蒋洪新｜河南工业大学｜学者主页

2026

Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers

Feiyang Zhang, Zehua Liu, Qiong Zhou, Renyong Zhao, Shengjun Zhang, Hongxin Jiang

Journal of Cereal Science

DOI

2026

Starch‐Driven Water Redistribution Governs Fermentation Stability in High‐Amylose Wheat Dough

Yunfei Yang, Zhonghua Gu, Renyong Zhao, Xinwei Wang, Jichun Tian, Shuangqi Tian, Niu Yongwu, Junwei Feng, Hongxin Jiang

Cereal Chemistry

DOI

2026

Exploring Characteristics of High‐Temperature Dry‐Heated Waxy Wheat Starch

Haochen Wu, Zehua Liu, Yue Li, Zhonghua Gu, Yunfei Yang, Chunli Wang, Kangru Cui, Bihui Dong, Hongxin Jiang

Starch - Stärke

DOI

2026

Surface Association of Flaxseed Oil on Cassava Starch Granules via Prolonged Mild Thermal Treatment: Structural, Pasting, Textural, and Emulsifying Properties

Wendou Xue, Zehong Liang, Zhaodi Lu, Chunli Wang, Y Y Liu, Shunxin Zhang, Xinwei Wang, Hongxin Jiang

Foods

DOI

2026

Thermal‐Processing Effects on Digestibility and Texture of High‐Amylose Corn Starch Instant Noodles

Kangru Cui, Lijuan Shen, Qiong Zhou, Yang Liu, Yun Feng, Shengjun zhang, Renyong Zhao, Hongxin Jiang

Cereal Chemistry

DOI

2026

Insights into the textural characteristics and in-vitro digestibility of bread influenced by structures and properties of high-amylose corn starches

Naveed Mahmood, Xiaodong Li, Sajad Ali, Yunfei Yang, Liang Wang, Qian Ying Liang, Zhenhua Li, Xiaoyan Song, Hongxin Jiang

Food Chemistry X

DOI

2025

降黏酶对高直链小麦面粉中淀粉与面筋蛋白分离效果的影响

姜灵婕，张飞扬，王玉龙，杨云飞，谷中华，冯军伟，田纪春，蒋洪新

《河南工业大学学报(自然科学版)》

DOI

2025

超微粉碎协同复合酶处理小麦麸皮对游离酚释放及其抗氧化作用与降血糖活性的影响

张昭婉，唐若心，刘鉴深，柳泽华，赵仁勇，蒋洪新

《河南工业大学学报(自然科学版)》

DOI

2025

Encapsulation of folic acid-loaded porous starch by glycerol monostearate improves its thermal stability and bioavailability in soda crackers

Ruoxin Tang, Yi Xu, Zhaowan Zhang, Jianshen Liu, Yiran Pu, Renyong Zhao, Zehua Liu, Hongxin Jiang

International Journal of Biological Macromolecules

DOI

2025

Resistant starch in high-amylose wheat flour partially withstands harsh thermal processing

Xianying Sha, Zehua Liu, Feiyang Zhang, Zhaowan Zhang, Lingjie Jiang, Zhonghua Gu, Bihui Dong, Jichun Tian, Hongxin Jiang

Carbohydrate Polymers

DOI

2025

Understanding properties and digestibility of starch sodium octenyl succinate derived from high-amylose wheat starch

Lingjie Jiang, Chunli Wang, Feiyang Zhang, Kangru Cui, Yulong Wang, Bihui Dong, Jichun Tian, Hongxin Jiang

Carbohydrate Polymers

DOI

2025

High-solids gel properties of acid-hydrolyzed waxy maize starch are determined by the molecular-weight distribution

Lingjie Jiang, Yulong Wang, Kangru Cui, Zhonghua Gu, Jay‐lin Jane, Hongxin Jiang

International Journal of Biological Macromolecules

DOI

2024

Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility

Xianying Sha, Zhonghua Gu, Feiyang Zhang, Hongxin Jiang

Food Research International

DOI

2024

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Yulong Wang, Lingjie Jiang, Kangru Cui, Zhonghua Gu, Yunfei Yang, Renyong Zhao, Xinwei Wang, Hongxin Jiang

Grain & Oil Science and Technology

DOI

2024

Exploring characteristics of waxy wheat starches cross-linked at low levels: Insights from pasting, rheological, and textural properties

Zhonghua Gu, Xianying Sha, Xinwei Wang, Renyong Zhao, Reham Ahmed Khashaba, Jay‐lin Jane, Hongxin Jiang

