Xiangli Ding

Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

Xiangli Ding, Hui Zhang, Li Wang et al. · Food Hydrocolloids · 2014 · 171 citations

Health Sciences, Barley Antifreeze Protein, Food Engineering +4

Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

Haiying Chen, Yamei Jin, Xiangli Ding et al. · Food Hydrocolloids · 2014 · 56 citations

Food Chemistry, Food Colloid, Hen Egg Yolk +4

Multi-scale structures of cassava and potato starch fractions varying in granule size

Liang Zhang, Zhao Yan, Wei Hu et al. · Carbohydrate Polymers · 2018 · 55 citations

Food Chemistry, Multi-scale Structures, Potato Starch Fractions +3

Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles

Xiangli Ding, Hui Zhang, Wenhua Liu et al. · Food and Bioprocess Technology · 2013 · 53 citations

Food Chemistry, Health Sciences, Biochemistry +9

Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles

Xiangli Ding, Tingting Li, Hui Zhang et al. · Foods · 2020 · 52 citations · Full text