Wentao Pan

Fibrillation modification to improve the viscosity, emulsifying, and foaming properties of rice protein.

Jinwang Li, Jianhua Xie, Mingyue Shen, 2023, Food research international.

Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch

Jinwang Li, Yi Chen, Jianhua Xie, 2021, Current research in food science.

Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties

Jinwang Li, Jianhua Xie, Wenmeng Liu, 2022, Food Hydrocolloids.

The role of guar gum in improving the gel and structural characteristics of germinated highland barley starch.

Jinwang Li, Yi Chen, Jianhua Xie, 2023, International journal of biological macromolecules.

Regulating the physicochemical and structural properties of different starches by complexation with tea polyphenols

Jinwang Li, Jianhua Xie, Mingyue Shen, 2023, Food Hydrocolloids.

Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility

L. Yu, Jianhua Xie, J. Han, 2021, Food Hydrocolloids.

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels.

Mingyue Shen, Wentao Pan, Xin Qi, 2024, Food chemistry.

Effect of three polysaccharides with different charge characteristics on the properties of highland barley starch gel.

Mingyue Shen, Huiliang Wen, Wentao Pan, 2024, International journal of biological macromolecules.