Zhigang Xiao

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Ahmed S.M. Saleh, Peng Wang, Na Wang et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 298 citations · Full text

Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

Xinge Wang, Zhi-Gang Luo, Zhigang Xiao · Carbohydrate Polymers · 2013 · 192 citations

Food Chemistry, Engineering, Cyclodextrin Production +3

Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Xiaojuan Xu, Zhi-Gang Luo, Qingyu Yang et al. · Food Chemistry · 2019 · 136 citations

Food Chemistry, Wheat Bread, Antioxidant Properties

Impact of immobilization technology in industrial and pharmaceutical applications

Mohamed E. Hassan, Qingyu Yang, Zhigang Xiao et al. · 3 Biotech · 2019 · 113 citations · Full text

Bioremediation, Pharmaceutical Technology, Immobilized Enzyme +3

Preparation, physicochemical characterization and in vitro release behavior of resveratrol-loaded oxidized gellan gum/resistant starch hydrogel beads

Peng Wang, Zhi-Gang Luo, Zhigang Xiao · Carbohydrate Polymers · 2021 · 102 citations

Biopolymer Gel, Physicochemical Characterization, Vitro Release Behavior +2