陶晗｜合肥工业大学｜学者主页

2026

Heat-Induced Morphological and Functional Alterations of Quinoa Amyloid-Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions.

Ran Gu, Ran Meng, Han Tao, Bao-Cai Xu, Ran Feng, Bao Zhang

Journal of Food Science

DOI

2026

Porous starch as tablet excipients for β-carotene delivery: Impact of amylose content on structural stability and release performance.

Tian Xu, Huai-Ming Ao, Shen-Zhi Ma, Rui Long, Han Tao, Chang-Hong Liu, Lei Zheng

International Journal of Biological Macromolecules

DOI

2026

Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef.

Rui-Cheng Xu, Qiuran Ji, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried pork.

Xinru Yan, Qiu-Ya Ji, Hao Zhang, Yong-Sheng Ni, Han Tao, Bao-Cai Xu, Ran Feng, Bao Zhang

The Journal of the Science of Food and Agriculture

DOI

2026

Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions.

Xialian Cui, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Rhodobacter sphaeroides reshapes lipid oxidation-driven aroma formation in fermented sausages under mild acidification

Xin Liu, Cheng Tang, Meng-Ya Li, Xiao-Yan Liu, Sha-Sha Zheng, Zhi-Jie Qin, Han Tao, Lei Wang, Bao-Cai Xu

LWT

DOI

2026

A Comparative Study of A‐ and B‐Type Starch Granules in Normal and Waxy Wheat Starch: Properties, Retrogradation, and Digestion

Shan Li, Hai-Yuan Zhou, Ya-Ni Li, Xue-Ming Xu, Han Tao

Starke (Weinheim)

DOI

2026

Polysaccharide-based inflammatory microenvironment-responsive nanocarriers for ulcerative colitis: Advances in design, mechanisms, and therapeutic applications.

Si-Jie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Carbohydrate Polymers

DOI

2026

Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks

Run-Hao Fu, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Hydrocolloids

DOI

2026

Corrigendum to "Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef" [Food Res. Int. 236 (2026) 119292].

Ruiling Xu, Qiu-Ya Ji, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Research International

DOI

2026

Advances in functional properties and sensory quality of high-amylose wheat starch product

Fan Yang, Wei Xu, Bimal Chitrakar, Chao-Fan Guo, Zhengzong Wu, Han Tao, Min Zhang

Critical reviews in food science and nutrition

DOI

2026

Unveiling the cross-linking mechanism of black whole wheat dough induced by transglutaminase: structural, extensional rheological, and molecular insights

Shang-Lai Yan, Fan Sun, Meng-Meng Wu, Qi-Yan Zhao, Tian Xu, Han Tao, Wan-Hao Cai

Food Research International

DOI

2026

Unveiling the mechanisms of different alkali-treated wheat glutenins in modulating retrogradation behavior of wheat amylopectin comparative

Han Tao, Shan Li, Shan Yan, Wan-Hao Cai, Xi Wu

LWT

DOI

2026

Cryoprotective Effect of Trehalose on Wheat Glutenin: Structural, Rheological, and Molecular Insights

Dan Zhang, Xiao-Shan Chen, Wen-Hui Zhang, Zi-hao Lu, Han Tao, Wan-Hao Cai

Food Hydrocolloids

DOI

2026

Cryoprotective effect of water extractable arabinoxylan on different molecular weights of wheat glutenins

Han Tao, Ya-Ni Li, Hai-Yuan Zhou, Shan Li, Wan-Hao Cai, Hui-Li Wang, Dong-Lin Su

Food Hydrocolloids

DOI

2026

Removal of starch granule-associated lipids modified the physicochemical properties and in vitro digestion of wheat starches from different endosperm hardness grains

Shuo-qian Li, Dan Zhang, Fan Sun, Han Tao

Grain & Oil Science and Technology

DOI

2025

产学研协同视域下的“食品工艺学实验”课程建设

章宝，王辰晨，陶晗，程杰顺，冯然

《农产品加工》

DOI

2025

无乳糖褐色风味发酵乳的研制

李硕倩，陶晗，孙芳芳，丁小玲

《合肥工业大学学报(自然科学版)》

2025

Modulating the multiscale structure and digestibility of OSA starch by phenolic acid substituents and heating process.

Ran-Ran Deng, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network.

