Kailong Zhang

Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight

Xinzhong Hu, Zhen Ma, Xiaoping Li, 2019, Food Hydrocolloids.

Tunable controlling the retrogradation rate of wheat starch using different fractions of Artemisia sphaerocephala Krasch polysaccharide

Xinzhong Hu, Junjun Li, Xiaolong Wang, 2021 .

Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration.

Xinzhong Hu, Tian Ren, Tung-Shi Huang, 2019, International journal of biological macromolecules.

Development of antimicrobial films with cinnamaldehyde stabilized by ethyl lauroyl arginate and cellulose nanocrystals

Kailong Zhang, Tian Ren, David Harper, 2022, Food Packaging and Shelf Life.

Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles

Xinzhong Hu, Bin Xu, Xiaolong Wang, 2021 .

The modulatory effect of guar gum on freeze-thaw stability of cooked oat roll

Xinzhong Hu, Rui Dong, Kailong Zhang, 2021, Food Hydrocolloids for Health.

Food additives and technologies used in Chinese traditional staple foods

Xinzhong Hu, Xiuxiu Yin, Xiaolong Wang, 2018, Chemical and Biological Technologies in Agriculture.

The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles

Xinzhong Hu, Rui Dong, Qianwen Niu, 2020, Food science & nutrition.

Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

Xinzhong Hu, Rui Dong, Changzhong Ren, 2021, Foods.