Cong Min

State Key Laboratory Of Qinba Biological Resources And Ecological Environment, Qinling Bashan Mountains Bioresources Comprehensive Development Collaborative Innovation Center, Shaanxi Province Key Laboratory Of Bio Resources
Hanzhong, 723001, China

Last Updated: 09/26/2026

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Found 10 publications

Ultrasound modified flaxseed protein-rice starch composite system for texture-modified soft gels: structural, functional, and swallowing properties.

Ultrasound modified flaxseed protein-rice starch composite system for texture-modified soft gels: structural, functional, and swallowing properties.

Journal: Ultrasonics sonochemistry

Published: April 08, 2026

Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch.

Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch.

Journal: Food chemistry: X

Published: January 28, 2026

Modulating Protein-Starch Interactions for Microstructure and Rheology of Soft-Textured Dysphagia Foods-A Review.

Modulating Protein-Starch Interactions for Microstructure and Rheology of Soft-Textured Dysphagia Foods-A Review.

Journal: Comprehensive reviews in food science and food safety

Published: December 08, 2025

Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch.

Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch.

Journal: Food chemistry: X

Published: May 10, 2025

Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility.

Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility.

Journal: International journal of biological macromolecules

Published: October 02, 2024

Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment.

Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment.

Journal: Food chemistry

Published: August 06, 2024

Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide.

Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide.

Journal: International journal of biological macromolecules

Published: August 19, 2022

pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gels.

pH-shifting alters textural, thermal, and microstructural properties of mung bean starch-flaxseed protein composite gels.

Journal: Journal of texture studies

Published: August 05, 2022

Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food.

Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food.

Journal: Food research international (Ottawa, Ont.)

Published: July 02, 2022

Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione.

Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione.

Journal: Food chemistry: X

Published: February 13, 2022

Showing 1-10 of 10

Last Updated: 09/26/2026