B
Bao Zhang
Researcher at Hefei University of Technology
Publications - 42
Citations - 2240
Bao Zhang is an academic researcher from Hefei University of Technology. The author has contributed to research in topics: Starch & Emulsion. The author has an hindex of 23, co-authored 41 publications receiving 1137 citations.
Papers
More filters
Journal ArticleDOI
Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch.
TL;DR: The syneresis of starch gel during freeze-thaw process was reduced by the addition of pectin, and a significant increase was observed in both the proportion of slowly digestible starch and resistant starch for retrograded starch-pectin mixtures.
Journal ArticleDOI
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties.
TL;DR: Zein/CMD nanoparticles could be effective encapsulating materials for bioactive compounds in food industry and significantly delayed the release of curcumin in simulated gastrointestinal fluids.
Journal ArticleDOI
Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch.
TL;DR: It was showed that addition of sugars promoted liquid-like characteristics of SPS-sugar mixed pastes, which exhibited a pseudoplastic and shear-thinning behavior under yield stress condition.
Journal ArticleDOI
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.
TL;DR: In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated and suggested a decelerating effect of pECTin on the hydrolysis rate of CS with lower values of equilibrium hydrolytic percentage and kinetic constant.
Journal ArticleDOI
Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties
TL;DR: In this paper, the effect of CHC-CMS nanogels concentration, oil phase fraction and environment factors viz, pH, ionic strength on the stability of emulsions were evaluated.