Shensheng Xiao

Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread

Yang Fu, Xiaorong Liu, Qianran Xie et al. · LWT · 2021 · 107 citations

Food Chemistry, Health Sciences, Polysaccharide +5

Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

Ziyang Jia, Yun Luo, Francisco J. Barba et al. · Carbohydrate Polymers · 2022 · 62 citations

Biopolymer Gel, Anti-staling Mechanisms, Cyclodextrin Production +6

Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

Yixuan Liu, Xingling Zhang, Beibei Ding et al. · International Journal of Biological Macromolecules · 2020 · 56 citations

Materials Science, Engineering, Food Physic +7

Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products

Yixuan Liu, Yue Leng, Shensheng Xiao et al. · LWT · 2022 · 53 citations · Full text

Quality Deterioration, Serious Food Waste, Engineering +13

Toxicological evaluation of advanced glycation end product Nε-(carboxymethyl)lysine: Acute and subacute oral toxicity studies

Xin Liu, Liangqing Zheng, Rong Zhang et al. · Regulatory Toxicology and Pharmacology · 2016 · 41 citations

Toxicological Evaluation, Allergy, Medicine +7