Qiangwei Jin

A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

Qiangwei Jin, Xiaobei Li, Zhixiang Cai et al. · Food Hydrocolloids · 2017 · 140 citations

Food Chemistry, Soybean Soluble Polysaccharide, Biopolymer Gel +7

Comparative viscoelasticity studies: Corn fiber gum versus commercial polysaccharide emulsifiers in bulk and at air/liquid interfaces

Qiangwei Jin, Zhixiang Cai, Xiaobei Li et al. · Food Hydrocolloids · 2016 · 58 citations

Food Colloid, Engineering, Comparative Viscoelasticity Studies +8

Bio-inspired composite films with integrative properties based on the self-assembly of gellan gum–graphene oxide crosslinked nanohybrid building blocks

Ding Kang, Zhixiang Cai, Qiangwei Jin et al. · Carbon · 2015 · 50 citations

Materials Science, Engineering, Bio-inspired Composite Films +8

Viscosifying properties of corn fiber gum with various polysaccharides

Fei Zhang, Tu Luan, Ding Kang et al. · Food Hydrocolloids · 2014 · 44 citations

Engineering, Polymer Science, Rheology +2

Contribution of arabinogalactan protein to the stabilization of single-walled carbon nanotubes in aqueous solution of gum arabic

Xiaobei Li, Hongbin Zhang, Qiangwei Jin et al. · Food Hydrocolloids · 2017 · 20 citations

Engineering, Arabinogalactan Protein, Biochemistry +6