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Cong Min

Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels
2022 · Cong Min, Wenhui Ma, et al. · Food Hydrocolloids · 161
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
2023 · Cong Min, Chong Zhang, et al. · International Journal of Biological Macromolecules · 98
Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food
2022 · Cong Min, Qi Yang, et al. · Food Research International · 90
Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch
2022 · Jiwei Kuang, Junrong Huang, et al. · Food Hydrocolloids · 81
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment
2022 · Jiwei Kuang, Qi Yang, et al. · Journal of Cereal Science · 45
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Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch
2024 · Cong Min, Jingzhang Geng, et al. · LWT · 33
Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment
2024 · Cong Min, Yibing Wang, et al. · Food Chemistry · 30
pH ‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels
2023 · Cong Min, Chong Zhang, et al. · Journal of Texture Studies · 22
Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione
2022 · Wenhui Ma, Qi Yang, et al. · Food Chemistry X · 17
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Improvement of adventitious root formation in Sedum aizoon L. and the production of flavonoids
2020 · Zhikun Liu, Cong Min, et al. · South African Journal of Botany · 11
Screening and identification of a Penicillium brevicompactum strain isolated from the fruiting body of Inonotus obliquus and the fermentation production of mycophenolic acid
2019 · Cong Min, Hao Dong, et al. · Annals of Microbiology · 10
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The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu
2024 · Jingzhang Geng, Dongqin Li, et al. · International Journal of Gastronomy and Food Science · 9
Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch
2025 · Cong Min, Haodong Yang, et al. · Food Chemistry X · 7
Effect of resonance acoustic mixing treatment on the gelation properties of pea protein isolate and the gel in vitro digestibility
2025 · Ying He, Yibing Wang, et al. · International Journal of Biological Macromolecules · 5
Ultrasound modified flaxseed protein-rice starch composite system for texture-modified soft gels: structural, functional, and swallowing properties
2026 · Cong Min, Guanglan Li, et al. · Ultrasonics Sonochemistry · 3
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
2026 · Cong Min, Yungang Cao, et al. · Comprehensive Reviews in Food Science and Food Safety · 3
Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch
2026 · Cong Min, Miao He, et al. · Food Chemistry X · 2
Synergistic modification of soy protein isolate gel properties by resonance acoustic mixing and konjac glucomannan: Insight into structural regulation and functional enhancement
2026 · Yungang Cao, Guojing Yang, et al. · Food Hydrocolloids · 2
Dendrobium officinale polysaccharide modulates hydrogen-bond reorganization in mung bean starch/flaxseed protein gels: Engineering texture design for dysphagia diets
2026 · Cong Min, Xingwei Wu, et al. · LWT · 1
Erratum to “Dendrobium officinale polysaccharide modulates hydrogen-bond reorganization in mung bean starch/flaxseed protein gels: Engineering texture design for dysphagia diets” [LWT - Food Science and Technology 250 (2026) 119507]
2026 · Cong Min, Xingwei Wu, et al. · LWT
Structural and functional evolution of flaxseed protein during probiotic fermentation: Insights into proteolytic degradation, conformational rearrangement, and thermal property
2026 · Cong Min, Yukun Wang, et al. · Research Square
Synergistic Molecular Interactions in Starch Composite Systems: Mung Bean Starch Enhances Rheological Functionality and Thermal Stability of Yam-Based Gel Networks
2025 · Cong Min, Xiaoli Zou, et al. · SSRN Electronic Journal
Multiscale Structural Reinforcement in Starch Composite Gels: Synergistic Effects of Mung Bean Starch on Yam Starch Matrix
2025 · Cong Min, Xiaoli Zou, et al. · SSRN Electronic Journal
Works count: 24
Citation count: 633
H-index: 10
I10-index: 11
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