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Han-Qing Chen

Hefei University of Technology

52

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2017

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Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations

2021 Food Hydrocolloids
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Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths.

2021 Food Chemistry
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Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran.

2021 Food Chemistry
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Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel

2021 Journal of Cereal Science
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The effects of basil seed gum on the physicochemical and structural properties of arachin gel

2020 Food Hydrocolloids
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Chronic unpredictable mild stress accelerates lipopolysaccharide- induced microglia activation and damage of dopaminergic neurons in rats

2019 Pharmacology, Biochemistry and Behavior
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Structural characterization, physicochemical properties and α-glucosidase inhibitory activity of polysaccharide from the fruits of wax apple

2019 Carbohydrate Polymers
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Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates

2019 Food Chemistry
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Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

2019 Food Chemistry
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Effects of cross-linking with sodium trimetaphosphate on structural and adsorptive properties of porous wheat starches

2019 Food Chemistry
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Citations (27)