代表性论文: [1] Zheng, Y., Chai, Z., Kong, X., Chen, S., Ye, X.*, & Tian, J.*, Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch. Food Chemistry, 2023, 403, 134153. [2] Zheng, Y., Zhang, H.*, Wei, X., Fang, H., & Tian, J.*, Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch. Molecules, 2022, 27(20), 6955. [3] Zheng, Y., Fang H., Zhang H.*, Ye X., & Tian J.*, Effect of ultrasonic pre-treatments on the octenyl succinicanhydride substitution of potato starch and its physicochemical and emulsifying properties. International Journal of Food Science and Technology, 2022,57,7286-7295. [4] Zheng, Y., Tian, J.*, Kong, X., Wu, D., Chen, S., Liu, D., & Ye, X.*, Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch. Food Chemistry, 2021, 335 (15), 127666. [5] Zheng, Y., Yin, X., Kong, X., Chen, S., Xu, E., Liu, D., Ogawa, Y., Ye, X.*, & Tian, J.*, Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour. Food Hydrocolloids, 2021, 116, 106652. [6] Zheng, Y., Tian, J.*, Ogawa, Y., Yin, X., Xu, E., Chen, S., Liu, D., Kong, X., Ye, X.*, Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice. Food Structure, 2021, 27, 100182. [7] Zheng, Y., Tian, J.*, Yang, W., Chen, S., Liu, D., Fang, H., Zhang, H., & Ye, X.*, Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase. Food Chemistry, 2020, 317, 126346. [8] Zheng, Y., Tian, J.*, Kong, X., Yang, W., Yin, X., Xu, E., Chen, S., Liu, D., & Ye, X.*, Physicochemical and digestibility characterization of maize starch–caffeic acid complexes. LWT-Food Science and Technology, 2020, 121, 108857. [9] Zheng, Y., Tian, J. *, Ogawa., Y., Kong, X., Chen, S., Liu, D., & Ye, X., Physicochemical properties and in vitro digestion of extruded rice with grape seed Proanthocyanidins. Journal of Cereal Science, 2020, 95, 103064. [10] Zheng, Y., Sun, W., Yang, W., Chen, S., Liu, D., Tian, J.*, & Ye, X.*, The Influence of Xanthan Gum on Rheological Properties and In Vitro Digestibility of Kudzu (Pueraria lobata) Starch. Starch - Stärke, 2020, 72(3-4), 1900139. [11] Zheng, Y., Yang, W., Sun, W., Chen, S., Liu, D., Kong, X., Tian, J.*, & Ye, X.*, Inhibition of porcine pancreatic α-amylase activity by Chromogenic acid. Journal of Functional Foods, 2019, 64, 103587. |