Huijia Mao

Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

Hongyan Li, Shu Yan, Lu Yang et al. · Food Chemistry · 2020 · 86 citations

Food Chemistry, Food Physic, Rice Grains +5

Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study

Ningyu Lei, Sen Chai, Minghao Xu et al. · International Journal of Biological Macromolecules · 2020 · 84 citations

Dry Heating Treatment, Health Sciences, Maize Starch +6

Degradation of aflatoxin B1 by a recombinant laccase from Trametes sp. C30 expressed in Saccharomyces cerevisiae: A mechanism assessment study in vitro and in vivo

Yingli Liu, Huijia Mao, Kalekristos Yohannes Woldemariam et al. · Food Research International · 2021 · 56 citations

Engineering, Biochemistry, Aflatoxin B1 +7

Molecular docking studies and <i>in vitro</i> degradation of four aflatoxins (AFB ₁ , AFB ₂ , AFG ₁ , and AFG ₂ ) by a recombinant laccase from <i>Saccharomyces cerevisiae</i>

Yingli Liu, Huijia Mao, Chuanqin Hu et al. · Journal of Food Science · 2020 · 55 citations · Full text

The utilization of oat for the production of wholegrain foods: Processing technology and products

Huijia Mao, Minghao Xu, Jingyun Ji et al. · Food Frontiers · 2021 · 42 citations · Full text

Nutrition, Engineering, Oat Grain +18