The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products

Water: The soul of hydrogels

Mechanical, microstructural, and rheological characterization of gelatin-dialdehyde starch hydrogels constructed by dual dynamic crosslinking

Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch