Author

Hua Zhang

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Review Oct 2026

Microbial fermentation-mediated starch modification: Structural evolution, mechanistic insights, traditional application and future perspectives.

Native starch has intrinsic drawbacks, including retrogradation, syneresis, poor shear stability, weak texture, and low viscosity, which restrict its applications in the food industry worldwide. Fermentation is a mild and sustainable modification method that can reduce retrogradation and syneresis, improve rheological,...

Ke-Ke Zhang, Song-Li Wei, Lin-Feng Hu et al. · Food Chemistry · 0 citations

Sep 2026

Deamidated zein improves the rheological properties of gluten-free dough: insights from liquid lamella and interfacial mechanisms.

Buckwheat, which is rich in flavonoids, serves as a high-quality protein source despite lacking gluten, leading to poor dough structure and fermentation performance. Therefore, we investigated the effects of moderately deamidated zein on the rheological properties of buckwheat gluten-free dough and the interfacial prop...

Xing-Li Liu, Ya-Ru Yuan, Pei-Shan Liu et al. · Food Chemistry · 0 citations