Dr. Xingxun Liu, Professor
Dr. Xingxun Liu, Professor
School of Food Science and Engineering, Nanjing University of Finance and Economics (NUFE)
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Cited by
Cited by
Thermal degradation and stability of starch under different processing conditions
X Liu, Y Wang, L Yu, Z Tong, L Chen, H Liu, X Li
Starch‐Stärke 65 (1‐2), 48-60, 2013
Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios
X Liu, L Yu, F Xie, M Li, L Chen, X Li
Starch‐Stärke 62 (3‐4), 139-146, 2010
Effects of amylose/amylopectin ratio on starch-based superabsorbent polymers
W Zou, L Yu, X Liu, L Chen, X Zhang, D Qiao, R Zhang
Carbohydrate polymers 87 (2), 1583-1588, 2012
Biodegradation and thermal decomposition of poly (lactic acid)-based materials reinforced by hydrophilic fillers
E Petinakis, X Liu, L Yu, C Way, P Sangwan, K Dean, S Bateman, ...
Polymer Degradation and Stability 95 (9), 1704-1707, 2010
Internal structures and phase-transitions of starch granules during gelatinization
P Chen, L Yu, GP Simon, X Liu, K Dean, L Chen
Carbohydrate polymers 83 (4), 1975-1983, 2011
In situ thermal decomposition of starch with constant moisture in a sealed system
X Liu, L Yu, H Liu, L Chen, L Li
Polymer Degradation and Stability 93 (1), 260-262, 2008
Effects of inorganic fillers on the thermal and mechanical properties of poly (lactic acid)
X Liu, T Wang, LC Chow, M Yang, JW Mitchell
International Journal of Polymer Science, 2014
Developing gelatin–starch blends for use as capsule materials
N Zhang, H Liu, L Yu, X Liu, L Zhang, L Chen, R Shanks
Carbohydrate polymers 92 (1), 455–461, 2012
Developing hydroxypropyl methylcellulose/hydroxypropyl starch blends for use as capsule materials
L Zhang, Y Wang, H Liu, L Yu, X Liu, L Chen, N Zhang
Carbohydrate Polymers, 98 (1), 73-79, 2013
Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content
P Chen, F Xie, L Zhao, Q Qiao, X Liu
Food Hydrocolloids 69, 359–368, 2017
Evaluations of physicochemical and biological properties of pullulan-based films incorporated with cinnamon essential oil and Tween 80
Y Chu, T Xu, CC Gao, X Liu, N Zhang, X Feng, X Liu, X Shen, X Tang
International journal of biological macromolecules 122, 388-394, 2019
Thermal decomposition of corn starch with different amylose/amylopectin ratios in open and sealed systems
X Liu, L Yu, H Liu, L Chen, L Li
Cereal chemistry 86 (4), 383-385, 2009
Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS
Q Kuang, J Xu, Y Liang, F Xie, F Tian, S Zhou, X Liu
Food Hydrocolloids 62, 43-48, 2017
Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten
L Zhao, L Li, G Liu, L Chen, X Liu, J Zhu, B Li
Food Research International 53 (1), 409-416, 2013
Phase composition and interface of starch-gelatin blends studied by synchrotron FTIR micro-spectroscopy
N Zhang, X Liu, L Yu, R Shanks, E Petinaks, H Liu
Carbohydrate Polymers 95 (20), 649–653, 2013
Effects of hydrophilic fillers on the thermal degradation of poly (lactic acid)
X Liu, S Khor, E Petinakis, L Yu, G Simon, K Dean, S Bateman
Thermochimica Acta 509 (1-2), 147-151, 2010
Phase transitions of maize starches with different amylose contents in glycerol–water systems
P Liu, F Xie, M Li, X Liu, L Yu, PJ Halley, L Chen
Carbohydrate Polymers 85 (1), 180-187, 2011
Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches
C Li, B Gong, Y Hu, X Liu, X Guan, B Zhang
Food Hydrocolloids 105, 105823, 2020
Insights into molecular structure and digestion rate of oat starch
J Xu, Q Kuang, K Wang, S Zhou, S Wang, X Liu, S Wang
Food Chemistry 220 (1), 25-30, 2017
Thermal and rheological properties of brown flour from Indica rice
L Ye, C Wang, S Wang, S Zhou, X Liu
Journal of Cereal Science 70, 270-274, 2016
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