1. Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization. (1st July 2017) Authors: Chen, Bingyan; Zeng, Shaoxiao; Zeng, Hongliang; Guo, Zebin; Zhang, Yi; Zheng, Baodong Journal: Food chemistry Issue: Volume 226(2017) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Insight into the formation, structure and digestibility of lotus seed amylose-fatty acid complexes prepared by high hydrostatic pressure. (June 2019) Authors: Guo, Zebin; Jia, Xiangze; Lin, Xiong; Chen, Bingyan; Sun, Siwei; Zheng, Baodong Journal: Food and chemical toxicology Issue: Volume 128(2019) Page Start: 81 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan. (1st September 2019) Authors: Li, Zhiyu; Wang, Jianyi; Zheng, Baodong; Guo, Zebin Journal: Food chemistry Issue: Volume 291(2019) Page Start: 117 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.). (June 2019) Authors: Guo, Zebin; Zhao, Beibei; Li, Huang; Miao, Song; Zheng, Baodong Journal: Innovative food science & emerging technologies Issue: Volume 54(2019) Page Start: 51 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Structural properties of lotus seed starch prepared by octenyl succinic anhydride esterification assisted by high hydrostatic pressure treatment. (January 2020) Authors: Sun, Siwei; Lin, Xiong; Zhao, Beibei; Wang, Bailong; Guo, Zebin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 117(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch. (February 2015) Authors: Guo, Zebin; Zeng, Shaoxiao; Zhang, Yi; Lu, Xu; Tian, Yuting; Zheng, Baodong Journal: Food hydrocolloids Issue: Volume 44(2015:Feb.) Page Start: 285 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Properties of lotus seed starch-glycerin monostearin V-complexes after long-term retrogradation. (1st May 2020) Authors: Zheng, Yixin; Wang, Bailong; Guo, Zebin; Zhang, Yi; Zheng, Baodong; Zeng, Shaoxiao; Zeng, Hongliang Journal: Food chemistry Issue: Volume 311(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Structural and thermal properties of amylose–fatty acid complexes prepared via high hydrostatic pressure. (30th October 2018) Authors: Guo, Zebin; Jia, Xiangze; Miao, Song; Chen, Bingyan; Lu, Xu; Zheng, Baodong Journal: Food chemistry Issue: Volume 264(2018) Page Start: 172 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Understanding the crystal structure of lotus seed amylose–long-chain fatty acid complexes prepared by high hydrostatic pressure. (September 2018) Authors: Jia, Xiangze; Sun, Siwei; Chen, Bingyan; Zheng, Baodong; Guo, Zebin Journal: Food research international Issue: Volume 111(2018) Page Start: 334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of two-step microwave heating on the gelation properties of golden threadfin bream (Nemipterus virgatus) myosin. (30th October 2020) Authors: Li, Zhiyu; Sun, Qian; Zheng, Yimei; Wang, Jianyi; Tian, Yuting; Zheng, Baodong; Guo, Zebin Journal: Food chemistry Issue: Volume 328(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