Author

Xiao-Han Fang

Institution: Hefei University of Technology

Observed institution: Hefei University of Technology

OpenAlex ID: A5111061783

Retrogradation behaviors of damaged wheat starch with different water contents

2024 · Han Tao, Xiao-Han Fang, et al. · Food Chemistry X · 25

Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes

2024 · Han Tao, Xiao-Han Fang, et al. · Food Chemistry · 15

Cryoprotective effect of wheat starch granular surface proteins on frozen HMW and LMW glutenins: Structure, property and functionality across length scales

2024 · Han Tao, Xiao-Han Fang, et al. · Food Chemistry · 8

Modulation Mechanism of Dough Network Structure, Baking Quality and Retrogradation Properties by Removal of Starch Granule-Associated Lipids from Normal and Waxy Wheat Starches

2026 · Xiao-Han Fang, Hai-Yuan Zhou, et al. · SSRN Electronic Journal

Cryoprotective Effect of Starch Granular Surface Proteins on Frozen Hmw and Lmw Glutenins: Structure, Property and Functionality Across Length Scales

2024 · HAN TAO, Xiao-Han Fang, et al. · SSRN Electronic Journal

Works count: 5

Citation count: 48

H-index: 3

I10-index: 2