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  1. Functional Additives Enhance Freeze–Thaw Stability and Retard Retrogradation in Wheat–Potato Starch Gels and Crystal Dumpling Wrappers

    Article • Foods, March 2026, MDPI AG

    Dr Fengwei (David) Xie

  2. Partially removing galactose unit on tamarind gum improves the gel-related features of tamarind gum/xanthan gels by strengthening their synergistic assembly

    Article • Food Hydrocolloids, February 2026, Elsevier

    Dr Fengwei (David) Xie

  3. Sodium alginate-type B gelatin double-network hydrogels: the dual actions of ionic crosslinking and the salting-out effect

    Article • International Journal of Biological Macromolecules, January 2026, Elsevier

    Dr Fengwei (David) Xie

  4. Uncovering the dominant role of ionic strength in chitosan-genipin and chitosan-genipin-apatite wollastonite gelation kinetics and resulting hydrogel properties

    Article • Carbohydrate Polymers, December 2025, Elsevier

    Dr Fengwei (David) Xie

  5. Synergistic enhancement of corn starch gel functionality: Soluble soybean polysaccharide and soybean oil enhance texture and improve water retention during partial gelatinization

    Article • Food Hydrocolloids, December 2025, Elsevier

    Dr Fengwei (David) Xie

  6. Corrigendum to “Enhancing thermal stability and mechanical resilience in gelatin/starch composites through polyvinyl alcohol integration” [Carbohydrate Polymers 344 (2024) 122528]

    Article • Carbohydrate Polymers, November 2025, Elsevier

    Dr Fengwei (David) Xie

  7. Hybrid bioink of methyacrylated starch with minimal methacrylated chitosan enables high-precision 3D printing for complex tissue scaffolds

    Article • Carbohydrate Polymers, November 2025, Elsevier

    Dr Fengwei (David) Xie

  8. Regulation of retrogradation and textural properties of mung bean starch gels during storage: Role of cooling rate

    Article • Carbohydrate Polymers, October 2025, Elsevier

    Dr Fengwei (David) Xie

  9. Fibrous protein gels: Nanoscale features governing gelation behavior and gel properties

    Article • Advances in Colloid and Interface Science, October 2025, Elsevier

    Dr Fengwei (David) Xie

  10. Biopolymer-based 4D printing: Achieving heightened printability and shape morphing with composites of alginate and calcium ion-infused 2D vermiculite

    Article • International Journal of Biological Macromolecules, August 2025, Elsevier

    Dr Fengwei (David) Xie

  11. Effects of combination of UV-B irradiation and drying on the physicochemical properties of key components and processing quality of germinated whole wheat flour

    Article • Journal of Cereal Science, July 2025, Elsevier

    Dr Fengwei (David) Xie

  12. V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability

    Article • Food Science and Biotechnology, June 2025, Springer Science + Business Media

    Dr Fengwei (David) Xie

  13. Amylose content controls the structures and digestibility of starch-lipid complexes during microwave postprocessing

    Article • Carbohydrate Polymers, June 2025, Elsevier

    Dr Fengwei (David) Xie

  14. Sodium Alginate/Cuprous Oxide Composite Materials with Antibacterial Properties: A Preliminary Study Revealing the Counteracting Effects of Oligosaccharides in the Matrix

    Article • Foods, May 2025, MDPI AG

    Dr Fengwei (David) Xie

  15. Corrigendum to “Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels” [Food Hydrocolloids 157 (2024) 110392]

    Article • Food Hydrocolloids, May 2025, Elsevier

    Dr Fengwei (David) Xie

  16. Effects of Alpinia oxyphylla fructus polysaccharide on the gelatinization, retrogradation, structural characteristics, antioxidant activity, and in vitro digestibility of corn starch

    Article • International Journal of Biological Macromolecules, May 2025, Elsevier

    Dr Fengwei (David) Xie

  17. Combination of crosslinked zein film enhances the water barrier and mechanical properties of deacetylated konjac glucomannan/agar-based bilayer films

    Article • Food Chemistry, May 2025, Elsevier

    Dr Fengwei (David) Xie

  18. Impact of soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes

    Article • Journal of the Science of Food and Agriculture, April 2025, Wiley

    Dr Fengwei (David) Xie

  19. Selective Adsorption of Lead in Mixed Metals Wastewater System by Lignin-Carbon-Supported Titanate Nanoflower BC@TNS Adsorbent: Performance and Mechanism

    Article • Coatings, March 2025, MDPI AG

    Dr Fengwei (David) Xie

  20. Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films

    Article • Food Chemistry, March 2025, Elsevier

    Dr Fengwei (David) Xie

  21. Natural starches suitable for 3D printing: Rhizome and seed starch from Millettia speciosa champ, a non-conventional source

    Article • Carbohydrate Polymers, March 2025, Elsevier

    Dr Fengwei (David) Xie

  22. Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles

    Article • Foods, February 2025, MDPI AG

    Dr Fengwei (David) Xie

  23. Enhancing the Hydrophobicity of Chitosan Films Through Hierarchical Plant Wax Particles and Dilute Chitosan Solution Coatings

    Article • Foods, February 2025, MDPI AG

    Dr Fengwei (David) Xie

  24. Effects of sodium chloride on the textural attributes, rheological properties, microstructure, and 3D printing performance of rice starch-curdlan composite gel

    Article • Food Chemistry, February 2025, Elsevier

    Dr Fengwei (David) Xie

  25. Xanthan gum modulation of octenyl succinic anhydrate starch-based high internal phase emulsions: Characterization, rheological behavior, and 3D printing applications

    Article • Food Chemistry, February 2025, Elsevier

    Dr Fengwei (David) Xie

  26. Electrospinning of emulsions stabilized by octenylsuccinylated starch and pullulan

    Article • Food Hydrocolloids, January 2025, Elsevier

    Dr Fengwei (David) Xie

  27. Metabolomic Insights into Hydrogen Gas-Mediated Regulation of Growth and Isoflavone Biosynthesis in Germinated Soybean

    Article • January 2025, Elsevier

    Dr Fengwei (David) Xie

  28. Regulation of Retrogradation and Textural Properties of Mung Bean Starch Gels During Storage: Role of Cooling Rate

    Article • January 2025, Elsevier

    Dr Fengwei (David) Xie

  29. Signal-Mediated Effects of H2o2 and No on Isoflavone Enrichment in Germinated Soybean Under Cold Plasma Treatment

    Article • January 2025, Elsevier

    Dr Fengwei (David) Xie

  30. Uncovering the Dominant Role of Ionic Strength in Chitosan-Genipin and Chitosan-Genipin-Apatite Wollastonite Gelation Kinetics and Resulting Hydrogel Properties

    Article • January 2025, Elsevier

    Dr Fengwei (David) Xie

  31. Understanding The Swelling of Cooked Noodles: Effect of Cooking Condiments and Structural/Molecular Changes In Starch-Gluten Matrix

    Article • January 2025, Elsevier

    Dr Fengwei (David) Xie

  32. Understanding the Relationship between Multi-Scale Structures and Functional Properties of Starch from Wheat Grains Stored for Different Periods

    Article • January 2025, Elsevier

    Dr Fengwei (David) Xie

  33. Assembly behavior and nano-scale microstructure of tamarind gum/xanthan synergistic interaction gels

    Article • Food Hydrocolloids, December 2024, Elsevier

    Dr Fengwei (David) Xie

  34. Facile fabrication of a starch-based wood adhesive showcasing water resistance, flame retardancy, and antibacterial properties via a dual crosslinking strategy

    Article • International Journal of Biological Macromolecules, December 2024, Elsevier

    Dr Fengwei (David) Xie

  35. Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures

    Article • Carbohydrate Polymers, December 2024, Elsevier

    Dr Fengwei (David) Xie

  36. Augmenting corn starch gel printability for architectural 3D modeling for customized food

    Article • Food Hydrocolloids, November 2024, Elsevier

    Dr Fengwei (David) Xie

  37. Exploring the role of the thick and dense calcium alginate shell on the anti-digestibility mechanism of corn starch/carboxymethyl cellulose/calcium alginate liquid-core beads prepared by reverse spherification

    Article • Food Hydrocolloids, November 2024, Elsevier

    Dr Fengwei (David) Xie

  38. In the process of polysaccharide gel formation: A review of the role of competitive relationship between water and alcohol molecules

    Article • International Journal of Biological Macromolecules, November 2024, Elsevier

    Dr Fengwei (David) Xie

  39. Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels

    Article • International Journal of Biological Macromolecules, November 2024, Elsevier

    Dr Fengwei (David) Xie

  40. Shellac-based materials: Structures, properties, and applications

    Article • International Journal of Biological Macromolecules, November 2024, Elsevier

    Dr Fengwei (David) Xie

  41. Enhancing thermal stability and mechanical resilience in gelatin/starch composites through polyvinyl alcohol integration

    Article • Carbohydrate Polymers, November 2024, Elsevier

    Dr Fengwei (David) Xie

  42. Effect of active carbonyl-carboxyl ratio on dynamic Schiff base crosslinking and its modulation of high-performance oxidized starch-chitosan hydrogel by hot extrusion 3D printing

    Article • Carbohydrate Polymers, November 2024, Elsevier

    Dr Fengwei (David) Xie

  43. Advanced functional chitosan-based nanocomposite materials for performance-demanding applications

    Article • Progress in Polymer Science, October 2024, Elsevier

    Dr Fengwei (David) Xie

  44. Oxidation-induced starch molecular degradation: A comprehensive kinetic investigation using NaClO/NaBr/TEMPO system

    Article • International Journal of Biological Macromolecules, October 2024, Elsevier

    Dr Fengwei (David) Xie

  45. Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength

    Article • Food Hydrocolloids, October 2024, Elsevier

    Dr Fengwei (David) Xie

  46. Strong, anti-swelling, and biodegradable seaweed-based straws with surface mineralized CaCO3 armor

    Article • Carbohydrate Polymers, October 2024, Elsevier

    Dr Fengwei (David) Xie

  47. Mathematical modelling of genipin-bovine serum albumin interaction using fluorescence intensity measurements

    Article • International Journal of Biological Macromolecules, September 2024, Elsevier

    Dr Fengwei (David) Xie

  48. A short linear glucan nanocomposite hydrogel formed by in situ self-assembly with highly elastic, fatigue-resistant and self-recovery

    Article • Carbohydrate Polymers, September 2024, Elsevier

    Dr Fengwei (David) Xie

  49. Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance

    Article • Food Hydrocolloids, September 2024, Elsevier

    Dr Fengwei (David) Xie

  50. High-amylose starch-based gel as green adhesive for plywood: Adhesive property, water-resistance, and flame-retardancy

    Article • Carbohydrate Polymers, September 2024, Elsevier

    Dr Fengwei (David) Xie

  51. Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging

    Article • International Journal of Biological Macromolecules, August 2024, Elsevier

    Dr Fengwei (David) Xie

  52. Chitosan-based electroconductive inks without chemical reaction for cost-effective and versatile 3D printing for electromagnetic interference (EMI) shielding and strain-sensing applications

    Article • Carbohydrate Polymers, August 2024, Elsevier

    Dr Fengwei (David) Xie

  53. Natural polymer starch-based materials for flexible electronic sensor development: A review of recent progress

    Article • Carbohydrate Polymers, August 2024, Elsevier

    Dr Fengwei (David) Xie

  54. Revisiting various mechanistic approaches for cellulose dissolution in different solvent systems: A comprehensive review

    Article • International Journal of Biological Macromolecules, July 2024, Elsevier

    Dr Fengwei (David) Xie

  55. Design and Characterization of a Novel Core–Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

    Article • Foods, June 2024, MDPI AG

    Dr Fengwei (David) Xie

  56. Alginate-based materials: Enhancing properties through multiphase formulation design and processing innovation

    Article • Materials Science and Engineering R Reports, June 2024, Elsevier

    Dr Fengwei (David) Xie

  57. Biofunctional chitosan–biopolymer composites for biomedical applications

    Article • Materials Science and Engineering R Reports, June 2024, Elsevier

    Dr Fengwei (David) Xie

  58. Eco-friendly drinking straws: Navigating challenges and innovations

    Article • Trends in Food Science & Technology, June 2024, Elsevier

    Dr Fengwei (David) Xie

  59. Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel

    Article • International Journal of Biological Macromolecules, June 2024, Elsevier

    Dr Fengwei (David) Xie

  60. Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch

    Article • International Journal of Biological Macromolecules, June 2024, Elsevier

    Dr Fengwei (David) Xie

  61. Facile superhydrophobic modification on HPMC film using polydimethylsiloxane and starch granule coatings

    Article • International Journal of Biological Macromolecules, May 2024, Elsevier

    Dr Fengwei (David) Xie

  62. Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough

    Article • International Journal of Biological Macromolecules, May 2024, Elsevier

    Dr Fengwei (David) Xie

  63. Purple rice starch in wheat: Effect on retrogradation dependent on addition amount

    Article • International Journal of Biological Macromolecules, May 2024, Elsevier

    Dr Fengwei (David) Xie

  64. Reducing oil absorption in pea starch through two-step annealing with varying temperatures

    Article • Food Hydrocolloids, May 2024, Elsevier

    Dr Fengwei (David) Xie

  65. Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system

    Article • Food Hydrocolloids, May 2024, Elsevier

    Dr Fengwei (David) Xie

  66. The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion

    Article • Foods, April 2024, MDPI AG

    Dr Fengwei (David) Xie

  67. Dissolution and regeneration of starch in hydroxyl-functionalized ionic liquid aqueous solution

    Article • International Journal of Biological Macromolecules, April 2024, Elsevier

    Dr Fengwei (David) Xie

  68. Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch

    Article • International Journal of Biological Macromolecules, April 2024, Elsevier

    Dr Fengwei (David) Xie

  69. On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan

    Article • Food Chemistry, April 2024, Elsevier

    Dr Fengwei (David) Xie

  70. Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods

    Article • Critical Reviews in Food Science and Nutrition, March 2024, Taylor & Francis

    Dr Fengwei (David) Xie

  71. Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch

    Article • International Journal of Biological Macromolecules, March 2024, Elsevier

    Dr Fengwei (David) Xie

  72. Loading of cinnamon essential oil into electrospun octenylsuccinylated starch-pullulan nanofiber mats: Electrospinnability evaluation, structural characterization, and antibacterial potential

    Article • Food Hydrocolloids, March 2024, Elsevier

    Dr Fengwei (David) Xie

  73. Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies

    Article • Advances in Colloid and Interface Science, March 2024, Elsevier

    Dr Fengwei (David) Xie

  74. Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch

    Article • Journal of the Science of Food and Agriculture, January 2024, Wiley

    Dr Fengwei (David) Xie

  75. Pre-gelatinized high-amylose starch enables easy preparation of flexible and antimicrobial composite films for fresh fruit preservation

    Article • International Journal of Biological Macromolecules, January 2024, Elsevier

    Dr Fengwei (David) Xie

  76. Effect of sheeting stress and heating on the molecular chain structure, size, and conformation of gluten proteins during noodle processing

    Article • Food Hydrocolloids, January 2024, Elsevier

    Dr Fengwei (David) Xie

  77. Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration

    Article • Food Chemistry, January 2024, Elsevier

    Dr Fengwei (David) Xie

  78. Food structuring using microfluidics: Updated progress in fundamental principles and structure types

    Article • Journal of Food Engineering, January 2024, Elsevier

    Dr Fengwei (David) Xie

  79. A Short Linear Glucan Nanocomposite Hydrogel Formed by in Situ Self-Assembly with Highly Elastic, Fatigue-Resistant and Self-Recovery

    Article • January 2024, Elsevier

    Dr Fengwei (David) Xie

  80. Alginate-based nanocomposites for food preservation: Recent progress showcasing heightened material properties and functionalities

    Article • Advanced Nanocomposites, January 2024, Elsevier

    Dr Fengwei (David) Xie

  81. Design and Characterization of a Novel Core-Shell Nano Delivery System Based on Zein and Carboxymethylated Short-Chain Amylose for Encapsulation of Curcumin

    Article • January 2024, Elsevier

    Dr Fengwei (David) Xie

  82. Effects of Sodium Chloride on the Textural Attributes, Rheological Properties, Microstructure, and 3d Printing Performance of Rice Starch-Curdlan Composite Gel

    Article • January 2024, Elsevier

    Dr Fengwei (David) Xie

  83. Further Insights into Cellulose Dissolution in [Bmim][Oac]/Dmso Mixtures from the Microstructure and Energy Change Perspectives

    Article • January 2024, Elsevier

    Dr Fengwei (David) Xie

  84. Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate

    Article • International Journal of Biological Macromolecules, January 2024, Elsevier

    Dr Fengwei (David) Xie

  85. Xanthan Gum Modulation of Octenyl Succinic Anhydrate Starch-Based High Internal Phase Emulsions: Characterization, Rheological Behavior, and 3d Printing Applications

    Article • January 2024, Elsevier

    Dr Fengwei (David) Xie

  86. Xanthan Gum Modulation of Octenyl Succinic Anhydrate Starch-Based High Internal Phase Emulsions: Characterization, Rheological Behavior, and 3d Printing Applications

    Article • January 2024, Elsevier

    Dr Fengwei (David) Xie

  87. Polyelectrolyte Complexation of Chitosan and WS2 Nanotubes

    Article • Advanced Materials Interfaces, December 2023, Wiley

    Dr Fengwei (David) Xie

  88. Preparation of Green and Degradable Seaweed-Based Straws by Directional Diffusion Assembly as a Plastic Substitute

    Article • ACS Sustainable Chemistry & Engineering, October 2023, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  89. Biopolymer-Based Multilayer Films and Coatings for Food Preservation: an Update of the Recent Development

    Article • Current Food Science and Technology Reports, September 2023, Springer Science + Business Media

    Dr Fengwei (David) Xie

  90. Advances in the application of functional nanomaterial and cold plasma for the fresh‐keeping active packaging of meat

    Article • Food Science & Nutrition, July 2023, Wiley

    Dr Fengwei (David) Xie

  91. For efficient treatment of starch using aqueous ionic liquid at room temperature

    Article • Sustainable Materials and Technologies, July 2023, Elsevier

    Dr Fengwei (David) Xie

  92. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications

    Article • International Journal of Biological Macromolecules, July 2023, Elsevier

    Dr Fengwei (David) Xie

  93. Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids

    Article • Trends in Food Science & Technology, July 2023, Elsevier

    Dr Fengwei (David) Xie

  94. Waterborne organic silicone polyurethane with excellent self-healing performance for oil/water-separation and oil-recovery applications

    Article • Sustainable Materials and Technologies, July 2023, Elsevier

    Dr Fengwei (David) Xie

  95. Adhesive and Flame-Retardant Properties of Starch/Ca2+ Gels with Different Amylose Contents

    Article • Molecules, June 2023, MDPI AG

    Dr Fengwei (David) Xie

  96. Engineering nano-cellulose bio-composites to improve protein delivery for oral vaccination

    Article • Biomaterials Advances, June 2023, Elsevier

    Dr Fengwei (David) Xie

  97. Adhesive and Flame-Retardant Properties of Starch/Ca<sup>2+</sup> Gels with Different Amylose Contents

    Article • May 2023, MDPI AG

    Dr Fengwei (David) Xie

  98. Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

    Article • Foods, May 2023, MDPI AG

    Dr Fengwei (David) Xie

  99. Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications

    Article • International Journal of Biological Macromolecules, March 2023, Elsevier

    Dr Fengwei (David) Xie

  100. Facile fabrication of durable superhydrophobic fabrics by silicon polyurethane membrane for oil/water separation

    Article • Chinese Journal of Chemical Engineering, March 2023, Elsevier

    Dr Fengwei (David) Xie

  101. Structure and Properties of Thermomechanically Processed Chitosan-Based Biomimetic Composite Materials: Effect of Chitosan Molecular Weight

