Works matching AU Xiong, Hanguo

Results: 32

Bamboo cellulose-derived cellulose acetate for electrospun nanofibers: synthesis, characterization and kinetics.

Published in:

Cellulose, 2018, v. 25, n. 1, p. 391, doi. 10.1007/s10570-017-1604-3

By:

Cai, Jie;
Zhou, Rui;
Li, Tiantian;
He, Jingren;
Wang, Guozhen;
Wang, Haibo;
Xiong, Hanguo

Publication type:

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.

Published in:

Antioxidants, 2022, v. 11, n. 12, p. 2428, doi. 10.3390/antiox11122428

By:

Zhu, Lingjiao;
Ma, Meihu;
Ahn, Dong Uk;
Guyonnet, Vincent;
Wang, Limei;
Zheng, Yuting;
He, Qin;
Xiong, Hanguo;
Huang, Xi

Publication type:

Article

Physical and chemical modification of starches: A review.

Published in:

2017

By:

Zia-ud-Din;
Xiong, Hanguo;
Fei, Peng

Publication type:

journal 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.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7816, doi. 10.1111/ijfs.16111

By:

Zhang, Zhongli;
Xiong, Zhouyi;
Xiong, Hanguo;
Walayat, Noman;
Nawaz, Asad;
Khalifa, Ibrahim;
Aadil, Rana Muhammad;
Li, Sha;
Lorenzo Rodriguez, Jose M.

Publication type:

Article

The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks.

Published in:

International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1045, doi. 10.1111/ijfs.13974

By:

Nawaz, Asad;
Xiong, Zhouyi;
Xiong, Hanguo;
Chen, Lei;
Wang, Peng‐kai;
Ahmad, Ishtiaq;
Hu, Chun;
Irshad, Sana;
Ali, Shinawar Waseem

Publication type:

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.

Published in:

Foods, 2021, v. 10, n. 9, p. 2007, doi. 10.3390/foods10092007

By:

Zhang, Zhongli;
Xiong, Zhouyi;
Walayat, Noman;
Lorenzo, Jose M.;
Nawaz, Asad;
Xiong, Hanguo

Publication type:

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.

Published in:

Frontiers in Microbiology, 2023, p. 1, doi. 10.3389/fmicb.2023.1260149

By:

Changwen Ye;
Dandan Liu;
Kuo Huang;
Dong Li;
Xinxin Ma;
Yiying Jin;
Hanguo Xiong

Publication type:

Article

Effects of nano-tio2 on the performance of high-amylose starch based antibacterial films.

Published in:

Journal of Applied Polymer Science, 2015, v. 132, n. 32, p. n/a, doi. 10.1002/app.42339

By:

Liu, Chao;
Xiong, Hanguo;
Chen, Xing;
Lin, Shun;
Tu, Yanhua

Publication type:

Article

Thermal properties and crystallization behavior of bamboo fiber/high-density polyethylene composites: Nano-TiO2 effects.

Published in:

Journal of Applied Polymer Science, 2014, v. 131, n. 3, p. n/a, doi. 10.1002/app.39846

By:

Fei, Peng;
Fei, Benhua;
Yu, Yan;
Xiong, Hanguo;
Tan, Jun

Publication type:

Article

Effects of nano-TiO2 on the properties and structures of starch/poly(ε-caprolactone) composites.

Published in:

Journal of Applied Polymer Science, 2013, v. 130, n. 6, p. 4129, doi. 10.1002/app.39695

By:

Fei, Peng;
Shi, Yongjun;
Zhou, Man;
Cai, Jie;
Tang, Shangwen;
Xiong, Hanguo

Publication type:

Article

Parameters characterizing the kinetics of the nonisothermal crystallization of thermoplastic starch/poly(lactic acid) composites as determined by differential scanning calorimetry.

Published in:

Journal of Applied Polymer Science, 2013, v. 129, n. 6, p. 3566, doi. 10.1002/app.38587

By:

Li, Sha;
Xiong, Zhouyi;
Fei, Peng;
Cai, Jie;
Xiong, Hanguo;
Tan, Jun;
Yu, Yan

Publication type:

Article

Combination of enzymatically hydrolyzed potato powder with skimmed milk powder on the quality improvements of yogurt during refrigeration storage.

Published in:

Journal of Food Science & Technology, 2023, v. 60, n. 7, p. 2031, doi. 10.1007/s13197-023-05737-9

By:

Ahmad, Ishtiaq;
Xiong, Zhouyi;
Hanguo, Xiong;
Lyu, Fei;
Khalid, Nauman;
Aadil, Rana Muhammad;
Ahmad, Asif;
Walayat, Noman;
Mujtaba, Ahmad;
Iqbal, Aamir;
Hao, Manyi;
Li, Yan

Publication type:

Article

Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder.

