Zhang B - Search Results

1

Investigation of the Formation Mechanism and Curcumin Bioaccessibility of Emulsion Gels Based on Sugar Beet Pectin and Laccase Catalysis.

Pan Y, Li XM, Meng R, Xu BC, Zhang B. Pan Y, et al. Among authors: zhang b. J Agric Food Chem. 2021 Mar 3;69(8):2557-2563. doi: 10.1021/acs.jafc.0c07288. Epub 2021 Feb 22. J Agric Food Chem. 2021. PMID: 33617251

2

Stabilization of starch-based microgel-lysozyme complexes using a layer-by-layer assembly technique.

Zhang B, Pan Y, Chen H, Liu T, Tao H, Tian Y. Zhang B, et al. Food Chem. 2017 Jan 1;214:213-217. doi: 10.1016/j.foodchem.2016.07.076. Epub 2016 Jul 11. Food Chem. 2017. PMID: 27507468

3

Lysozyme distribution, structural identification, and in vitro release of starch-based microgel-lysozyme complexes.

Zhang B, Tao H, Niu X, Li S, Chen HQ. Zhang B, et al. Food Chem. 2017 Jul 15;227:137-141. doi: 10.1016/j.foodchem.2017.01.073. Epub 2017 Jan 17. Food Chem. 2017. PMID: 28274413

4

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

Zhou DN, Zhang B, Chen B, Chen HQ. Zhou DN, et al. Among authors: zhang b. Food Chem. 2017 Sep 1;230:516-523. doi: 10.1016/j.foodchem.2017.03.088. Epub 2017 Mar 16. Food Chem. 2017. PMID: 28407943

5

Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch.

Zhang B, Li X, Xie Q, Tao H, Wang W, Chen HQ. Zhang B, et al. Int J Biol Macromol. 2017 Oct;103:656-662. doi: 10.1016/j.ijbiomac.2017.05.131. Epub 2017 May 22. Int J Biol Macromol. 2017. PMID: 28545967

6

Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch.

Lv QQ, Li GY, Xie QT, Zhang B, Li XM, Pan Y, Chen HQ. Lv QQ, et al. Among authors: zhang b. Food Chem. 2018 Aug 1;256:413-418. doi: 10.1016/j.foodchem.2018.02.147. Epub 2018 Mar 6. Food Chem. 2018. PMID: 29606468

7

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

Zhang B, Bai B, Pan Y, Li XM, Cheng JS, Chen HQ. Zhang B, et al. Food Chem. 2018 Oct 30;264:58-63. doi: 10.1016/j.foodchem.2018.05.011. Epub 2018 May 3. Food Chem. 2018. PMID: 29853405

8

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

Ma YS, Pan Y, Xie QT, Li XM, Zhang B, Chen HQ. Ma YS, et al. Among authors: zhang b. Food Chem. 2019 Feb 15;274:319-323. doi: 10.1016/j.foodchem.2018.09.005. Epub 2018 Sep 3. Food Chem. 2019. PMID: 30372945

9

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin.

Wang YR, Zhang B, Fan JL, Yang Q, Chen HQ. Wang YR, et al. Among authors: zhang b. Food Chem. 2019 May 30;281:18-27. doi: 10.1016/j.foodchem.2018.12.085. Epub 2018 Dec 23. Food Chem. 2019. PMID: 30658746

10

Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates.

Pan Y, Xie QT, Zhu J, Li XM, Meng R, Zhang B, Chen HQ, Jin ZY. Pan Y, et al. Among authors: zhang b. Food Chem. 2019 Jul 30;287:76-84. doi: 10.1016/j.foodchem.2019.02.047. Epub 2019 Feb 19. Food Chem. 2019. PMID: 30857721

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