Below are the most recent publications written about "Hot Temperature" by people in Profiles.
-
Zhou L, McClements DJ, Ma R, Pan X, Yang T, Zhan J, Liu C, Tian Y. Understanding of the digestibility differences of gelatinized starch under various concentrations. Food Res Int. 2026 Nov 01; 243(Pt 1):120298.
-
Huang Y, Li Y, McClements DJ, Cai J, Fang Z, Wu J. Bottom-up synthesis of amorphous starch nanoparticles via dry-heat pyrolysis and hot-water dispersion. Food Chem. 2026 Oct 01; 525(Pt 3):150560.
-
Zhang X, Ma X, Xiao T, Cui S, Hu H, McClements DJ, Wang Q, Shi A. Comparison of plant and microbial protein particles fabricated by heat-induced aggregation or enzymatic cross-linking: structure, physicochemical properties, and stability. Food Chem. 2026 Oct 01; 525(Pt 4):150480.
-
Li M, Li H, Dai L, Zhou L, McClements DJ, Sun Q, Xiong L. Synergistic construction of heat-stable resistant starch by confined Retrogradation of short-chain amylose within calcium alginate beads. Food Chem. 2026 Aug 15; 520:149803.
-
Fan F, Huang G, McClements DJ, Zhong H, Chen L, Hong Q, Liu Z, Jin Z, Chen L. The formation mechanism and regulation of the unique flavor in fried dough products. Crit Rev Food Sci Nutr. 2026; 66(28):5625-5639.
-
Zhang Y, Wu C, Li Y, Zhao P, Dai R, McClements DJ, Liu F. Structure-function insights into heat/pH-shift-treated legume protein-EGCG conjugates as functional alternative proteins for stabilizing walnut oil emulsions. Int J Biol Macromol. 2026 Apr; 359:151637.
-
Shuai X, Fang M, McClements DJ, Chen T, Wang Z, Du L, Zhang M, Zhou W, Dai T, Li J, Chen J. Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water). Food Chem. 2026 May 30; 512:148937.
-
Zhang X, Ma X, Wu C, Zheng Y, Hu H, McClements DJ, Wang Q, Shi A. Effect of heat or enzymatic cross-linking treatments on the interfacial and foaming properties of soy, mung bean, and yeast proteins. Int J Biol Macromol. 2026 Apr; 354:151311.
-
Li Y, Chen X, Hu X, Qin D, Zhang S, Liu J, Zhang T, Du Z, McClements DJ. Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein. Food Res Int. 2026 Jan 31; 224:117959.
-
Xu H, Wu L, McClements DJ, Chen C, Zhang W, Guo J, Liu S, Su J, Wang P, Ren F, Hu Y. Thermally reversible starch networks enhancing the performance of emulsions stabilized by zein/xanthan gum nanoparticles. Food Chem. 2025 Dec 25; 496(Pt 3):146833.