Jiong Zheng*, Nan Wang, Jinlai Yang, Yuming You, Fusheng Zhang, Jianquan Kan, Liangru Wu*. New insights into the interaction between bamboo shoot polysaccharides and lotus root starch during gelatinization, retrogradation, and digestion of starch. International Journal of Biological Macromolecules, 2024, 254, 127877.
Nan Wang, Liangru Wu, Jinlai Yang, Yuming You, Fusheng Zhang, Jianquan Kan*, Jiong Zheng*. Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure. Food Research International, 2023, 174, 113605.
Rong Hu, Liangru Wu*, Xueqin Liao, Fusheng Zhang*, Jiong Zheng*. Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch. Food Chemistry, 2023, 429, 136959.
Nan Wang, Yuming You, Xueqin Liao, Fusheng Zhang, Jianquan Kan*, Jiong Zheng*. Ultrasonic modification of lotus starch based on multi-scale structure: Pasting, rheological, and thermal properties. LWT-Food Science and Technology, 2023, 184: 115030.
Yijia Zhang, Liangru Wu, Fusheng Zhang, Jiong Zheng*. Sucrose ester alleviates the agglomeration behavior of bamboo shoot dietary fiber treated via high pressure homogenization: Influence on physicochemical, rheological, and structural properties. Food Chemistry, 2023, 413, 135609.
Caidie Tang, Jinlai Yang, Fusheng Zhang, Jianquan Kan, Liangru Wu*, Jiong Zheng*. Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods. International Journal of Food Science & Technology, 2022, 57, 4998-5010.
Caidie Tang, Liangru Wu, Fusheng Zhang, Jianquan Kan, Jiong Zheng*. Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers. Food Chemistry, 2022, 386, 132642.
Nan Wang, Liangru Wu, Fusheng Zhang, Jianquan Kan*, Jiong Zheng*. Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber. Food Chemistry, 2022, 375, 131900.
Jiong Zheng*, Nan Wang, Shan Huang, Jianquan Kan, Fusheng Zhang. In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization. Carbohydrate Polymers, 2021, 274, 118649.
Jiong Zheng*, Shan Huang, Ruyue Zhao, Nan Wang, Jianquan Kan, Fusheng Zhang. Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study. Food Chemistry, 2021, 362, 130181.
Nan Wang, Liangru Wu, Shan Huang, Yue Zhang, Fusheng Zhang, Jiong Zheng*. Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties. Food Chemistry, 2021, 350, 128724.
Nan Wang, Shan Huang, Yue Zhang, Fusheng Zhang, Jiong Zheng*. Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch. LWT-Food Science and Technology, 2020, 129: 109509.
Shan Huang, Nan Wang, Yue Zhang, Fusheng Zhang, Jiong Zheng*. Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres. International Journal of Food Science and Technology, 2020, 55, 3658-3669.
Jiong Zheng*, Ruiqi Zeng, Fusheng Zhang, Jianquan Kan. Effects of sodium carboxymethyl cellulose on rheological properties and gelation behaviors of sodium alginate induced by calcium ions. LWT-Food Science and Technology, 2019, 103: 131-138.
Jiong Zheng, Min Liu, Meixia Zhang, Jianquan Kan, Fusheng Zhang. Effects of pectin on the pasting, rheological, and textural properties of lotus root starch. Starch-Starke, 2019, 71(3-4), 201700347.
Wei Li, Fusheng Zhang, Jiong Zheng*. Influence of ultrasonic treatment on the physiochemical properties and feature structure of pea starch in acid and salt systems. Starch-Starke, 2019, 71(9-10), 201900064.
Jiong Zheng, Ruiqi Zeng, Jianquan Kan, Fusheng Zhang*. Effects of ultrasonic treatment on gel rheological properties and gel formation of high-methoxyl pectin, Journal of Food Engineering, 2018, 231: 83-90.
李艳艳, 廖雪勤, 程思涵, 张甫生, 李彬, 吴良如*,郑炯*. 方竹笋全粉酥性饼干制作工艺优化及品质分析. 食品工业科技, 2023, 44(15): 238-247.
胡荣, 汪楠, 张甫生*,郑炯*. 高压均质处理对豌豆淀粉流变特性及多尺度结构的影响. 食品科学, 2023, 44(5): 53-61.
廖雪勤, 张甫生, 杨金来, 吴良如*, 郑炯*. 超声波技术在膳食纤维提取及改性中的应用研究进展.食品与发酵工业, 2023,49(11): 330-336.
冉莎, 张甫生, 李彬, 杨金来, 吴良如*, 郑炯*. 竹笋膳食纤维中结合多酚的提取工艺优化及抗氧化活性分析. 食品工业科技, 2023, 44(13): 233-241.
汪楠, 张甫生, 阚建全, 杨金来, 吴良如*,郑炯*. 不同解冻方式对速冻方竹笋品质的影响. 食品科学, 2022, 43(11): 180-185.
汤彩碟, 张甫生, 杨金来, 吴良如*, 郑炯*. 非热加工技术在竹笋保鲜及加工中的应用研究进展.食品与发酵工业, 2022,48(4): 307-313.
汤彩碟, 张甫生, 杨金来, 吴良如*, 郑炯*. 机械球磨处理对方竹笋全粉理化特性及微观结构的影响. 食品与发酵工业, 2022,48(12):175-182.
黄艺, 张同芳, 张甫生, 杨金来, 吴良如*, 郑炯*. 方竹笋超微粉对大米淀粉理化和结构特性的影响. 食品与发酵工业, 2022,48(22):95-100.
史早, 张甫生, 杨金来, 吴良如*, 郑炯*. 超微粉碎对方竹笋全粉理化特性及微观结构的影响. 食品工业科技, 2021, 42(24): 40-47.
汤彩碟, 张甫生, 杨金来, 吴良如, 郑炯*. 动态高压微射流处理对方竹笋膳食纤维理化及结构特性的影响, 食品与机械, 2021, 37(6): 24-39.
汪楠, 黄山, 张月, 郑炯*. 竹笋膳食纤维理化特性及改性技术研究进展. 食品工业科技, 2020, 41(12): 353-357.
黄山, 汪楠, 张月, 张甫生, 郑炯*. 机械球磨处理对麻竹笋壳膳食纤维理化性质及结构的影响. 食品与发酵工业, 2020, 46(5): 115-120.
汪楠, 黄山, 张月, 张甫生, 郑炯*. 高温蒸煮协同纤维素酶改性竹笋膳食纤维.食品与发酵工业, 2020, 46(4): 13-18.
彭媛媛, 王昱圭, 汤雪纤, 赵欣, 张甫生, 郑炯*.pH值对低酯果胶/酪蛋白酸钠复合体系流变及结构特性的影响. 食品科学, 2019,40(6): 35-40.
郑炯, 李薇, 陈光静, 阚建全. 麻竹笋腌制加工过程中风味物质的变化.食品与发酵工业, 2019, 45(18): 93-99.
郑炯, 陈琪, 曾瑞琪, 张甫生. 竹笋膳食纤维对黄桃果酱品质的影响.食品与发酵工业, 2019, 45(5): 177-184.
王昱圭, 汤雪纤, 刘思媛, 张甫生, 郑炯*. 超声波处理对麻竹笋干复水特性的影响及动力学模型.食品与发酵工业, 2019, 45(2): 80-86.
郑炯, 汤婷, 曾瑞琪, 张甫生. 天然复合保鲜剂对麻竹笋贮藏品质的影响.食品与发酵工业, 2018, 44(11): 229-236.