Xianling Wei

The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel

Longchen Shang, Cenlin Wu, Shishuai Wang et al. · Food Hydrocolloids · 2020 · 87 citations

Food Chemistry, Biopolymer Gel, Texture Properties +2

Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose

Xuan Zhang, Hongshan Liang, Jing Li et al. · Food Hydrocolloids · 2020 · 78 citations

Food Colloid, Sodium Carboxymethyl Cellulose, Microemulsion +5

Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch

Huiyu Dun, Hongshan Liang, Fuchao Zhan et al. · Food Hydrocolloids · 2020 · 65 citations

Food Chemistry, Food Engineering, Food Processing +6

β-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery

Mohamed Eid, Remah Sobhy, Peiyuan Zhou et al. · Food Hydrocolloids · 2020 · 53 citations

Vitamin E, Hydrogels, Biopolymer Gel +6

Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch

Xianling Wei, Jing Li, Bin Li · Food Hydrocolloids · 2019 · 52 citations

Food Chemistry, Agricultural Chemistry, Wheat Starch +3