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Xianfang Long

University of Shanghai for Science and Technology

  • University of Shanghai for Science and Technology

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Microwave heating-induced dynamic formation characteristics of V-type crystals in oat starch-lipid complexes and corresponding digestive regulatory mechanisms

Number of pages: 36 Posted: 23 May 2026
Hongwei Cao, Jinchun Peng, Danfeng Ni, Ruihan Huang, Xianfang Long, Shuang Gao, Xingchen Li and Xiao Guan
University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology, University of Shanghai for Science and Technology and University of Shanghai for Science and Technology - School of Health Science and Engineering
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Abstract:

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Microwave, oat, Lipid, Molecular structure, interactions, Starch digestibility