Kuaitian P. Wang
Beijing Key Laboratory Of Functional Food From Plant Resources
Beijing, 100083, China
Beijing, 100083, China
Last Updated: 09/26/2026
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Found 16 publications
Improving fresh rice noodle quality and reducing glycemic potential using modified rice starch rich in linear chains with few branches.
Journal: Food chemistry
Published: October 30, 2025
Deciphering starch-protein interaction mechanisms in rice noodles: A synergistic perspective of starch chain architecture and starch granule size.
Journal: Food research international (Ottawa, Ont.)
Published: July 28, 2025
Understanding the processing and digestibility attributes of rice noodles supplemented with acetylated cassava starch.
Journal: International journal of biological macromolecules
Published: February 01, 2025
Unveiling the suitability of C-starch as functional food: A pairwise interaction of lipids and polyphenol components (LIPOP).
Journal: Carbohydrate polymers
Published: November 20, 2024
Soy Peptide Ameliorate TGF-β1-Mediated Osteoblast Differentiation through Smad and MAPK Signaling Pathways.
Journal: Journal of agricultural and food chemistry
Published: October 11, 2024
In vitro simulated digestive properties of Monascus vinegar melanoidins, and cytoprotective functions on Caco-2 cells.
Journal: Food research international (Ottawa, Ont.)
Published: September 27, 2024
The negative electrostatic potential of the coordination between calcium and carboxyl/oxygen group in calcium-peptide complexes contributes to calcium utilization.
Journal: Food chemistry
Published: August 23, 2024
Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative.
Journal: Frontiers in nutrition
Published: April 01, 2023
Last Updated: 09/26/2026