Hangyan Ji

发表

A Review of the Design and Architecture of Starch-Based Dietary Foods

Yu Wang, Yuxiang Bai, Xiaoxiao Li, 2020 .

Progress in the development of photoactivated materials for smart and active food packaging: photoluminescence and photocatalysis approaches

Zhengyu Jin, Long Chen, Yaoqi Tian, 2021, Chemical Engineering Journal.

Deciphering external chain length and cyclodextrin production with starch catalyzed by cyclodextrin glycosyltransferase.

Zhengyu Jin, Long Chen, Yuxiang Bai, 2022, Carbohydrate polymers.

Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2021, Food Hydrocolloids.

Phenylalanine476 mutation of pullulanase from Bacillus subtilis str. 168 improves the starch substrate utilization by weakening the product β-cyclodextrin inhibition.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, International journal of biological macromolecules.

Development of pullulanase mutants to enhance starch substrate utilization for efficient production of β-CD.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, International journal of biological macromolecules.

Recent advances in biomolecule-based films and coatings for active and smart food packaging applications

D. Mcclements, Hangyan Ji, Chao Qiu, 2023, Food Bioscience.

A Cyclodextrin-Based Controlled Release System in the Simulation of In Vitro Small Intestine

Zhengyu Jin, Yuxiang Bai, Hangyan Ji, 2020, Molecules.

Synergetic modification of waxy maize starch by dual-enzyme to lower the in vitro digestibility through modulating molecular structure and malto-oligosaccharide content.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2021, International journal of biological macromolecules.

Research progresses on enzymatic modification of starch with 4-α-glucanotransferase

Zhen Xu, Long Chen, D. Mcclements, 2022, Trends in Food Science & Technology.

Synthesis, separation, and purification of glucosyl-β-cyclodextrin by one-pot method.

Zhengyu Jin, Yuxiang Bai, Hangyan Ji, 2019, Journal of food biochemistry.

Application of cyclodextrinase in non‐complexant production of γ‐cyclodextrin

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Biotechnology progress.

Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus.

Zhengyu Jin, Xueming Xu, Yuxiang Bai, 2019, Carbohydrate polymers.

Preparation and Characterization of Rutin–Loaded Zein–Carboxymethyl Starch Nanoparticles

Long Chen, D. Mcclements, Hangyan Ji, 2022, Foods.

Improved production of gamma-cyclodextrin from high-concentrated starch using enzyme pretreatment under swelling condition.

Yuxiang Bai, Xiaoxiao Li, Hangyan Ji, 2022, Carbohydrate polymers.

Structure and properties of flexible starch-based double network composite films induced by dopamine self-polymerization.

Zhen Xu, Long Chen, D. Mcclements, 2022, Carbohydrate polymers.

Structural and digestion properties of potato starch modified using an efficient starch branching enzyme AqGBE.

Hangyan Ji, Z. Cui, Shiyun Ma, 2021, International journal of biological macromolecules.

A novel amylolytic enzyme from Palaeococcus ferrophilus with malto-oligosaccharide forming ability belonging to subfamily GH13_20

Zhengyu Jin, Long Chen, Yuxiang Bai, 2021, Food Bioscience.

The binding mechanism between cyclodextrins and pullulanase: A molecular docking, isothermal titration calorimetry, circular dichroism and fluorescence study.

Zhengyu Jin, Xiaoxiao Li, Hangyan Ji, 2020, Food chemistry.

Characterizing a thermostable amylopullulanase from Caldisericum exile with wide pH adaptation and broad substrate specificity

Zhengyu Jin, Xiaoxiao Li, Hangyan Ji, 2021 .

Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Carbohydrate polymers.

Malto-oligosaccharides as critical functional ingredient: a review of their properties, preparation, and versatile applications.

Long Chen, D. Mcclements, Yuxiang Bai, 2022, Critical reviews in food science and nutrition.

Cost-effective and controllable synthesis of isomalto/malto-polysaccharides from β-cyclodextrin by combined action of cyclodextrinase and 4,6-α-glucanotransferase GtfB.

Yuxiang Bai, Xiaoxiao Li, Hangyan Ji, 2023, Carbohydrate Polymers.

The Distribution of Selected Toxic Elements in Sauced Chicken during Their Feeding, Processing, and Storage Stages

Hangyan Ji, Jianwei Zhao, Xing Zhou, 2023, Foods.

Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides.

Long Chen, Xueming Xu, Hangyan Ji, 2023, Food chemistry.

Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications.

Zhen Xu, Long Chen, D. Mcclements, 2023, Critical reviews in food science and nutrition.

Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality.

Zhen Xu, Long Chen, D. Mcclements, 2023, Critical reviews in food science and nutrition.

A Thermophilic 4-α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch.

Zhengyu Jin, Yuxiang Bai, Xiaoxiao Li, 2020, Journal of agricultural and food chemistry.

Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review.

Long Chen, Hangyan Ji, Chao Qiu, 2023, Critical reviews in food science and nutrition.

Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications

Long Chen, Hangyan Ji, Liming Jiang, 2023, Food Hydrocolloids.

The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release

Hangyan Ji, Chao Qiu, A. Jiao, 2023, Food Hydrocolloids.

Insights into the Structure-Function Relationship of GH70 GtfB α-Glucanotransferases from the Crystal Structure and Molecular Dynamic Simulation of a Newly Characterized Limosilactobacillus reuteri N1 GtfB Enzyme.

L. Dijkhuizen, Yuxiang Bai, Xiaoxiao Li, 2024, Journal of agricultural and food chemistry.

In-vitro dynamic fermentation simulation colon reactor for gut microbiota incubation

Hangyan Ji, Minjie Gao, Yun Jiang, 2023, Biochemical Engineering Journal.

Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes

D. Mcclements, Hangyan Ji, Chao Qiu, 2024, Food Hydrocolloids.

Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks

Long Chen, Hangyan Ji, Chao Qiu, 2023, Food Hydrocolloids.

Polysaccharide-based colloids as fat replacers in reduced-fat foods

Long Chen, D. Mcclements, Hangyan Ji, 2023, Trends in Food Science & Technology.