Chu-Yun Wu

Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility

Chen Zhang, Lingzhi Zhang, Ke-Xing Wan et al. · International Journal of Biological Macromolecules · 2023 · 30 citations

Agriculture, Food Science, Carbohydrate Chemistry +13

Effect of melting combined with ice recrystallization on porous starch preparation: Pore-forming properties, granular morphology, functionality, and multi-scale structures

Chen Zhang, Shiyi Wang, Chu-Yun Wu et al. · Food Research International · 2023 · 21 citations

Natural Sciences, Materials Engineering, Materials Science +17

The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: Based on three typical melting temperatures of DSC

Chen Zhang, Xinyu Li, Jingjing Li et al. · Food Hydrocolloids · 2024 · 11 citations

Natural Sciences, Food Science, Materials Science +17