Sui, Jie

Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths (vol 144, 111271, 2021)

The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes

Characterization of starch structures isolated from the grains of waxy, sweet, and hybrid sorghum (<i>Sorghum bicolor</i> L. Moench)

Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase

Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths

Synthetic mechanism of octenyl succinic anhydride modified corn starch based on shells separation pretreatment

Physicochemical properties and antibacterial activity of corn starch-based films incorporated with <i>Zanthoxylum bungeanum</i> essential oil

The formation and <i>in vitro</i> enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage