Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Starch, Chemistry, Amylose, Digestion (alchemy), Amylopectin, and Food science.
Synergistic effects of Eudragit® <scp>L100</scp> and trehalose in bacterial viability retention during single droplet drying
Electrospinning of emulsions stabilized by octenylsuccinylated starch and pullulan
Characterization of different high amylose starch granules. Part Ⅱ: Structure evolution during digestion and distinct digestion mechanisms
Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches
Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content
Insights into molecular structure and digestion rate of oat starch
Understanding how the aggregation structure of starch affects its gastrointestinal digestion rate and extent
Molecular Structure Evaluation of Wheat Gluten during Frozen Storage
Structure and digestion of hybrid Indica rice starch and its biosynthesis
Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization
Rheological Properties of Polysaccharides from Longan (<i>Dimocarpus longan</i>Lour.) Fruit
Preparation of cassava starch-based superabsorbent polymer using a twin-roll mixer as reactor
Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten
Thermal-oxidative degradation of high-amylose corn starch