Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch

Da-Nian Zhou, Bao Zhang, Bo Chen, +1

Food Chemistry

Food ChemistryGlycobiologySweet Potato StarchRheological PropertiesPolysaccharide +3

Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution

Bao Zhang, Ji-Qiang Mei, Bo Chen, +1

Food Chemistry

Food ChemistryDifferent DegreeStructural PropertiesFood AnalysisPolysaccharide +3

Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

Bo Chen, Kai Zhou, Yu Wang, +4

Food Chemistry

Biopolymer GelMyofibrillar Protein GelsProtein FoldingMedicineProtein Refolding +4

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions

Bo Chen, Jie Guo, Yong Xie, +3

Food Chemistry

Protein ChemistryBiopolymer GelProtein FoldingHydrophobic InteractionsProtein Phase Separation +5

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Yong Xie, Kai Zhou, Bo Chen, +6

Innovative Food Science & Emerging Technologies

Freezing ProcessElectrical EngineeringMeat PackagingBeef SteakHigh Voltage Electrical Fields +5

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process

Yong Xie, Bo Chen, Jie Guo, +5

Meat Science

Freezing ProcessMeat PackagingHigh Voltage Electrical FieldsPulsed Electric FieldMeat Science +5

Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch

Bo Chen, Yaru Wang, Jin-Lei Fan, +2

Food Chemistry

Food ChemistryAgricultural ChemistryEngineeringBiochemistryFood Analysis +6

Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures

Bo Chen, Kai Zhou, Yong Xie, +4

Food Chemistry

Protein ChemistryDifferent TemperaturesBiochemistryProtein FoldingMedicine +4

Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch

Bo Chen, Bao Zhang, Mengna Li, +2

Food Chemistry

Food ChemistryFood AnalysisRheological PropertiesGlycobiologyPotato Starch +3

Improving the functionality of chitosan-based packaging films by crosslinking with nanoencapsulated clove essential oil

Lu Hua, Jieying Deng, Zhaoming Wang, +5

International Journal of Biological Macromolecules

Materials ScienceEdible FilmEngineeringEdible PackagingMicro-encapsulation +4