Changyue Deng

Insights into the rheological properties, multi-scale structure and in vitro digestibility changes of starch-β-glucan complex prepared by ball milling.

Yaqing Xiao, Huajian Xu, Chaoyang Li, 2022, International journal of biological macromolecules.

Formation and stabilization mechanism of β-cyclodextrin inclusion complex with C10 aroma molecules

Yongqiang Gong, Yibin Zhou, Jingwei Hu, 2022, Food Hydrocolloids.

Green and efficient synthesis of highly liposoluble and antioxidant L-ascorbyl esters by immobilized lipases

K. Goh, Huaying Zhong, Changyue Deng, 2022, Journal of Cleaner Production.

Formation and molecular dynamics simulation of inclusion complex of large-ring cyclodextrin and 4-terpineol.

Jinwei Hu, Yibin Zhou, Changyue Deng, 2022, Journal of food science.

Comparative study on the structure and physicochemical of waxy rice starch by phosphorylation, lactylation and dual-modified

Yibin Zhou, Jingwei Hu, Dongmei Wei, 2022, Food Science and Technology.

Effect of glutinous rice flour supplementation on the properties of wheat flour and salted noodles

Naifu Wang, Yibin Zhou, Junlin Dong, 2021, Journal of Food Processing and Preservation.

An investigation into structural properties and stability of debranched starch-lycopene inclusion complexes with different branching degrees.

Yongqiang Gong, Yaqing Xiao, Xiumei Zhang, 2023, International journal of biological macromolecules.

Multiscale structure and precipitation mechanism of debranched starch precipitated by different alcohols.

Zhenyu Yu, Changyue Deng, Mingming Zheng, 2023, International journal of biological macromolecules.

Influence pathways of nanocrystalline cellulose on the digestibility of corn starch: Gelatinization, structural properties, and α-amylase activity perspective.

Hu Xu, Yingnan Liu, Yaqing Xiao, 2023, Carbohydrate polymers.