Food Bioscience

DOI

2024

Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics

Zehua Liu, Gaomin Cheng, Zhonghua Gu, Qiong Zhou, Yunfei Yang, Zhaowan Zhang, Renyong Zhao, Chengwei Li, Jichun Tian, Junwei Feng, Hongxin Jiang

International Journal of Biological Macromolecules

DOI

2024

Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance

Zhonghua Gu, Gaomin Cheng, Xianying Sha, Haochen Wu, Xinwei Wang, Renyong Zhao, Qiang Huang, Yinong Feng, Jihua Tang, Hongxin Jiang

Carbohydrate Polymers

DOI

2024

Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn

Qiong Zhou, Zhonghua Gu, Gaomin Cheng, Renyong Zhao, Hongxin Jiang

Starch - Stärke

DOI

2024

Understanding resistant-starch formation during drying high-amylose maize kernels

Gaomin Cheng, Zhonghua Gu, Yunfei Yang, Xinwei Wang, Renyong Zhao, Yinong Feng, Qiang Huang, Hongxin Jiang

International Journal of Biological Macromolecules

DOI

2023

面包烘焙品质虚拟仿真实验设计及构建

王新伟，田双起，赵仁勇，蒋洪新，娄海伟，牛永武，王香玉

《农产品加工》

2023

Controlled ethylene-releasing from V-type starch coated with sodium alginate for banana ripening via changing the humidity of environment

Zhanpeng Liu, M. Shao, S. Junejo, Bin Zhang, Hongxin Jiang, Xiong Fu, Qiang Huang

Postharvest Biology and Technology

DOI

2023

Characterization of four commercial waxy wheats developed in China

Zhonghua Gu, Xiaojun Li, Renyong Zhao, Junwei Feng, Hongxin Jiang

Cereal Chemistry

DOI

2023

Progress in understanding resistant-starch formation in hydroxypropyl starch: A minireview

Hongxin Jiang, Yaping Feng, Jay‐lin Jane, Yunfei Yang

Food Hydrocolloids

DOI

2023

Effects of xylanase on starch isolation and functional properties of waxy wheat flour

Zhonghua Gu, Renyong Zhao, Junwei Feng, Hongxin Jiang

Journal of Cereal Science

DOI

2018

New breeding technologies for cereals

L. Copeland, D. Ghoshal, Li Wang, R. Shillito, Hongxin Jiang

DOI

2015

Increased Butyrate Production During Long-Term Fermentation of In Vitro-Digested High Amylose Cornstarch Residues with Human Feces.

Li Li, Hongxin Jiang, Hyun-Jung Kim, Man‐Yu Yum, M. Campbell, J. Jane, P. White, S. Hendrich

Journal of Food Science

DOI

2015

Dosage effect of high-amylose modifier gene(s) on the starch structure of maize amylose-extender mutant.

Hongxin Jiang, M. Campbell, Yu-Sheng Wu, Shuang-Kui Du, S. Srichuwong, J. Jane

Journal of Agricultural and Food Chemistry

DOI

2013

Characterization of normal and waxy corn starch for bioethanol production.

Hanyu Yangcheng, Hongxin Jiang, M. Blanco, J. Jane

Journal of Agricultural and Food Chemistry

DOI

2013

Type 2 Resistant Starch in High‐Amylose Maize Starch and its Development

Hongxin Jiang, J. Jane

DOI

2012

Freeze–thaw stability of starches from different botanical sources: Correlation with structural features

S. Srichuwong, N. Isono, Hongxin Jiang, T. Mishima, M. Hisamatsu

DOI

2011

Starch characterization and ethanol production of sorghum.

Y. Ai, J. Medic, Hongxin Jiang, Dong-Hai Wang, J. Jane

Journal of Agricultural and Food Chemistry

DOI

2011

Effects of octenylsuccinylation on the structure and properties of high-amylose maize starch

Bin Zhang, Qiang Huang, Fa-Xing Luo, Xiong Fu, Hongxin Jiang, J. Jane

DOI

2010

Resistant-starch formation in high-amylose maize starch

Hongxin Jiang

DOI

2010

Resistant starch and its health benefits

J. Jane, Hongxin Jiang, J. Hasjim

2010

Characterization of maize amylose-extender (ae) mutant starches. Part III: Structures and properties of the Naegeli dextrins

Hongxin Jiang, S. Srichuwong, M. Campbell, J. Jane

DOI

2010

Resistant-starch formation in high-amylose maize starch during Kernel development.

Hongxin Jiang, J. Lio, M. Blanco, M. Campbell, J. Jane

Journal of Agricultural and Food Chemistry

DOI

2010

Variations in starch physicochemical properties from a generation-means analysis study using amylomaize V and VII parents.

