Xianfeng Du

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

Xuran Cai, Xianfeng Du, Daomei Cui et al. · Food Hydrocolloids · 2019 · 219 citations

Food Chemistry, Food Colloid, Chemical Engineering +5

Characterization, antioxidant activity and immunomodulatory activity of polysaccharides from the swollen culms of Zizania latifolia

Mingchun Wang, Peilei Zhu, Shiwei Zhao et al. · International Journal of Biological Macromolecules · 2016 · 153 citations

Zizania Latifolia, Biochemistry, Medicine +10

Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations

Xuran Cai, Yan Wang, Xianfeng Du et al. · Food Hydrocolloids · 2020 · 105 citations

Food Chemistry, Food Colloid, Engineering +9

Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes

Lin Li, Xietian Yu, Yu-chen GAO et al. · Food Hydrocolloids · 2021 · 105 citations

Food Chemistry, Engineering, Biochemistry +8

Preparation of microporous starch by glucoamylase and ultrasound

Yun Wu, Xianfeng Du, Honghua Ge et al. · Starch - Stärke · 2011 · 102 citations

Food Chemistry, Chemical Engineering, Engineering +12