Su CY - Search Results

1

From micropores to mechanical strength: Fabrication and characterization of edible corn starch-sodium alginate double network hydrogels with Ca2+ cross-linking.

Su CY, Li D, Wang LJ. Su CY, et al. Food Chem. 2025 Mar 1;467:142276. doi: 10.1016/j.foodchem.2024.142276. Epub 2024 Nov 29. Food Chem. 2025. PMID: 39631354

2

Green, tough, and heat-resistant: A GDL-induced strategy for starch-alginate hydrogels.

Su CY, Li D, Sun W, Wang LJ, Wang Y. Su CY, et al. Food Chem. 2024 Aug 15;449:139188. doi: 10.1016/j.foodchem.2024.139188. Epub 2024 Mar 30. Food Chem. 2024. PMID: 38579652

3

Biodegradation behavior and digestive properties of starch-based film for food packaging - a review.

Su CY, Li D, Wang LJ, Wang Y. Su CY, et al. Crit Rev Food Sci Nutr. 2023;63(24):6923-6945. doi: 10.1080/10408398.2022.2036097. Epub 2022 Feb 10. Crit Rev Food Sci Nutr. 2023. PMID: 35142240 Review.

4

Hybrid biodegradable materials from starch and hydrocolloid: fabrication, properties and applications of starch-hydrocolloid film, gel and bead.

Su CY, Xia T, Li D, Wang LJ, Wang Y. Su CY, et al. Crit Rev Food Sci Nutr. 2024;64(33):12841-12859. doi: 10.1080/10408398.2023.2257786. Epub 2023 Sep 14. Crit Rev Food Sci Nutr. 2024. PMID: 37707437 Review.

5

Eco-friendly electronic food labels: Development and application of Ion-SSPB double network hydrogel.

Su CY, Li D, Wang LJ, Wang Y. Su CY, et al. J Colloid Interface Sci. 2024 Oct;671:154-164. doi: 10.1016/j.jcis.2024.05.173. Epub 2024 May 23. J Colloid Interface Sci. 2024. PMID: 38797141

6

Association of Dietary Quality with Cognitive Function in Chinese Adults Aged 55 Years and Above: A Longitudinal Study.

Jia X, Su C, Du W, Zhang X, Wang L, Huang F, Bai J, Wei Y, Wang Z, Zhang B, Wang H. Jia X, et al. J Nutr Health Aging. 2023;27(7):514-523. doi: 10.1007/s12603-023-1941-x. J Nutr Health Aging. 2023. PMID: 37498099 Free article.

7

Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties.

Shen H, Ge X, Zhang B, Su C, Zhang Q, Jiang H, Zhang G, Yuan L, Yu X, Li W. Shen H, et al. Food Chem. 2022 Mar 15;372:131240. doi: 10.1016/j.foodchem.2021.131240. Epub 2021 Sep 27. Food Chem. 2022. PMID: 34619520

8

The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch.

Ge X, Shen H, Su C, Zhang B, Zhang Q, Jiang H, Li W. Ge X, et al. Food Chem. 2021 Jul 1;349:129159. doi: 10.1016/j.foodchem.2021.129159. Epub 2021 Jan 26. Food Chem. 2021. PMID: 33545604

9

The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color.

Ge X, Jing L, Zhao K, Su C, Zhang B, Zhang Q, Han L, Yu X, Li W. Ge X, et al. Food Chem. 2021 Jan 15;335:127655. doi: 10.1016/j.foodchem.2020.127655. Epub 2020 Jul 25. Food Chem. 2021. PMID: 32731125

10

The molecular structure, morphology, and physicochemical property and digestibility of potato starch after repeated and continuous heat-moisture treatment.

Zhang B, Saleh ASM, Su C, Gong B, Zhao K, Zhang G, Li W, Yan W. Zhang B, et al. J Food Sci. 2020 Dec;85(12):4215-4224. doi: 10.1111/1750-3841.15528. Epub 2020 Nov 14. J Food Sci. 2020. PMID: 33190270

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