Study on the interaction mechanism of purple potato anthocyanins with casein and whey proteinShengxiang Gong, Zhengwu Wang, Wenhui Li et al.|Food Hydrocolloids|2020Cited by 151
Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starchWenhui Li, Zhengwu Wang, Wei Zhang et al.|LWT|2020Cited by 32
Effects of endogenous and exogenous corn protein and its hydrolysates on the structural change and starch digestibility of fried corn starchWenhui Li, Zhengwu Wang, Ying Yu et al.|International Journal of Food Science & Technology|2020Cited by 12
Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional propertiesShengxiang Gong, Zhengwu Wang, Wenhui Li et al.|Food Chemistry|2020Cited by 9
Study on the effects of sugar alcohols and <i>Angelica keiskei</i> flour on cookie quality, antioxidant, and nutritionShengxiang Gong, Zhengwu Wang, Xu Bei et al.|Cereal Chemistry|2020Cited by 5