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	Pasting, thermal, and functional properties of wheat flour and rice flour formulated with chestnut flour Journal article Bioactive Carbohydrates and Dietary Fibre,2021, volume: 26 Authors: Zhou, Shiyun; Reddy, Chagam Koteswara; Du, Bin; Xu, Baojun Favorite \| View/Download：5/0 \| Submit date：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 Journal article Food Chemistry,2019, volume: 296, pages: 100-108 Authors: Liu, Jiaxu; Xu, Baojun Favorite \| View/Download：7/0 \| Submit date：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 Review 2019 Authors: Du, Bin; Meenu, Maninder; Liu, Hongzhi; Xu, Baojun Adobe PDF(1014Kb) \| Favorite \| View/Download：16/4 \| Submit date：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 Journal article Food Chemistry,2018, volume: 259, pages: 81-88 Authors: Wang, Xiaoxuan; Reddy, Chagam Koteswara; Xu, Baojun Favorite \| View/Download：6/0 \| Submit date：2021/04/23 Crystallinity Functional properties Morphology Starch granule Thermal properties