Xiaomin Li

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

Bao Zhang, Bin Bai, Yi Pan et al. · Food Chemistry · 2018 · 251 citations

Food Chemistry, Gelatinization Behavior, Biomanufacturing +5

Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Yongshuai Ma, Yi Pan, Qiutao Xie et al. · Food Chemistry · 2018 · 186 citations · Full text

Food Chemistry, Health Sciences, Digestibility Properties +6

Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin

Xiaomin Li, Zhengzong Wu, Bao Zhang et al. · Food Chemistry · 2019 · 158 citations · Full text

Biopolymer Gel, Potential Delivery Vehicles, Chemical Engineering +6

Effects of Lactobacillus casei CCFM419 on insulin resistance and gut microbiota in type 2 diabetic mice

Xiaomin Li, E. Wang, Baoshu Yin et al. · Beneficial Microbes · 2017 · 134 citations

Insight into the stabilization mechanism of emulsions stabilized by Maillard conjugates: Protein hydrolysates-dextrin with different degree of polymerization

Yi Pan, Zhengzong Wu, Qiutao Xie et al. · Food Hydrocolloids · 2019 · 130 citations

Different Degree, Food Colloid, Engineering +8