Ran Feng, Xin-Yue Liu, R. Xu, Bao-Cai Xu, Han Tao, Bao Zhang

Journal of Food Science

DOI

2025

Mechanism of magnetic field treatment reducing oil absorption of batter-coated deep-fried pork by modulating gluten protein conformation.

Xinru Yan, Han Tao, Baocai Xu, Ran Feng, Bao Zhang

Food Chemistry

DOI

2025

Synergistic dual mechanisms in emulsion stabilization: hierarchical reinforcement via 3D oleogel networks and nanoparticle-engineered interfacial monolayers.

Xiaoming Cui, Bao-Qiu Yang, Ran Feng, Si-Jie Wu, Han Tao, Bao Zhang

Food Research International

DOI

2025

New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system.

Ran Meng, Ran Feng, Si-Jie Wu, Qiu-Ya Ji, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Cheese fat replacement: categories, techniques, and recent research trends

Ran Feng, Si-Jie Wu, Mengjie Yu, Baocai Xu, Han Tao, Yu-Nong Chen, L. Ahrné, Bao Zhang

International Dairy Journal

DOI

2025

Corn Starch/Polyvinyl Alcohol Composite Film With pH‐Mediated Fluorescent Sensing: Carbon Quantum Dot Incorporation for Film Stability and Efficient Food Freshness Monitoring

Ran Feng, Hao‐Nan Wei, Yan Liu, Han Tao, Bao-Cai Xu, Baofeng Yang, Bao Zhang

Packaging technology & science

DOI

2025

Nanogel cage based on oxidized sodium alginate sacrificial template: Enhanced stability and protein crosslinking performance of immobilized TGase.

Si-Jie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Bao Zhang

Carbohydrate Polymers

DOI

2025

Exploring the regulation mechanism of digestibility of starch-polyphenol-protein ternary system by pH from multiple perspectives.

Ran Meng, Ran Feng, Si-Jie Wu, Qiu-Ya Ji, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism.

Ran-Ran Deng, Ran Feng, Ran Meng, Si-Jie Wu, Han Tao, Bao Zhang

Food Chemistry

DOI

2025

Removal of starch granule-associated lipids from normal and waxy wheat starches: Effects on properties, retrogradation, digestion, and molecular mechanisms.

Han Tao, Hai-Yuan Zhou, Shan Li, Ya-Ni Li, Wan-Hao Cai, Hui-Li Wang

Food Chemistry

DOI

2025

Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives

Han Tao, Wei Ding, Meng-jia Fang, Hao Qian, Wan-Hao Cai, Hui-Li Wang

Foods

DOI

2025

Synthesis and characteristics of type 3 resistant waxy corn starch by removal of starch granule surface proteins and heat-moisture treatment.

Li-Jiao Huang, Meng-jia Fang, Han Tao, Hui-Li Wang

Food Chemistry

DOI

2025

Effect of alternating magnetic field pretreatment on the molecular structure and physicochemical properties of maize starch

Xiaoran Niu, Wei-Long Yan, Si-Ling Zhang, Shu-Yuan Yang, Bingyin Zhou, Jing Zhao, Ze-Yu Wu, Han Tao, Wen-Cheng Zhang

Innovative Food Science & Emerging Technologies

DOI

2024

“食品工程原理”混合式教学改革与实践

陶晗，钟昔阳，王武，程杰顺，操小栋，陶珺

《农产品加工》

2024

Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism.

Bao Zhang, Shen Long, Ran Feng, Mengjie Yu, Baocai Xu, Han Tao

Food Chemistry

DOI

2024

Exploring the binding mechanism and functional properties of lactoferrin-berberine complex: Based on multispectral analysis, molecular docking, and dynamics simulations.

Si-Jie Wu, Ran Feng, Ran Meng, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Food Chemistry

DOI

2024

Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics.

Mengjie Yu, Ran Feng, Shen Long, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan.

Ran Meng, Pin Chen, Ran Feng, Han Tao, Bao Zhang, Dong-Lin Su

International Journal of Biological Macromolecules

DOI

2024

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes.

Han Tao, Xiao-Han Fang, Pin Chen, Bao-Qiu Yang, Ran Feng, Bao Zhang

Food Chemistry

DOI

2024

The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice

Ran Feng, Ru-Meng Wang, Pin Chen, Qian Gao, Han Tao, Bao Zhang

LWT

DOI

2024

Curcumin loaded high internal phase emulsions: Formulation and potential to alleviate DSS-induced ulcerative colitis

Xiaolong Li, Bao-Qiu Yang, Wen-Jie Liu, Han Tao, Bao Zhang

Food Bioscience

DOI

2024

Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes.

