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The application research of electric field probes with pulse modulated fields

Type: Conference Paper

Author : Xingxun, Liu; Chengzu, Huang; Bo, Peng

Publisher: IEEE

Year: 2014

Thermal and rheological properties of brown flour from Indica rice

Type: Journal Paper

Author : Lingxu Ye; Changsheng Wang; Shujun Wang; Sumei Zhou; Xingxun Liu

Year: 2016

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Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers

Type: Journal Paper

Author : Wei Zou; Long Yu; Xingxun Liu; Ling Chen; Xiaoqing Zhang; Dongling Qiao; Ruozi Zhang

Publisher: Elsevier Science

Year: 2012

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Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios

Type: Journal Paper

Author : Xingxun Liu; Long Yu; Fengwei Xie; Ming Li; Ling Chen; Xiaoxi Li

Publisher: John Wiley and Sons

Year: 2010

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Internal structures and phase-transitions of starch granules during gelatinization

Type: Journal Paper

Author : Pei Chen; Long Yu; George P. Simon; Xingxun Liu; Katherine Dean; Ling Chen

Publisher: Elsevier Science

Year: 2011

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Thermal degradation and stability of starch under different processing conditions

Type: Journal Paper

Author : Xingxun Liu; Yanfei Wang; Long Yu; Zhen Tong; Ling Chen; Hongsheng Liu; Xiaoxi Li

Year: 2012

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Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten

Type: Journal Paper

Author : Lei Zhao; Lin Li; Guo-qin Liu; Ling Chen; Xingxun Liu; Jie Zhu; Bing Li

Year: 2013

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The application research of electric field probes with pulse modulated fields

Thermal and rheological properties of brown flour from Indica rice

Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers

Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios

Internal structures and phase-transitions of starch granules during gelatinization

Thermal degradation and stability of starch under different processing conditions

Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten

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The application research of electric field probes with pulse modulated fields

Thermal and rheological properties of brown flour from Indica rice

Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers

Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios

Internal structures and phase-transitions of starch granules during gelatinization

Thermal degradation and stability of starch under different processing conditions

Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten