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Chen Chao

Shanxi University of Chinese Medicine

H指数:26

被引数:3,035

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Towards a better understanding of the structure-function relationship of chestnut starches

为了更深入理解栗子淀粉的结构-功能关系

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-06-010

PRE

Strategy for Making Starch-Polyphenol Complexes with Multifunctional Properties

BIOMACROMOLECULES

IF5.4

2025-02-170

PRE

Type 5 Resistant Starch Can Effectively Alleviate Experimentally Induced Colitis in Mice by Modulating Gut Microbiota

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-12-060

PRE

A novel method for quantifying the short-range order in non-crystalline starch by Raman spectroscopy

CARBOHYDRATE POLYMERS

IF12.5

2024-05-012

PRE

Interaction between amylose, fatty acid, and β-lactoglobulin to study multiple biomacromolecules self-assembly and application

直链淀粉、脂肪酸和 β-乳球蛋白相互作用研究多生物大分子自组装及应用

IF13.7

2024-03-123

OAAI

The influence of short-range molecular order in gelatinized starch on the formation of starch-lauric acid complexes

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-014

PRE

Molecular Mechanisms Underlying the Effects of Small Intestinal Fermentation on Enhancement of Prebiotic Characteristics of Cellulose in the Large Intestine

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-01-250

PRE

Effects of different sources of proteins on the formation of starch-lipid-protein complexes

不同来源蛋白质对淀粉-脂质-蛋白质复合物形成的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-019

PRE

Prior interaction of protein and lipid affects the formation of ternary complexes with starch

IF9.8

2023-11-016

PRE

Bitter Almond Albumin ACE-Inhibitory Peptides: Purification, Screening, and Characterization In Silico, Action Mechanisms, Antihypertensive Effect In Vivo, and Stability

IF4.6

2023-08-105

OAAI

Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same

释放高直链淀粉对肠道健康的潜力: 并非所有功能都相同

FERMENTATION-BASEL

IF3.3

2023-01-3019

OA

Mechanisms Underlying the Formation of Amylose-Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-08-2234

PRE

Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-07-280

PRE

Changes of starch during thermal processing of foods: Current status and future directions

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-01-0156

PRE

Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes

IF9.8

2021-12-0133

PRE

New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch

淀粉回生的新见解: 糊化淀粉中短程分子顺序的影响

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0189

PREAI

Mechanistic studies of starch retrogradation and its effects on starch gel properties

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0183

PREAI

Effects of chlorinated polypropylene based-adhesives on the bonding performance of an epoxy core rod and polyolefin sheath for composite insulators

INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES

IF3.5

2021-10-012

PREAI

New insight into the interactions among starch, lipid and protein in model systems with different starches

FOOD HYDROCOLLOIDS

IF12.4

2021-03-0160

PREAI

RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-02-25120

PREAI