Xianglong Zhou

Glycosylation fish gelatin with gum Arabic: Functional and structural properties

Huizhu Zhao, Xinzi Kang, Xianglong Zhou et al. · LWT · 2020 · 80 citations

Food Chemistry, Biopolymer Gel, Glycosylation Fish Gelatin +5

Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds

Xianglong Zhou, Tao Huang, Shulin Deng et al. · Carbohydrate Polymers · 2024 · 24 citations

Nutrition, Agricultural Chemistry, Botany +8

Mutual interactions between α-amylase and amyloglucosidase in the digestion of starch with distinct chain-length distributions at a fully gelatinized state

Xianglong Zhou, Chenrui Wang, Shuke Yue et al. · Food & Function · 2022 · 23 citations

HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes

Yi Hu, Xianglong Zhou, Chang‐Ying Hu et al. · Journal of Hazardous Materials · 2022 · 20 citations

Food Authentication, Food Quality, Volatile Aromatic Compounds +10

Protein content correlates with the in vitro starch digestibility of raw barley flour

Xianglong Zhou, Wenwen Yu, Cheng Li · Food Bioscience · 2021 · 13 citations

Nutrition, Engineering, In Vitro Fermentation +9