Published in:

Journal of Food Science & Technology, 2022, v. 59, n. 3, p. 1087, doi. 10.1007/s13197-021-05112-6

By:

Ahmad, Ishtiaq;
Xiong, Zhouyi;
Hanguo, Xiong;
Khalid, Nauman;
Khan, Rao Sanaullah

Publication type:

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

By:

Cai, Jie;
Niu, Haitao;
Yu, Yan;
Xiong, Hanguo;
Lin, Tong

Publication type:

Article

Effects of nano‐TiO2 on the structure and properties of composite materials constructed from eggshell powder/poly(butyleneadipate‐co‐terephthalate).

Published in:

Journal of Applied Polymer Science, 2022, v. 139, n. 22, p. 1, doi. 10.1002/app.52251

By:

Xu, Dan;
Xiong, Zhouyi;
Xia, Changxing;
Xiong, Hanguo

Publication type:

Article

Synergistic effects of modified TiO2/multifunctionalized graphene oxide nanosheets as functional hybrid nanofiller in enhancing the interface compatibility of PLA/starch nanocomposites.

Published in:

Journal of Applied Polymer Science, 2020, v. 137, n. 37, p. 1, doi. 10.1002/app.49094

By:

Wang, Pengkai;
Xiong, ZhouYi;
Xiong, Hanguo;
Cai, Jie

Publication type:

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

By:

Walayat, Noman;
Xiong, Hanguo;
Xiong, Zhouyi;
Moreno, Helena M.;
Nawaz, Asad;
Niaz, Nadia;
Randhawa, Muhammad Atif

Publication type:

Article

Effects of Potassium Carbonate on Quality Characteristics of Composite Starch‐Wheat Noodles and Its Mechanism.

Published in:

Starch / Staerke, 2022, v. 74, n. 11/12, p. 1, doi. 10.1002/star.202200136

By:

Zhang, Mengtian;
Xiong, Zhouyi;
Ahmad, Ishtiaq;
Chen, Mengting;
Xiong, Hanguo

Publication type:

Article

Sustainable Bio‐Based Wood Adhesive Incorporated Different Functionalized Nanoparticles: A Performance Comparison Study.

Published in:

Starch / Staerke, 2021, v. 73, n. 7/8, p. 1, doi. 10.1002/star.202100042

By:

Chen, Lei;
Li, Jing;
Din, Zia‐ud;
Hu, Chun;
Xiong, Hanguo

Publication type:

Article

Starch: An Undisputed Potential Candidate and Sustainable Resource for the Development of Wood Adhesive.

Published in:

Starch / Staerke, 2020, v. 72, n. 3/4, p. 1, doi. 10.1002/star.201900276

By:

Din, Zia‐ud;
Chen, Lei;
Xiong, Hanguo;
Wang, Zhenjiong;
Ullah, Ikram;
Lei, Weiwei;
Shi, Dean;
Alam, Mukhtar;
Ullah, Hidayat;
Khan, Sheraz Ahmad

Publication type:

Article

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose.

Published in:

Starch / Staerke, 2019, v. 71, n. 5/6, p. N.PAG, doi. 10.1002/star.201800152

By:

Wang, Pengkai;
Sheng, Feng;
Tang, Shang Wen;
ud‐Din, Zia;
Chen, Lei;
Nawaz, Asad;
Hu, Chun;
Xiong, Hanguo

Publication type:

Article

Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles.

Published in:

Starch / Staerke, 2015, v. 67, n. 11/12, p. 1035, doi. 10.1002/star.201500132

By:

Zhou, Man;
Xiong, Zhouyi;
Cai, Jie;
Xiong, Hanguo

Publication type:

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.

Published in:

Antioxidants, 2022, v. 11, n. 1, p. 32, doi. 10.3390/antiox11010032

By:

Zhang, Zhongli;
Xiong, Zhouyi;
Walayat, Noman;
Lorenzo, Jose M.;
Liu, Jianhua;
Nawaz, Asad;
Xiong, Hanguo

Publication type:

Article

Nonisothermal crystallization kinetics of modified bamboo fiber/PCL composites.

Published in:

Journal of Applied Polymer Science, 2010, v. 116, n. 4, p. 2119, doi. 10.1002/app.31772

By:

Yuanyuan Huang;
Huaxi Liu;
Pingsheng He;
Liang Yuan;
Hanguo Xiong;
Youming Xu;
Yan Yu

Publication type:

Article

A starch-based biodegradable film modified by nano silicon dioxide.

Published in:

Journal of Applied Polymer Science, 2009, v. 113, n. 1, p. 34, doi. 10.1002/app.29855

By:

Tang, Huali;
Xiong, Hanguo;
Tang, Shangwen;
Zou, Peng

Publication type:

Article

Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles.

Published in:

Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2453, doi. 10.1007/s11694-018-9862-9

By:

Javaid, Allah Bakhsh;
Xiong, Hanguo;
Xiong, Zhouyi;
Soomro, Aijaz Hussain;
Zia-ud-Din;
Ahmad, Ishtiaq;
Nawaz, Asad;
Ullah, Ikram

Publication type:

Article

Effects of granule size on physicochemical and digestive properties of potato powder.

Published in:

Journal of the Science of Food & Agriculture, 2020, v. 100, n. 10, p. 4005, doi. 10.1002/jsfa.10445

By:

Hu, Chun;
Xiong, Zhouyi;
Xiong, Hanguo;
Chen, Lei;
Zhang, Mengchao;
Wang, Pengkai;
Nawaz, Asad;
Walayat, Noman

Publication type:

Article

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 13, p. 5771, doi. 10.1002/jsfa.9845

By:

Nawaz, Asad;
Xiong, Zhouyi;
Li, Qing;
Xiong, Hanguo;
Irshad, Sana;
Chen, Lei;
Wang, Pengkai;
Zhang, Mongchao;
Hina, Sundas;
Regenstein, Joe M

Publication type:

Article

Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles.

Published in:

International Journal of Food Engineering, 2015, v. 11, n. 6, p. 851, doi. 10.1515/ijfe-2015-0108

By:

Zhou, Man;
Xiong, Zhouyi;
Cai, Jie;
Xiong, Hanguo

Publication type:

Article

Microstructural study of enzymatically and non‐enzymatically hydrolyzed potato powder.

Published in:

Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16998

By:

Ahmad, Ishtiaq;
Xiong, Zhouyi;
Hanguo, Xiong;
Lyu, Fei;
Aadil, Rana Muhammad;
Khalid, Nauman;
Walayat, Noman;
Taj, Muhammad Imran;
Zhang, Gaopeng;
Tang, Wei;
Li, Yan;
Li, Minghui

Publication type:

Article

Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage.

Published in:

Journal of Food Processing & Preservation, 2021, v. 45, n. 9, p. 1, doi. 10.1111/jfpp.15690

By:

Ahmad, Ishtiaq;
Xiong, Zhouyi;
Hanguo, Xiong;
Khalid, Nauman;
Rasul Suleria, Hafiz Ansar

Publication type:

Article

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles.

Published in:

Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13995

By:

Nawaz, Asad;
Xiong, Zhouyi;
Li, Qing;
Xiong, Hanguo;
Liu, Jing;
Chen, Lei;
Wang, Pengkai;
Walayat, Noman;
Irshad, Sana;
Regenstein, Joe M.

Publication type:

Article

Works matching AU Xiong, Hanguo

Bamboo cellulose-derived cellulose acetate for electrospun nanofibers: synthesis, characterization and kinetics.

Hatched Eggshell Membrane Can Be a Novel Source of Antioxidant Hydrolysates to Protect against H 2 O 2 -Induced Oxidative Stress in Human Chondrocytes.

Physical and chemical modification of starches: A review.

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.

The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks.

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.

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.

Effects of nano-tio<sub>2</sub> on the performance of high-amylose starch based antibacterial films.

Thermal properties and crystallization behavior of bamboo fiber/high-density polyethylene composites: Nano-TiO<sub>2</sub> effects.

Effects of nano-TiO<sub>2</sub> on the properties and structures of starch/poly(ε-caprolactone) composites.

Parameters characterizing the kinetics of the nonisothermal crystallization of thermoplastic starch/poly(lactic acid) composites as determined by differential scanning calorimetry.

Combination of enzymatically hydrolyzed potato powder with skimmed milk powder on the quality improvements of yogurt during refrigeration storage.

Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder.

Effect of solvent treatment on morphology, crystallinity and tensile properties of cellulose acetate nanofiber mats.

Effects of nano‐TiO<sub>2</sub> on the structure and properties of composite materials constructed from eggshell powder/poly(butyleneadipate‐co‐terephthalate).

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.

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review.

Effects of Potassium Carbonate on Quality Characteristics of Composite Starch‐Wheat Noodles and Its Mechanism.

Sustainable Bio‐Based Wood Adhesive Incorporated Different Functionalized Nanoparticles: A Performance Comparison Study.

Starch: An Undisputed Potential Candidate and Sustainable Resource for the Development of Wood Adhesive.

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose.

Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles.

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.

Nonisothermal crystallization kinetics of modified bamboo fiber/PCL composites.

A starch-based biodegradable film modified by nano silicon dioxide.

Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles.

Effects of granule size on physicochemical and digestive properties of potato powder.

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks.

Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles.

Microstructural study of enzymatically and non‐enzymatically hydrolyzed potato powder.

Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage.

Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles.