Lingjun Zeng

Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter

Xiaoyun Zhao, Ruotong Guo, Xuxu Li et al. · Food Chemistry · 2022 · 71 citations

Food Chemistry, Gel Properties, Pork Meat Batter +7

Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms

Xiaoyun Zhao, Xiaofen Wang, Lingjun Zeng et al. · Food Research International · 2022 · 62 citations

Food Chemistry, Materials Science, Oil-modified Crosslinked/acetylated Starches +7

Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification

Xiaoyun Zhao, Lingjun Zeng, Qilin Huang et al. · Food Chemistry · 2022 · 36 citations

Food Chemistry, Food Biophysics, Oil Modification +4

Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels

Xiaoyun Zhao, Xiaofen Wang, Xuxu Li et al. · Food Chemistry · 2022 · 28 citations

Materials Science, Biopolymer Gel, Functional Property +6

Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics

Xiaoyun Zhao, Xuxu Li, Ruotong Guo et al. · Food Chemistry · 2023 · 26 citations

Food Chemistry, Engineering, Biotechnology +8