Minghao Xu

发表

The utilization of oat for the production of wholegrain foods: Processing technology and products

Jing Wang, Hongyan Li, Baoguo Sun, 2021, Food Frontiers.

Insights into maize starch degradation by high pressure homogenization treatment from molecular structure aspect.

Baoguo Sun, Jing Wang, Hongyan Li, 2020, International journal of biological macromolecules.

High-pressure homogenization thinned starch paste and its application in improving the stickiness of cooked non-glutinous rice

Baoguo Sun, Jing Wang, Hongyan Li, 2020 .

Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study.

Baoguo Sun, Jing Wang, Yuan Gao, 2020, International journal of biological macromolecules.

Pickering emulsion-templated encapsulation of ammonium dinitramide by graphene sheets for hygroscopic inhibition

Haitao Huang, N. Yan, Yanqun Ning, 2021 .

Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice

Hongyan Li, Shiying Lu, Baoguo Sun, 2023, LWT.

Insights into maize starch degradation by sulfuric acid from molecular structure changes.

Baoguo Sun, Jing Wang, Hongyan Li, 2020, Carbohydrate polymers.

Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice.

Baoguo Sun, Jing Wang, Hongyan Li, 2020, Food chemistry.

Effects of the degree of milling on starch leaching characteristics and its relation to rice stickiness

Jing Wang, Hongyan Li, Yingli Liu, 2021 .

Efficient degradation of ciprofloxacin by activated peroxymonosulfate using OV-rich NiCo4-LDH: Insights into radical production pathway and catalytic mechanism

Rufen Chen, Sen Wang, Hui-Jun Liu, 2023, Chemical Engineering Journal.

Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process

Kaimian Li, Baiyi Lu, Shengyang Ji, 2023, Food Hydrocolloids.

The textural properties of cooked convenience rice upon repeated freeze-thaw treatments are largely affected by water mobility at grain level.

Jie Li, Hongyan Li, Shiying Lu, 2023, Food Research International.

Insights into waxy maize starch degradation by sulfuric acid: Impact on starch structure, pasting, and rheological property.

Baoguo Sun, Jing Wang, Hongyan Li, 2020, International journal of biological macromolecules.

Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications

Jianbo Xiao, Fengzhong Wang, Bei Fan, 2023, Trends in Food Science & Technology.

Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops.

Fengzhong Wang, Shengyang Ji, Baiyi Lu, 2023, International journal of biological macromolecules.