Qian Gao, Ran Feng, Mengjie Yu, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin

Ting-Shi He, Ran Feng, Han Tao, Bao Zhang

Journal of Cereal Science

DOI

2024

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol.

Chen-Chen Wang, Bao-Qiu Yang, Ran Feng, Han Tao, Baocai Xu, Bao Zhang

International Journal of Biological Macromolecules

DOI

2024

Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties.

Bao Zhang, Qian Gao, Mengjie Yu, Ran Feng, Han Tao

Food Chemistry

DOI

2024

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility.

Ran Meng, Ran Feng, Si-Jie Wu, Qiu-Ya Ji, Han Tao, Baocai Xu, Bao Zhang

Carbohydrate Polymers

DOI

2024

Novel self-assembled micelles of dual-modified dextrin with pH responsiveness via grafted octenyl succinic anhydride and cysteamine for curcumin delivery.

Shen Long, Mengjie Yu, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2024

Insight into the promoted recrystallization and water distribution of bread by removing starch granule - surface and - associated proteins during storage.

Han Tao, Li-Jiao Huang, Shuo-qian Li, F. Lu, Wan-Hao Cai, Hui-Li Wang

Food Chemistry

DOI

2024

Cryoprotective effect of wheat starch granular surface proteins on frozen HMW and LMW glutenins: Structure, property and functionality across length scales.

Han Tao, Xiao-Han Fang, Meng-jia Fang, Chao Ding, Wan-Hao Cai, Hui-Li Wang

Food Chemistry

DOI

2024

Retrogradation behaviors of damaged wheat starch with different water contents

Han Tao, Xiao-Han Fang, Wan-Hao Cai, Song Zhang, Hui-Li Wang

Food Chemistry: X

DOI

2024

Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process

Chao Ding, Wan-Hao Cai, Jingyi Sun, Han Tao, Hui-Li Wang

Food Hydrocolloids

DOI

2024

Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process

Han Tao, Ya-Ni Li, Hai-Yuan Zhou, Jingyi Sun, Meng-jia Fang, Wan-Hao Cai, Hui-Li Wang

Food Hydrocolloids

DOI

2024

The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose

Han Tao, Shuo-qian Li, Meng-jia Fang, Wan-Hao Cai, Song Zhang, Hui-Li Wang

Foods

DOI

2024

Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten

Ting-Shi He, Han Tao, Mei Liu

Journal of Cereal Science

DOI

2023

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions.

Xin-Yue Liu, Ting-Shi He, Chen-Chen Wang, Bao-cai Xu, Ran Feng, Bao Zhang, Han Tao

Food Chemistry

DOI

2023

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.

Ting-Shi He, Ran Feng, Han Tao, Bao Zhang

Food Chemistry

DOI

2023

Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota

Ran Feng, Wen-Jie Liu, Baocai Xu, Han Tao, Bao Zhang

Food Bioscience

DOI

2023

Application of magnetic field for improving the frozen deterioration of wheat dough

Ting-Shi He, Bao Zhang, Kezhou Cai, Han Tao, Xue-Ming Xu, Hui-Li Wang

LWT

DOI

2023

Improving the resistance to enzyme digestion of rice debranched starch via narrowing chain length distribution combined with oven drying

Yunchun Wang, Ze-Yu Wu, Yanting Lin, Ailing Hui, Han Tao, Alia Shah, Qingsong Liu, Jianwen Li, Shengnan Li, H. Liu, Wen-Cheng Zhang

Starke (Weinheim)

