Works matching AU Xiong, Hanguo
Results: 32
Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles.
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- International Journal of Food Engineering, 2015, v. 11, n. 6, p. 851, doi. 10.1515/ijfe-2015-0108
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- Article
Effects of Potassium Carbonate on Quality Characteristics of Composite Starch‐Wheat Noodles and Its Mechanism.
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- Starch / Staerke, 2022, v. 74, n. 11/12, p. 1, doi. 10.1002/star.202200136
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- Article
Sustainable Bio‐Based Wood Adhesive Incorporated Different Functionalized Nanoparticles: A Performance Comparison Study.
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- Starch / Staerke, 2021, v. 73, n. 7/8, p. 1, doi. 10.1002/star.202100042
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- Article
Starch: An Undisputed Potential Candidate and Sustainable Resource for the Development of Wood Adhesive.
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- Starch / Staerke, 2020, v. 72, n. 3/4, p. 1, doi. 10.1002/star.201900276
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- Article
Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose.
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- Starch / Staerke, 2019, v. 71, n. 5/6, p. N.PAG, doi. 10.1002/star.201800152
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- Article
Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles.
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- Starch / Staerke, 2015, v. 67, n. 11/12, p. 1035, doi. 10.1002/star.201500132
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- Article
Effects of nano‐TiO<sub>2</sub> on the structure and properties of composite materials constructed from eggshell powder/poly(butyleneadipate‐co‐terephthalate).
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- Journal of Applied Polymer Science, 2022, v. 139, n. 22, p. 1, doi. 10.1002/app.52251
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- Article
Microstructural study of enzymatically and non‐enzymatically hydrolyzed potato powder.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16998
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- Article
Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 9, p. 1, doi. 10.1111/jfpp.15690
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- Article
Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13995
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- Publication type:
- Article
A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7816, doi. 10.1111/ijfs.16111
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- Article
The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1045, doi. 10.1111/ijfs.13974
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- Publication type:
- Article
Synergistic effects of modified TiO<sub>2</sub>/multifunctionalized graphene oxide nanosheets as functional hybrid nanofiller in enhancing the interface compatibility of PLA/starch nanocomposites.
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- Journal of Applied Polymer Science, 2020, v. 137, n. 37, p. 1, doi. 10.1002/app.49094
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- Article
Effects of nano-tio<sub>2</sub> on the performance of high-amylose starch based antibacterial films.
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- Journal of Applied Polymer Science, 2015, v. 132, n. 32, p. n/a, doi. 10.1002/app.42339
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- Article
Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H 2 O 2 -Induced Oxidative Stress in Human Chondrocytes.
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- Antioxidants, 2022, v. 11, n. 12, p. 2428, doi. 10.3390/antiox11122428
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- Article
Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles.
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- Antioxidants, 2022, v. 11, n. 1, p. 32, doi. 10.3390/antiox11010032
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- Article
Isolation of starch and protein degrading strain Bacillus subtilis FYZ1-3 from tobacco waste and genomic analysis of its tolerance to nicotine and inhibition of fungal growth.
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- Frontiers in Microbiology, 2023, p. 1, doi. 10.3389/fmicb.2023.1260149
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- Article
Bamboo cellulose-derived cellulose acetate for electrospun nanofibers: synthesis, characterization and kinetics.
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- Cellulose, 2018, v. 25, n. 1, p. 391, doi. 10.1007/s10570-017-1604-3
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- Article
Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles.
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- Foods, 2021, v. 10, n. 9, p. 2007, doi. 10.3390/foods10092007
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- Article
Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2453, doi. 10.1007/s11694-018-9862-9
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- Article
Effects of granule size on physicochemical and digestive properties of potato powder.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 10, p. 4005, doi. 10.1002/jsfa.10445
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- Article
Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5771, doi. 10.1002/jsfa.9845
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- Publication type:
- Article
Thermal properties and crystallization behavior of bamboo fiber/high-density polyethylene composites: Nano-TiO<sub>2</sub> effects.
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- Journal of Applied Polymer Science, 2014, v. 131, n. 3, p. n/a, doi. 10.1002/app.39846
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- Publication type:
- Article
Effects of nano-TiO<sub>2</sub> on the properties and structures of starch/poly(ε-caprolactone) composites.
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- Journal of Applied Polymer Science, 2013, v. 130, n. 6, p. 4129, doi. 10.1002/app.39695
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- Article
Parameters characterizing the kinetics of the nonisothermal crystallization of thermoplastic starch/poly(lactic acid) composites as determined by differential scanning calorimetry.
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- Journal of Applied Polymer Science, 2013, v. 129, n. 6, p. 3566, doi. 10.1002/app.38587
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- Article
Nonisothermal crystallization kinetics of modified bamboo fiber/PCL composites.
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- Journal of Applied Polymer Science, 2010, v. 116, n. 4, p. 2119, doi. 10.1002/app.31772
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- Publication type:
- Article
A starch-based biodegradable film modified by nano silicon dioxide.
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- Journal of Applied Polymer Science, 2009, v. 113, n. 1, p. 34, doi. 10.1002/app.29855
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- Publication type:
- Article
Combination of enzymatically hydrolyzed potato powder with skimmed milk powder on the quality improvements of yogurt during refrigeration storage.
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- Journal of Food Science & Technology, 2023, v. 60, n. 7, p. 2031, doi. 10.1007/s13197-023-05737-9
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- Article
Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder.
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- Journal of Food Science & Technology, 2022, v. 59, n. 3, p. 1087, doi. 10.1007/s13197-021-05112-6
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- Article
Physical and chemical modification of starches: A review.
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- 2017
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- Publication type:
- journal article
Effect of solvent treatment on morphology, crystallinity and tensile properties of cellulose acetate nanofiber mats.
- Published in:
- Journal of the Textile Institute, 2017, v. 108, n. 4, p. 555, doi. 10.1080/00405000.2016.1174456
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- Article
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review.
- Published in:
- Food Reviews International, 2022, v. 38, n. 6, p. 1103, doi. 10.1080/87559129.2020.1768403
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- Publication type:
- Article