Follow
Xiaoxi Li
Xiaoxi Li
Professor of Food Science, South China University of Technology
Verified email at scut.edu.cn
Title
Cited by
Cited by
Year
Thermal degradation and stability of starch under different processing conditions
X Liu, Y Wang, L Yu, Z Tong, L Chen, H Liu, X Li
Starch‐Stärke 65 (1‐2), 48-60, 2013
3172013
Supramolecular structure of A-and B-type granules of wheat starch
B Zhang, X Li, J Liu, F Xie, L Chen
Food Hydrocolloids 31 (1), 68-73, 2013
2632013
Study on supramolecular structural changes of ultrasonic treated potato starch granules
J Zhu, L Li, L Chen, X Li
Food Hydrocolloids 29 (1), 116-122, 2012
2462012
Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios
X Liu, L Yu, F Xie, M Li, L Chen, X Li
Starch‐Stärke 62 (3‐4), 139-146, 2010
2092010
Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship
B Zhang, L Chen, X Li, L Li, H Zhang
Food Hydrocolloids 50, 228-236, 2015
1922015
Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch
H Wang, Y Liu, L Chen, X Li, J Wang, F Xie
Food Chemistry 242, 323-329, 2018
1912018
Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components
X Wang, X Li, L Chen, F Xie, L Yu, B Li
Food Chemistry 126 (3), 1218-1225, 2011
1732011
Effect of annealing and orientation on microstructures and mechanical properties of polylactic acid
L Yu, H Liu, F Xie, L Chen, X Li
Polymer Engineering & Science 48 (4), 634-641, 2008
1482008
Structural characteristics and rheological properties of plasma-treated starch
P Bie, H Pu, B Zhang, J Su, L Chen, X Li
Innovative Food Science & Emerging Technologies 34, 196-204, 2016
1472016
Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment
K Liu, B Zhang, L Chen, X Li, B Zheng
Food Chemistry 271, 102-108, 2019
1442019
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
C Chi, X Li, S Huang, L Chen, Y Zhang, L Li, S Miao
Trends in Food Science & Technology 109, 154-168, 2021
1392021
Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates
C Chi, X Li, Y Zhang, L Chen, L Li
Food Hydrocolloids 84, 473-480, 2018
1392018
Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid
C Chi, X Li, Y Zhang, L Chen, L Li, Z Wang
Food & function 8 (2), 720-730, 2017
1332017
Understanding the structure and digestibility of heat-moisture treated starch
H Wang, B Zhang, L Chen, X Li
International Journal of Biological Macromolecules 88, 1-8, 2016
1252016
Glass transition temperature of starches with different amylose/amylopectin ratios
P Liu, L Yu, X Wang, D Li, L Chen, X Li
Journal of Cereal Science 51 (3), 388-391, 2010
1202010
Structure and enzymatic resistivity of debranched high temperature–pressure treated high-amylose corn starch
B Zhang, L Chen, Y Zhao, X Li
Journal of Cereal Science 57 (3), 348-355, 2013
1052013
Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism
B Zhang, S Xiong, X Li, L Li, F Xie, L Chen
Food Hydrocolloids 37, 69-76, 2014
1032014
An oral colon-targeting controlled release system based on resistant starch acetate: synthetization, characterization, and preparation of film-coating pellets
H Pu, L Chen, X Li, F Xie, L Yu, L Li
Journal of agricultural and food chemistry 59 (10), 5738-5745, 2011
1022011
Morphology and microstructure of maize starches with different amylose/amylopectin content
P Chen, L Yu, L Chen, X Li
Starch‐Stärke 58 (12), 611-615, 2006
1012006
Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid
C Chi, X Li, Y Zhang, L Chen, F Xie, L Li, G Bai
Food Hydrocolloids 89, 821-828, 2019
1002019
The system can't perform the operation now. Try again later.
Articles 1–20