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	Pasting, thermal, and functional properties of wheat flour and rice flour formulated with chestnut flour 期刊论文 Bioactive Carbohydrates and Dietary Fibre,2021, 卷号: 26 作者: Zhou, Shiyun; Reddy, Chagam Koteswara; Du, Bin; Xu, Baojun 收藏 \| 浏览/下载：11/0 \| 提交时间：2022/02/23 Chestnut Flour blend Functional properties Northeast rice Wheat
	A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums 期刊论文 Food Chemistry,2019, 卷号: 296, 页码: 100-108 作者: Liu, Jiaxu; Xu, Baojun 收藏 \| 浏览/下载：16/0 \| 提交时间：2021/04/23 Binary gels Edible gums Functional properties Starches Synergistic effects
	A concise review on the molecular structure and function relationship of β-glucan 评论文章 2019 作者: Du, Bin; Meenu, Maninder; Liu, Hongzhi; Xu, Baojun Adobe PDF(1014Kb) \| 收藏 \| 浏览/下载：41/16 \| 提交时间：2021/04/23 Functional properties Molecular structure Solubility Viscosity β-glucan
	A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China 期刊论文 Food Chemistry,2018, 卷号: 259, 页码: 81-88 作者: Wang, Xiaoxuan; Reddy, Chagam Koteswara; Xu, Baojun 收藏 \| 浏览/下载：11/0 \| 提交时间：2021/04/23 Crystallinity Functional properties Morphology Starch granule Thermal properties