Author Page for Tiankuo Gao

Interaction Mechanism between Cyanidin-3-O-Glucoside and Different Types of Corn Starch and Their Effect on the Multi-Scale Structure of Starch

Number of pages: 32 Posted: 11 Jun 2024

Lingyu Li, Dongrui Wu, Hailong Gui, Tiankuo Gao, Hongbo Jing, Nuoqi Duan, Siqi Wang, Ling Liu, Yixiao Shen and Zhimin Xu

Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University and Louisiana State University, Baton Rouge

Downloads 38 (1,209,354)

Abstract:

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Physicochemical and Functional Properties of Anthocyanin Microparticle Encapsulated by Ovalbumin and Chitosan

Number of pages: 29 Posted: 30 Jan 2025

Yixiao Shen, Yuanyuan Zhang, Bin Li, Dongrui Wu, Zhaoxin Kang, Tiankuo Gao, Ling Liu, Jin Zhao and Zhimin Xu

Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University and Louisiana State University, Baton Rouge

Downloads 25 (1,385,945)

Abstract:

3.

A Corn Peptide-Gum Arabic-Black Ginger Extract Biofilm Formed via Maillard Reaction as a Sustainable Edible Active Packaging for Enhancing the Oxidative Stability of Coix Seed

Downloads 10 (1,548,648)

2

A Corn Peptide-Gum Arabic-Black Ginger Extract Biofilm Formed via Maillard Reaction as a Sustainable Edible Active Packaging for Enhancing the Oxidative Stability of Coix Seed

Number of pages: 33 Posted: 18 May 2026

Peixuan Li, Lingyu Li, Zhaoxin Kang, Yuanyuan Zhang, Tiankuo Gao, Ling Liu, Zhimin Xu and Yixiao Shen

Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Louisiana State University, Baton Rouge and Shenyang Agricultural University

Downloads 5 (1,646,315)

Abstract:

A Corn Peptide-Gum Arabic-Black Ginger Extract Biofilm Formed via Maillard Reaction as a Sustainable Edible Active Packaging for Enhancing the Oxidative Stability of Coix Seed

Number of pages: 33 Posted: 18 May 2026

Peixuan Li, Lingyu Li, Zhaoxin Kang, Yuanyuan Zhang, Tiankuo Gao, Ling Liu, Zhimin Xu and Yixiao Shen

Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Shenyang Agricultural University, Louisiana State University, Baton Rouge and Shenyang Agricultural University

Downloads 5 (1,640,921)

Tiankuo Gao

Shenyang Agricultural University

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Scholarly Papers (3)

Interaction Mechanism between Cyanidin-3-O-Glucoside and Different Types of Corn Starch and Their Effect on the Multi-Scale Structure of Starch

Abstract:

Physicochemical and Functional Properties of Anthocyanin Microparticle Encapsulated by Ovalbumin and Chitosan

Abstract:

A Corn Peptide-Gum Arabic-Black Ginger Extract Biofilm Formed via Maillard Reaction as a Sustainable Edible Active Packaging for Enhancing the Oxidative Stability of Coix Seed

A Corn Peptide-Gum Arabic-Black Ginger Extract Biofilm Formed via Maillard Reaction as a Sustainable Edible Active Packaging for Enhancing the Oxidative Stability of Coix Seed

Abstract:

A Corn Peptide-Gum Arabic-Black Ginger Extract Biofilm Formed via Maillard Reaction as a Sustainable Edible Active Packaging for Enhancing the Oxidative Stability of Coix Seed

Abstract: