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Yilin Liang

South China University of Technology

China

  • South China University of Technology

SCHOLARLY PAPERS

3

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68

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0

Scholarly Papers (3)

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1.

Strategy to enhance the texture, anti-aging property, and rheological property of starch gel: Blending of rice glutinous starch with hydroxypropyl starch

Number of pages: 47 Posted: 04 Sep 2025
Lu Huang, Siyuan Shao, Yilin Liang, Qiangzhong Zhao and Mouming Zhao
Beijing Technology and Business University, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 36 (1,249,711)

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HPS, Structural property, Gelation performance, rheological properties, LAOS

2.

Strategy to enhance the texture, anti-aging property, and rheological property of starch gel: Blending of glutinous rice starch with hydroxypropyl starch

Number of pages: 46 Posted: 24 Nov 2025
Lu Huang, Siyuan Shao, Yilin Liang, Qiangzhong Zhao and Mouming Zhao
Beijing Technology and Business University, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 28 (1,399,036)

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Hydroxypropyl starch, Structural property, Gelation performance, Rheological properties, Large-amplitude oscillatory shear

3.

Interactions in starch-guar gum-corn oil gels: Effects of guar gum concentration and oil addition on structure and rheological properties

Number of pages: 45 Posted: 02 Jun 2026
Lu Huang, Yilin Liang, Siqi Gao, Yanzhen Qu, Siyuan Shao, Yongjian Cai, Mouming Zhao and Qiangzhong Zhao
Beijing Technology and Business University, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology
Downloads 4 (1,590,289)

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Multicomponent interactions, Structural property, Starch retrogradation, Gelation performance, Rheological properties