Rheological behaviors, structural properties and freeze–thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches... von Zhao, Shenchi, Li, Xin, Hu, Gongshe, Liang, Xi, Liu, Chengguo, Liu, Qian

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Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels von Jiang, Shuai, Zhao, Shenchi, Jia, Xiwen, Wang, Hui, Zhang, Huan, Liu, Qian, Kong, Baohua

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Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide von Cao, Chuanai, Zhao, Shenchi, Chen, Jiaxin, Wang, Hui, Liu, Qian, Kong, Baohua

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Method for preparing fat substitutes by regulating and controlling oil droplet gathering in emulsion through flaxseed gum von LIU QIAN, CAO CHUAN'AI, JIA XIWEN, KONG BAOHUA, ZHAO SHENCHI

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