Author

Xinzhu Miao

Institution: Changchun University

Observed institution: Changchun University

OpenAlex ID: A5113260769

Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths

2025 · Xiuli Wu, Jianwen Zhang, et al. · Food Research International · 11

Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility

2024 · Xiuli Wu, Mengyang Wang, et al. · Journal of Food Science · 6

Combined pretreatment and enzymatic hydrolysis for improved structure and adsorption capacity of red sorghum porous starch

2026 · Rui Liu, Gahong Bao, et al. · Food Structure · 1

Acylated starches of varied chain lengths: Sustainable emulsification, thickening, and physical stability in face creams

2026 · Xinzhu Miao, Rui Liu, et al. · International Journal of Biological Macromolecules

Encapsulation of curcumin in Pickering emulsions stabilized by hydrophobically modified rice starch: Octenyl (C8) versus dodecenyl (C12) succinic anhydride

2026 · Xinzhu Miao, Rui Liu, et al. · Carbohydrate Research

Soluble dietary fibre in tiger nut meal prepared by different modification methods: structural, physicochemical and functional characteristics

2026 · Xue Gong, Xiaojia Zhang, et al. · SSRN Electronic Journal

Works count: 6

Citation count: 18

H-index: 2

I10-index: 1