DOI

2023

Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process

Alia Shah, Yunchun Wang, Han Tao, Wen-Cheng Zhang, Shu-Qing Cao

Food Chemistry: X

DOI

2022

阪崎肠杆菌在超高压条件下的转录组差异分析

廖巧明，陶晗

《合肥工业大学学报(自然科学版)》

2022

Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality

J. Zhang, Xue-Feng Zhu, F. Lu, Zhi Yang, Han Tao, Yi Xu, Hui-Li Wang

Food Structure

DOI

2022

Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development

Han Tao, F. Lu, Xue-Feng Zhu, Hui-Li Wang, Xue-Ming Xu

Journal of Cereal Science

DOI

2022

Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system

F. Lu, Xue-Feng Zhu, Han Tao, Hui-Li Wang, Zhi Yang

LWT

DOI

2022

Impact of water soluble arabinoxylan on starch-gluten interactions in dough

Xue-Feng Zhu, Han Tao, Hui-Li Wang, Xueying Xu

LWT

DOI

2021

Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough

Han Tao, Xue-Feng Zhu, Bing-Xu Nan, Rong-Zhen Jiang, Hui-Li Wang

Food Chemistry

DOI

2020

Removing surface proteins promote the retrogradation of wheat starch

Han Tao, Fan Lu, Xue-Feng Zhu, Gao-Xin Xu, He-Qiang Xie, Xueming Xu, Hui-Li Wang

Food Hydrocolloids

DOI

2020

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

Ran Meng, Zhengzong Wu, Qiutao Xie, Bao Zhang, Xiaolong Li, Wenjie Liu, Han Tao, Peijun Li

Food Hydrocolloids

DOI

2019

马齿苋多糖理化性质及其抗氧化活性研究

叶丹蕾，韩苗苗，吴玉兰，陶晗，汪惠丽

《合肥工业大学学报(自然科学版)》

2019

The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles

Han Tao, Mingyang Li, Hao-Dong Deng, Ke-Xin Ren, Gang-Qiang Zhuang, Xueming Xu, Hui-Li Wang

International Journal of Biological Macromolecules

DOI

2019

The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch

Xiang Yan, Zhengzong Wu, Mingyang Li, Fei Yin, Ke-Xin Ren, Han Tao

International Journal of Biological Macromolecules

DOI

2018

Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat

Han Tao, Huang Ji-sheng, Qiutao Xie, Yongming Zou, Hui-Li Wang, Xue-Ying Wu, Xueming Xu

Food Chemistry

DOI

2017

Optimization of additives and their combination to improve the quality of refrigerated dough

Han Tao, Yingda Xiao, Fengfeng Wu, Xueming Xu

LWT

DOI

2017

Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch

Bao Zhang, Xiaomin Li, Qiutao Xie, Han Tao, Wu Wang, Han-Qing Chen

International Journal of Biological Macromolecules

DOI

2017

Lysozyme distribution, structural identification, and in vitro release of starch-based microgel-lysozyme complexes

Bao Zhang, Han Tao, Xiao-Li Niu, Sai Li, Han-Qing Chen

Food Chemistry

DOI

Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process

Dan Zhang, Peichuang Li, Shan Li, Hai-Yuan Zhou, Han Tao, Wan-Hao Cai

Food Hydrocolloids

DOI

精选作品

期刊论文

Heat-Induced Morphological and Functional Alterations of Quinoa Amyloid-Like Fibrils and the Effect as Emulsifiers on Stability of Pickering Emulsions.

Porous starch as tablet excipients for β-carotene delivery: Impact of amylose content on structural stability and release performance.

Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef.

Sodium carboxymethylcellulose-sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter-coated deep-fried pork.

Critical roles of gelator network structure and concentration modulation synergy in manipulating freeze-thaw stability of oleogel-based Pickering emulsions.

Rhodobacter sphaeroides reshapes lipid oxidation-driven aroma formation in fermented sausages under mild acidification

A Comparative Study of A‐ and B‐Type Starch Granules in Normal and Waxy Wheat Starch: Properties, Retrogradation, and Digestion

Polysaccharide-based inflammatory microenvironment-responsive nanocarriers for ulcerative colitis: Advances in design, mechanisms, and therapeutic applications.

Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks

Corrigendum to "Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef" [Food Res. Int. 236 (2026) 119292].

Advances in functional properties and sensory quality of high-amylose wheat starch product

Unveiling the cross-linking mechanism of black whole wheat dough induced by transglutaminase: structural, extensional rheological, and molecular insights

Unveiling the mechanisms of different alkali-treated wheat glutenins in modulating retrogradation behavior of wheat amylopectin comparative

Cryoprotective Effect of Trehalose on Wheat Glutenin: Structural, Rheological, and Molecular Insights

Cryoprotective effect of water extractable arabinoxylan on different molecular weights of wheat glutenins

Removal of starch granule-associated lipids modified the physicochemical properties and in vitro digestion of wheat starches from different endosperm hardness grains

产学研协同视域下的“食品工艺学实验”课程建设

无乳糖褐色风味发酵乳的研制

Modulating the multiscale structure and digestibility of OSA starch by phenolic acid substituents and heating process.

Konjac Glucomannan Acts as the Skeleton of Emulsion Gel Exhibiting Stable Water Retention by Promoting the Structure Density of Gel Network.

