Bin Tan

Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

Hong-Zhuo Tan, Zaigui Li, Bin Tan · Food Research International · 2009 · 247 citations

Starch Noodles, Quality Evaluating, Food Analysis +3

Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates

Yi-Chang Wang, Bailiang Li, Yanan Guo et al. · Ultrasonics Sonochemistry · 2022 · 129 citations · Full text

Food Colloid, Engineering, Sonoelectrochemistry +15

Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

J.W. van der Kamp, Julie Miller Jones, Kevin B. Miller et al. · Nutrients · 2021 · 99 citations · Full text

Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment

Cong‐Cong Qiao, Fankun Zeng, Na‐Na Wu et al. · Food Hydrocolloids · 2021 · 98 citations

Food Chemistry, Dietary Fiber, Extrusion Cooking Treatment +8

Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure

Ming Liu, Na‐Na Wu, Guoping Yu et al. · Starch - Stärke · 2017 · 72 citations

Food Chemistry, Native Pea Starch, Biomanufacturing +15