Xiaofeng Ban

Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes

Shenglin Sun, Yan Hong, Zhengbiao Gu et al. · Food Hydrocolloids · 2023 · 71 citations

Food Chemistry, Engineering, Complexing State +8

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum

Yang Li, Caiming Li, Xiaofeng Ban et al. · Food Hydrocolloids · 2021 · 65 citations

Food Chemistry, Quality Deterioration, Short-clustered Maltodextrin +1

Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch

Jie Yang, Zhengbiao Gu, Li Cheng et al. · Carbohydrate Polymers · 2021 · 58 citations

Food Chemistry, Food Colloid, Biopolymer Gel +8

Evolutionary Stability of Salt Bridges Hints Its Contribution to Stability of Proteins

Xiaofeng Ban, Pratik Lahiri, Abhishek S. Dhoble et al. · Computational and Structural Biotechnology Journal · 2019 · 57 citations · Full text

Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread

Fangfang Zhao, Yang Li, Caiming Li et al. · LWT · 2021 · 56 citations

Food Chemistry, Co-supported Hydrocolloids, Gluten-free Bread +5