Hongxin Jiang, J. Jane, Diana Acevedo, A. Green, G. Shinn, Denyse Schrenker, S. Srichuwong, M. Campbell, Yu-Sheng Wu

Journal of Agricultural and Food Chemistry

DOI

2010

Characterization of maize amylose-extender (ae) mutant starches: Part II. Structures and properties of starch residues remaining after enzymatic hydrolysis at boiling-water temperature

Hongxin Jiang, M. Campbell, M. Blanco, J. Jane

DOI

2010

Formation of elongated starch granules in high-amylose maize

Hongxin Jiang, H. Horner, T. M. Pepper, M. Blanco, M. Campbell, J. Jane

DOI

2009

Development and health benefits of resistant starch

J. Hasjim, Hongxin Jiang, M. Campbell, Sunok Lee, S. Hendrich, J. Jane

2008

A Simplified Isolation of High‐Amylose Maize Starch Using Neutral Proteases

E. Wittrock, Hongxin Jiang, M. Campbell, M. Campbell, J. Jane, E. Anih, Ya-Jane Wang

DOI

2008

Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures

Li Li, Hongxin Jiang, M. Campbell, M. Blanco, J. Jane

DOI

精选作品

期刊论文

Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers

Starch‐Driven Water Redistribution Governs Fermentation Stability in High‐Amylose Wheat Dough

Exploring Characteristics of High‐Temperature Dry‐Heated Waxy Wheat Starch

Surface Association of Flaxseed Oil on Cassava Starch Granules via Prolonged Mild Thermal Treatment: Structural, Pasting, Textural, and Emulsifying Properties

Thermal‐Processing Effects on Digestibility and Texture of High‐Amylose Corn Starch Instant Noodles

Insights into the textural characteristics and in-vitro digestibility of bread influenced by structures and properties of high-amylose corn starches

降黏酶对高直链小麦面粉中淀粉与面筋蛋白分离效果的影响

超微粉碎协同复合酶处理小麦麸皮对游离酚释放及其抗氧化作用与降血糖活性的影响

Encapsulation of folic acid-loaded porous starch by glycerol monostearate improves its thermal stability and bioavailability in soda crackers

Resistant starch in high-amylose wheat flour partially withstands harsh thermal processing

Understanding properties and digestibility of starch sodium octenyl succinate derived from high-amylose wheat starch

High-solids gel properties of acid-hydrolyzed waxy maize starch are determined by the molecular-weight distribution

Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Exploring characteristics of waxy wheat starches cross-linked at low levels: Insights from pasting, rheological, and textural properties

Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics

Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance

Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn

Understanding resistant-starch formation during drying high-amylose maize kernels

面包烘焙品质虚拟仿真实验设计及构建

Controlled ethylene-releasing from V-type starch coated with sodium alginate for banana ripening via changing the humidity of environment

Characterization of four commercial waxy wheats developed in China

Progress in understanding resistant-starch formation in hydroxypropyl starch: A minireview

Effects of xylanase on starch isolation and functional properties of waxy wheat flour

New breeding technologies for cereals

Increased Butyrate Production During Long-Term Fermentation of In Vitro-Digested High Amylose Cornstarch Residues with Human Feces.

Dosage effect of high-amylose modifier gene(s) on the starch structure of maize amylose-extender mutant.

Characterization of normal and waxy corn starch for bioethanol production.

Type 2 Resistant Starch in High‐Amylose Maize Starch and its Development

Freeze–thaw stability of starches from different botanical sources: Correlation with structural features

Starch characterization and ethanol production of sorghum.

Effects of octenylsuccinylation on the structure and properties of high-amylose maize starch

Resistant-starch formation in high-amylose maize starch

Resistant starch and its health benefits

Characterization of maize amylose-extender (ae) mutant starches. Part III: Structures and properties of the Naegeli dextrins

Resistant-starch formation in high-amylose maize starch during Kernel development.

Variations in starch physicochemical properties from a generation-means analysis study using amylomaize V and VII parents.

Characterization of maize amylose-extender (ae) mutant starches: Part II. Structures and properties of starch residues remaining after enzymatic hydrolysis at boiling-water temperature

Formation of elongated starch granules in high-amylose maize

Development and health benefits of resistant starch

A Simplified Isolation of High‐Amylose Maize Starch Using Neutral Proteases

Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures

预印本

Starch-Based Hydrogels for the Co-Encapsulation and Delivery of Calcium and Vitamin D

Effect of High-Pressure Homogenization on Physicochemical Properties, Structure and Rheological Properties of Waxy Maize Starch

研究方向