| Basic principles in starch multi-scale structuration to mitigate digestibility: A review C Chi, X Li, S Huang, L Chen, Y Zhang, L Li, S Miao Trends in Food Science & Technology 109, 154-168, 2021 | 142 | 2021 |
| Understanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates C Chi, X Li, Y Zhang, L Chen, L Li Food Hydrocolloids 84, 473-480, 2018 | 142 | 2018 |
| Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid C Chi, X Li, Y Zhang, L Chen, L Li, Z Wang Food & function 8 (2), 720-730, 2017 | 136 | 2017 |
| Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid C Chi, X Li, Y Zhang, L Chen, F Xie, L Li, G Bai Food Hydrocolloids 89, 821-828, 2019 | 102 | 2019 |
| Dry heating and annealing treatment synergistically modulate starch structure and digestibility C Chi, X Li, P Lu, S Miao, Y Zhang, L Chen International Journal of Biological Macromolecules 137, 554-561, 2019 | 99 | 2019 |
| Starch-based nanocapsules fabricated through layer-by-layer assembly for oral delivery of protein to lower gastrointestinal tract Y Zhang, C Chi, X Huang, Q Zou, X Li, L Chen Carbohydrate polymers 171, 242-251, 2017 | 86 | 2017 |
| Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum H He, C Chi, F Xie, X Li, Y Liang, L Chen Food Hydrocolloids 102, 105637, 2020 | 74 | 2020 |
| Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content X Yang, C Chi, X Liu, Y Zhang, H Zhang, H Wang International journal of biological macromolecules 139, 785-792, 2019 | 72 | 2019 |
| Improvement in nutritional attributes of rice starch with dodecyl gallate complexation: A molecular dynamic simulation and in vitro study C Chi, X Li, T Feng, X Zeng, L Chen, L Li Journal of agricultural and food chemistry 66 (35), 9282-9290, 2018 | 62 | 2018 |
| Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread K Xu, C Chi, Z She, X Liu, Y Zhang, H Wang, H Zhang Food Chemistry 366, 130614, 2022 | 60 | 2022 |
| Effect of protein types on structure and digestibility of starch-protein-lipids complexes L Lin, H Yang, C Chi, X Ma Lwt 134, 110175, 2020 | 56 | 2020 |
| Development of pullulan/carboxylated cellulose nanocrystal/tea polyphenol bionanocomposite films for active food packaging F Chen, C Chi International Journal of Biological Macromolecules 186, 405-413, 2021 | 54 | 2021 |
| Understanding the effect of freeze-drying on microstructures of starch hydrogels C Chi, X Li, Y Zhang, S Miao, L Chen, L Li, Y Liang Food Hydrocolloids 101, 105509, 2020 | 54 | 2020 |
| Further insights into the evolution of starch assembly during retrogradation using SAXS L Zhang, X Li, S Janaswamy, L Chen, C Chi International Journal of Biological Macromolecules 154, 521-527, 2020 | 42 | 2020 |
| Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains H Wang, Y Wang, R Wang, X Liu, Y Zhang, H Zhang, C Chi Food Hydrocolloids 124, 107255, 2022 | 41 | 2022 |
| Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing H Wang, Y Wang, K Xu, Y Zhang, M Shi, X Liu, C Chi, H Zhang Food Hydrocolloids 122, 107121, 2022 | 41 | 2022 |
| Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains Y Tu, S Huang, C Chi, P Lu, L Chen, L Li, X Li International Journal of Biological Macromolecules 184, 530-537, 2021 | 39 | 2021 |
| Synergistic effect of hydrothermal treatment and lauric acid complexation under different pressure on starch assembly and digestion behaviors K Liu, C Chi, X Huang, X Li, L Chen Food chemistry 278, 560-567, 2019 | 39 | 2019 |
| New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles S Shen, C Chi, Y Zhang, L Li, L Chen, X Li International Journal of Biological Macromolecules 184, 731-738, 2021 | 37 | 2021 |
| Insights on the structure and digestibility of sweet potato starch: Effect of postharvest storage of sweet potato roots P Lu, X Li, S Janaswamy, C Chi, L Chen, Y Wu, Y Liang International journal of biological macromolecules 145, 694-700, 2020 | 35 | 2020 |
Xiaoxi LiProfessor of Food Science, South China University of TechnologyBestätigte E-Mail-Adresse bei scut.edu.cn
