Di An

The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network

Di An, Haiteng Li, Dongsheng Li et al. · Food Chemistry · 2022 · 73 citations

Wheat Starch Properties, Food Structure, Agricultural Economics +7

Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch

Di An, Qingqing Li, Enpeng Li et al. · Food Chemistry · 2020 · 58 citations

Cooked Noodles, Wheat Starch, Food Structure +4

Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods

Jing Hong, Di An, Xin‐An Zeng et al. · International Journal of Biological Macromolecules · 2020 · 37 citations

Pulsed Electric Field, Large A-type, Grain Quality +1

Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

Jing Hong, Di An, Limin Li et al. · Journal of Cereal Science · 2019 · 32 citations

Wheat Starch Granules, Gelatinization Properties, Polysaccharide +4

Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles

Jin Du, Hongxun Tao, Yajing Qi et al. · Food Chemistry · 2022 · 28 citations

Food Chemistry, Food Physic, Food Analysis +7