Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Starch, Rheology, Chemistry, Food science, Guar gum, and Guar.
Transcriptomics-based revelation of the effect of daidzein on the possible synthesis pathway of selenium-enriched exopolysaccharides in Monascus purpureus
Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3
Effect of three polysaccharides with different charge characteristics on the properties of highland barley starch gel
Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels
Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols
The role of guar gum in improving the gel and structural characteristics of germinated highland barley starch
Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility
Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties
Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch