1. Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes. (October 2020) Authors: Wei, Xianling; Li, Jing; Eid, Mohamed; Li, Bin Journal: Food hydrocolloids Issue: Volume 107(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose. (October 2020) Authors: Zhang, Xuan; Liang, Hongshan; Li, Jing; Wei, Xianling; Li, Bin Journal: Food hydrocolloids Issue: Volume 107(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch. (June 2020) Authors: Dun, Huiyu; Liang, Hongshan; Zhan, Fuchao; Wei, Xianling; Chen, Yuanyuan; Wan, Jiawei; Ren, Yanyan; Hu, Ling; Li, Bin Journal: Food hydrocolloids Issue: Volume 103(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch. (September 2019) Authors: Wei, Xianling; Li, Jing; Li, Bin Journal: Food hydrocolloids Issue: Volume 94(2019) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Role of green tea nanoparticles in process of tea cream formation – A new perspective. (1st March 2021) Authors: Guo, Cheng; Chen, Yijie; Li, Jing; Zhan, Fuchao; Wei, Xianling; Li, Bin Journal: Food chemistry Issue: Volume 339(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Sodium caseinate reduces the swelling of konjac flour: A further examination. (November 2021) Authors: Li, Shanshan; Shang, Longchen; Wu, Di; Dun, Huiyu; Wei, Xianling; Zhu, Jingsong; Zongo, Abel W.S.; Li, Bin; Geng, Fang Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel. (April 2021) Authors: Shang, Longchen; Wu, Cenlin; Wang, Shishuai; Wei, Xianling; Li, Bin; Li, Jing Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Β-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery. (July 2020) Authors: Eid, Mohamed; Sobhy, Remah; Zhou, Peiyuan; Wei, Xianling; Wu, Di; Li, Bin Journal: Food hydrocolloids Issue: Volume 104(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