Qing Liu

发表

Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion

Wenqi Wu, A. Jiao, Zhen Jin, 2021, Food Bioscience.

A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability

Chao Qiu, A. Jiao, Zhen Jin, 2022, Food Hydrocolloids.

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates.

K. Zhu, Enbo Xu, A. Jiao, 2021, Journal of food science.

Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration

A. Jiao, Zhen Jin, Qing Liu, 2022, Food Hydrocolloids.

Effects of extrusion and enzymatic debranching on the structural characteristics and digestibility of corn and potato starches

K. Zhu, A. Jiao, Zhen Jin, 2022, Food Bioscience.

The combined effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn and potato starch

Guohua Yang, Enbo Xu, A. Jiao, 2021 .

Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation

K. Zhu, A. Jiao, Zhen Jin, 2021, LWT.

Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch

Zhengyu Jin, A. Jiao, Shuna Zhao, 2021 .

The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour

K. Zhu, A. Jiao, Zhen Jin, 2021, Food Hydrocolloids.

Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch.

K. Zhu, A. Jiao, Zhen Jin, 2023, Journal of food science.

Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents

A. Jiao, X. Yu, Zhen Jin, 2022, Food Hydrocolloids.

Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch.

K. Zhu, A. Jiao, Zhen Jin, 2021, International journal of biological macromolecules.

Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

A. Jiao, Zhen Jin, Ruixin Zhang, 2023, Foods.

Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature

Zhengyu Jin, Enbo Xu, A. Jiao, 2020 .

Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing

Chao Qiu, A. Jiao, Zhen Jin, 2023, Food Hydrocolloids.

Construction of transglutaminase covalently cross-linked hydrogel and high internal phase emulsion gel from pea protein modified by high-intensity ultrasound.

A. Jiao, Zhen Jin, Ruixin Zhang, 2022, The Journal of the Science of Food and Agriculture.

A hydroxypropyl methylcellulose/hydroxypropyl starch nanocomposite film reinforced with chitosan nanoparticles encapsulating cinnamon essential oil: Preparation and characterization.

A. Jiao, X. Yu, Zhen Jin, 2023, International journal of biological macromolecules.

Preparation and characterization of hydroxypropyl methylcellulose/hydroxypropyl starch composite films reinforced by chitosan nanoparticles of different sizes

A. Jiao, X. Yu, Zhen Jin, 2023, Materials Today Communications.

Impact of pH on pea protein-hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing.

Chao Qiu, A. Jiao, Zhen Jin, 2023, Food Research International.