Yangyong P. Dai
271018, China
Last Updated: 09/26/2026
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Found 19 publications
Mechanochemistry-driven structural modification of OSA-modified starch via improved extrusion cooking technology: Synergistic enhancement of emulsification and digestive resistance.
Journal: Food chemistry
Published: April 24, 2025
Effects of Different Pretreatments on Wheat Bran and Its Arabinoxylan Obtained by Sequential Extraction with Dilute Alkali and Alkali-Urea Mixture.
Journal: Foods (Basel, Switzerland)
Published: January 07, 2025
Development of high internal phase Pickering emulsions utilizing ternary complexes of octenyl succinate millet starch/chitosan hydrochloride-EGCG particles and their applications in 3D printing.
Journal: Food chemistry
Published: November 26, 2024
Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation: A review.
Journal: Food research international (Ottawa, Ont.)
Published: September 26, 2024
Tailoring enzyme modified starch through high-moisture extrusion: Unraveling structure-property relationships.
Journal: International journal of biological macromolecules
Published: July 16, 2024
Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch.
Journal: International journal of biological macromolecules
Published: June 29, 2023
The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review.
Journal: International journal of biological macromolecules
Published: May 17, 2023
Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch.
Journal: International journal of biological macromolecules
Published: April 17, 2023
Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties.
Journal: Journal of the science of food and agriculture
Published: November 11, 2022
Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch.
Journal: Food research international (Ottawa, Ont.)
Published: August 17, 2022
Exploring the mechanism of high hydrostatic pressure on the chemical activity of starch based on its structure and properties changes.
Journal: Food chemistry
Published: July 25, 2022
Last Updated: 09/26/2026