400 results on '"Zhang, Binjia"'
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2. In the process of polysaccharide gel formation: A review of the role of competitive relationship between water and alcohol molecules
3. Prolonging heat-moisture treatment time at medium moisture content optimizes the quality attributes of cooked brown rice through starch structural alteration
4. Self-assembly of curdlan molecules for the formation of thermally induced gels
5. Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy
6. Advanced functional chitosan-based nanocomposite materials for performance-demanding applications
7. Research progress in ultrasound and its assistance treatment to reduce food allergenicity: Mechanisms, influence factor, application and prospect
8. Mechanism for the synergistic gelation of konjac glucomannan and κ-carrageenan
9. Structural features of rice starch-protein system: Influence of retrogradation time and quick-freezing temperature
10. Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength
11. Resolving differences in digestion features of cooked rice and wheat noodles: A view from starch multiscale structure
12. Incorporating κ-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system
13. The possibility of the computer simulation-assisted IDDSI framework for the development of thickened brown rice paste
14. Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
15. Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels
16. Incorporating ions during thermal processing tailors the microstructure and practical features of rice starch/anthocyanin binary system
17. Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix
18. Biofunctional chitosan–biopolymer composites for biomedical applications
19. Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system
20. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
21. Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies
22. Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates
23. Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment
24. Physicochemical Properties of Starch
25. Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix
26. Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration
27. Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment
28. Food structuring using microfluidics: Updated progress in fundamental principles and structure types
29. Acetated starch inclusion to tailor the hierarchical structure and sol-gel features of middle gluten wheat starch-based binary matrices
30. Insight of soy protein isolate to decrease the gel properties corn starch based binary system: Rheological and structural investigation
31. Enrichment of resistant starch in starch-protein hydrolysate binary matrix by modulating pH during thermal processing
32. Ingesting retrograded rice (Oryza sativa) starch relieves high-fat diet induced hyperlipidemia in mice by altering intestinal bacteria
33. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure
34. Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio
35. Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system
36. For efficient treatment of starch using aqueous ionic liquid at room temperature
37. Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system
38. New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy
39. Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system
40. Mechanism behind the rheological property improvement of fava bean protein by the presence of dextran
41. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system
42. Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels
43. Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification
44. Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms
45. Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
46. Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion
47. Effects of wet-media milling on multi-scale structures and in vitro digestion of tapioca starch and the structure-digestion relationship
48. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations
49. Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective.
50. Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration
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