Extrusion-induced pre-gelatinization and hydrolyzation of rice adjunct contributed to the mashing performanceLijun Jiang, Hongjun Li, Shanfeng Chen et al.|LWT|2022Cited by 28
Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidinsDongliang Zhang, LI Hong-jun, Lijun Jiang et al.|RSC Advances|2017Cited by 18
Improvement of resveratrol release performance and stability in extruded microparticle by the α-amylase incorporationShanfeng Chen, Dongliang Zhang, Jinhuan Zong et al.|Journal of Food Engineering|2019Cited by 17
Characterization of sustained-release chitosan film loaded with rutin-β-cyclodextrin complex and glucoamylaseLijun Jiang, Dongliang Zhang, Shanfeng Chen et al.|Journal of Food Science and Technology|2019Cited by 13