Mechanism of magnetic field treatment reducing oil absorption of batter-coated deep-fried pork by modulating gluten protein conformation.

Synergistic dual mechanisms in emulsion stabilization: hierarchical reinforcement via 3D oleogel networks and nanoparticle-engineered interfacial monolayers.

New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system.

Cheese fat replacement: categories, techniques, and recent research trends

Corn Starch/Polyvinyl Alcohol Composite Film With pH‐Mediated Fluorescent Sensing: Carbon Quantum Dot Incorporation for Film Stability and Efficient Food Freshness Monitoring

Nanogel cage based on oxidized sodium alginate sacrificial template: Enhanced stability and protein crosslinking performance of immobilized TGase.

Exploring the regulation mechanism of digestibility of starch-polyphenol-protein ternary system by pH from multiple perspectives.

Construction of OSA-starch and caffeic acid composite system driven by high pressure homogenization: Multiscale structural evolution and digestibility regulation mechanism.

Removal of starch granule-associated lipids from normal and waxy wheat starches: Effects on properties, retrogradation, digestion, and molecular mechanisms.

Dynamics and Stability Mechanism of Lactoferrin–EPA During Emulsification Process: Insights from Macroscopic and Molecular Perspectives

Synthesis and characteristics of type 3 resistant waxy corn starch by removal of starch granule surface proteins and heat-moisture treatment.

Effect of alternating magnetic field pretreatment on the molecular structure and physicochemical properties of maize starch

“食品工程原理”混合式教学改革与实践

Thiolated dextrin nanoparticles for curcumin delivery: Stability, in vitro release, and binding mechanism.

Exploring the binding mechanism and functional properties of lactoferrin-berberine complex: Based on multispectral analysis, molecular docking, and dynamics simulations.

Stabilizing emulsions by ultrasound-treated pea protein isolate - tannic acid complexes: Impact of ultrasonic power and concentration of complexes on emulsion characteristics.

Interfacial engineering method to regulate the performances of bilayer emulsions co-stabilized by casein/butyrylated dextrin nanoparticles and chitosan.

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes.

The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice

Curcumin loaded high internal phase emulsions: Formulation and potential to alleviate DSS-induced ulcerative colitis

Oleic acid treatment of rice grains reduces the starch digestibility: Formation, binding state and fine structure of starch-lipid complexes.

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin

Nanoparticles prepared with biotin-esterified debranched starch as an oral carrier to improve the stability and antioxidant activity of resveratrol.

Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties.

New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility.

Novel self-assembled micelles of dual-modified dextrin with pH responsiveness via grafted octenyl succinic anhydride and cysteamine for curcumin delivery.

Insight into the promoted recrystallization and water distribution of bread by removing starch granule - surface and - associated proteins during storage.

Cryoprotective effect of wheat starch granular surface proteins on frozen HMW and LMW glutenins: Structure, property and functionality across length scales.

Retrogradation behaviors of damaged wheat starch with different water contents

Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process

Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process

The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose

Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten

Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions.

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.

Curcumin-loaded high internal phase emulsions alleviated dextran sulfate sodium-induced ulcerative colitis in mice via inhibiting inflammatory response and modulating gut microbiota

Application of magnetic field for improving the frozen deterioration of wheat dough

Improving the resistance to enzyme digestion of rice debranched starch via narrowing chain length distribution combined with oven drying

Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process

阪崎肠杆菌在超高压条件下的转录组差异分析

Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality

Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development

Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system

Impact of water soluble arabinoxylan on starch-gluten interactions in dough

Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough

Removing surface proteins promote the retrogradation of wheat starch

Zein/carboxymethyl dextrin nanoparticles stabilized pickering emulsions as delivery vehicles: Effect of interfacial composition on lipid oxidation and in vitro digestion

马齿苋多糖理化性质及其抗氧化活性研究

The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles

The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch

Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat

Optimization of additives and their combination to improve the quality of refrigerated dough

Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch

Lysozyme distribution, structural identification, and in vitro release of starch-based microgel-lysozyme complexes

Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process

预印本

Mechanism of Dough Development by Exogenous Milk Proteins: Enhancing the Crosslinking Stability of Wheat Gluten

Amylose-Dependent Assembly of Type 3 Resistant Starch Matrices via Surface Protein Removal and Heat-Moisture Treatment for Probiotic Delivery and Prebiotic Fermentation