Zhengjie Fu

Influence of high‐speed jet on solubility, rheological properties, morphology and crystalline structure of rice starch

J. Bemiller, Chengmei Liu, Wei Liu, 2015 .

Developments in Hydroxypropylation of Starch: A Review

Zhengjie Fu, Minhong Ren, Lulu Zhang, 2018, Starch - Stärke.

Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process.

Weibiao Zhou, M. Yoo, Jun Lu, 2018, Food chemistry.

Effect of Green Tea Extract in Reducing the Formation of Acrylamide From Bread Baking Process

Zhengjie Fu, 2016 .

Effect of hydrocolloids and salts on retrogradation of native and modified maize starch

Zhengjie Fu, J. BeMiller, 2017 .

Effect of food additives on starch retrogradation: A review

Wei Liu, Chengmei Liu, S. Luo, 2015 .

Effect of high-speed jet on flow behavior, retrogradation, and molecular weight of rice starch.

Wei Liu, S. Luo, Zhengjie Fu, 2015, Carbohydrate polymers.