Author

Hua Zhang

3 papers indexed here

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Oct 2026

Role of fatty acid in governing the aggregation structure and functional properties of granular starch-fatty acid complexes during ultrasonic treatment.

To investigate how fatty acids (FA) modulate the structural evolution of granular rice starch-FA complexes under ultrasound (40-60 °C), lauric acid (LA), stearic acid (SA), oleic acid (OA), and linoleic acid (LOA) were selected to form complexes with rice starch. Ultrasonication alone partially reduced the structural o...

Ge-Ge Sun, Tian-Tian Chen, Xin-Ping Zhang et al. · International Journal of Bio... · 0 citations

Review Oct 2026

Microbial fermentation-mediated starch modification: Structural evolution, mechanistic insights, traditional application and future perspectives.

Native starch has intrinsic drawbacks, including retrogradation, syneresis, poor shear stability, weak texture, and low viscosity, which restrict its applications in the food industry worldwide. Fermentation is a mild and sustainable modification method that can reduce retrogradation and syneresis, improve rheological,...

Ke-Ke Zhang, Song-Li Wei, Lin-Feng Hu et al. · Food Chemistry · 0 citations

Sep 2026

Deamidated zein improves the rheological properties of gluten-free dough: insights from liquid lamella and interfacial mechanisms.

Buckwheat, which is rich in flavonoids, serves as a high-quality protein source despite lacking gluten, leading to poor dough structure and fermentation performance. Therefore, we investigated the effects of moderately deamidated zein on the rheological properties of buckwheat gluten-free dough and the interfacial prop...

Xing-Li Liu, Ya-Ru Yuan, Pei-Shan Liu et al. · Food Chemistry · 0 citations