Influence of different polysaccharides and wobbling processing on the quality of steamed noodles with wheat starch (Niangpi)
He, Yueyue, Safdar, Bushra, Li, He, Song, Wenjie, Li, Lu, Chen, Cunshe, Wu, Mengdan, Liu, Xinqi
Published in International journal of food properties (31.12.2022)
Published in International journal of food properties (31.12.2022)
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Journal Article
Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis
Chen, Cunshe, Tong, Fang, Sun, Ruohao, Yang, Jufang, Pang, Zhihua, Liu, Xinqi
Published in Foods (01.11.2023)
Published in Foods (01.11.2023)
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Journal Article
Reducing toxic constituents of ginkgolic acid content and improving bioactive flavonoid content from Ginkgo biloba leaves by high‐temperature pretreatment processing
Zhao, Fen, Huang, Shan, Ge, Liufeng, Wang, Yongzhen, Liu, Yuwei, Chen, Cunshe, Liu, Xinqi, Han, Qianwen
Published in Food science & nutrition (01.02.2023)
Published in Food science & nutrition (01.02.2023)
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Journal Article
Study on Active Particles in Air Plasma and Their Effect on α-Amylase
Chen, Cunshe, Sun, Ruohao, Liu, Ping, Yang, Jufang, Ouyang, Zhixuan, Pang, Zhihua
Published in Foods (01.09.2022)
Published in Foods (01.09.2022)
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Journal Article
Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum
Pang, Zhihua, Tong, Fang, Jiang, Siyuan, Chen, Cunshe, Liu, Xinqi
Published in International journal of biological macromolecules (31.03.2023)
Published in International journal of biological macromolecules (31.03.2023)
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Journal Article
Fundamental understanding of the role of gelatin in stabilizing milk protein systems during acidification
Pang, Zhihua, Luo, Yuwan, Ma, Peipei, Chen, Cunshe, Liu, Xinqi
Published in Food science & technology (30.12.2022)
Published in Food science & technology (30.12.2022)
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Journal Article
Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum
Li, Borui, Gu, Wenjuan, Bourouis, Imane, Sun, Mengya, Huang, Yating, Chen, Cunshe, Liu, Xinqi, Pang, Zhihua
Published in Food hydrocolloids (01.06.2022)
Published in Food hydrocolloids (01.06.2022)
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Journal Article
Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions
Pang, Zhihua, Bourouis, Imane, Sun, Mengya, Cao, Jinnuo, Liu, Ping, Sun, Ruohao, Chen, Cunshe, Li, He, Liu, Xinqi
Published in International journal of biological macromolecules (01.06.2022)
Published in International journal of biological macromolecules (01.06.2022)
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Journal Article
Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion
Pang, Zhihua, Sun, Mengya, Li, Borui, Bourouis, Imane, Chen, Cunshe, Huang, Yating, Liu, Xinqi, Wang, Pengjie
Published in International journal of biological macromolecules (01.02.2024)
Published in International journal of biological macromolecules (01.02.2024)
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Journal Article
Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation
Sun, Mengya, Ma, Peipei, Chen, Cunshe, Pang, Zhihua, Huang, Yating, Liu, Xinqi, Wang, Pengjie
Published in International journal of biological macromolecules (01.12.2023)
Published in International journal of biological macromolecules (01.12.2023)
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Journal Article
Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels
Bourouis, Imane, McClements, David Julian, Chen, Cunshe, Li, He, Pang, Zhihua, Liu, Xinqi
Published in Food science & technology (15.08.2024)
Published in Food science & technology (15.08.2024)
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Journal Article
Rheology and tribology properties of cereal and legume flour paste from different botanical origins
Pang, Zhihua, Cao, Jinnuo, Li, He, Chen, Cunshe, Liu, Xinqi
Published in Journal of food science (01.12.2020)
Published in Journal of food science (01.12.2020)
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