regulation of starch formation in sorghum<i> (Sorghum</i><i> bicolor</i><i> (L.)</i><i> Moench)</i> endosperm: A review
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
2023 Review 28
Effects of different moisture contents on the structure and properties of corn starch during extrusion (vol 368, 130804, 2022)
FOOD CHEMISTRY
2022 Correction 0
Effects of different moisture contents on the structure and properties of corn starch during extrusion
FOOD CHEMISTRY
2022 Article 132
Characterization of starch structures isolated from the grains of waxy, sweet, and hybrid sorghum (<i>Sorghum bicolor</i> L. Moench)
FRONTIERS IN NUTRITION
2022 Article 14
Antimicrobial Activity, Microstructure, Mechanical, and Barrier Properties of Cassava Starch Composite Films Supplemented With Geranium Essential Oil
FRONTIERS IN NUTRITION
2022 Article 21
Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase
FOOD HYDROCOLLOIDS
2022 Article 47
The formation of starch-lipid complexes by microwave heating
FOOD CHEMISTRY
2022 Article 89
Antibacterial activity, optical, and functional properties of corn starch-based films impregnated with bamboo leaf volatile oil (vol 357, 129743, 2021)
FOOD CHEMISTRY
2022 Correction 0
An overview on plasticized biodegradable corn starch-based films: the physicochemical properties and gelatinization process
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
2022 Review 70
Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch
FOOD HYDROCOLLOIDS
2021 Article 13
Preparation and evaluation of starch-based extrusion-blown nanocomposite films incorporated with nano-ZnO and nano-SiO<sub>2</sub>
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
2021 Article 58
Effects of proteins on the structure, physicochemical properties, and <i>in vitro</i> digestibility of wheat starch-lauric acid complexes under various cooking methods
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
2021 Article 19
Development and characterization of starch films prepared by extrusion blowing: The synergistic plasticizing effect of water and glycerol
LWT-FOOD SCIENCE AND TECHNOLOGY
2021 Article 62
Antibacterial activity, optical, and functional properties of corn starch-based films impregnated with bamboo leaf volatile oil
FOOD CHEMISTRY
2021 Article 44
Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate
FOOD CHEMISTRY
2021 Article 31
Structural changes in corn starch granules treated at different temperatures
FOOD HYDROCOLLOIDS
2021 Article 95
Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes
FOOD CHEMISTRY
2021 Article 51
Synthetic mechanism of octenyl succinic anhydride modified corn starch based on shells separation pretreatment
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
2021 Article 37