    Article • ACS Sustainable Chemistry & Engineering, January 2023, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  102. Nacre-inspired biodegradable nanocellulose/MXene/AgNPs films with high strength and superior gas barrier properties

    Article • Carbohydrate Polymers, January 2023, Elsevier

    Dr Fengwei (David) Xie

  103. 3D printing of biopolymer-based hydrogels

    Article • January 2023, Elsevier

    Dr Fengwei (David) Xie

  104. Hydroxypropyl Starch Edible Films: Effect of Curdlan on the Rheological Properties, Structure and Film Characteristics

    Article • January 2023, Elsevier

    Dr Fengwei (David) Xie

  105. On the Investigation of Composite Cooling/Heating Set Gel Systems Based on Rice Starch and Curdlan

    Article • January 2023, Elsevier

    Dr Fengwei (David) Xie

  106. Transparent and iridescent photonic films with intelligent responsive ability based on electrospun core–shell nanofibrous membranes

    Article • Soft Matter, January 2023, Royal Society of Chemistry

    Dr Fengwei (David) Xie

  107. Inca Peanut Seed Albumin Promotes the Retrogradation of Corn Starch

    Article • ACS Food Science & Technology, November 2022, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  108. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system

    Article • Food Hydrocolloids, November 2022, Elsevier

    Dr Fengwei (David) Xie

  109. Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

    Article • International Journal of Molecular Sciences, October 2022, MDPI AG

    Dr Fengwei (David) Xie

  110. Development of pH-Indicative and Antimicrobial Films Based on Polyvinyl Alcohol/Starch Incorporated with Ethyl Lauroyl Arginate and Mulberry Anthocyanin for Active Packaging

    Article • Coatings, September 2022, MDPI AG

    Dr Fengwei (David) Xie

  111. Chitosan–Gelatin Films: Plasticizers/Nanofillers Affect Chain Interactions and Material Properties in Different Ways

    Article • Polymers, September 2022, MDPI AG

    Dr Fengwei (David) Xie

  112. Green synthesis of acetylated maize starch in different imidazolium carboxylate and choline carboxylate ionic liquids

    Article • Carbohydrate Polymers, July 2022, Elsevier

    Dr Fengwei (David) Xie

  113. Recent trends in extraction, purification, and antioxidant activity evaluation of plant leave‐extracted polysaccharides

    Article • Biofuels Bioproducts and Biorefining, June 2022, Wiley

    Muhammad Muneeb Ahmad , Dr Fengwei (David) Xie

  114. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2022, Wiley

    Dr Fengwei (David) Xie

  115. Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

    Article • Food Chemistry, June 2022, Elsevier

    Dr Fengwei (David) Xie

  116. All-Starch-Based Hydrogel for Flexible Electronics: Strain-Sensitive Batteries and Self-Powered Sensors

    Article • ACS Sustainable Chemistry & Engineering, May 2022, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  117. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations

    Article • International Journal of Biological Macromolecules, April 2022, Elsevier

    Dr Fengwei (David) Xie

  118. Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

    Article • Food Hydrocolloids, March 2022, Elsevier

    Dr Fengwei (David) Xie

  119. Electrospinning SA@PVDF-HFP Core–Shell Nanofibers Based on a Visual Light Transmission Response to Alcohol for Intelligent Packaging

    Article • ACS Applied Materials & Interfaces, February 2022, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  120. 3D printed nanocellulose-based label for fruit freshness keeping and visual monitoring

    Article • Carbohydrate Polymers, December 2021, Elsevier

    Dr Fengwei (David) Xie

  121. Development changes in multi-scale structure and functional properties of waxy corn starch at different stages of kernel growth

    Article • International Journal of Biological Macromolecules, November 2021, Elsevier

    Dr Fengwei (David) Xie

  122. Thermomechanically processed chitosan:gelatin films being transparent, mechanically robust and less hygroscopic

    Article • Carbohydrate Polymers, November 2021, Elsevier

    Dr Fengwei (David) Xie

  123. Sustainable polymer composites: functionality and applications

    Article • Functional Composite Materials, October 2021, Springer Science + Business Media

    Dr Fengwei (David) Xie

  124. Dissolution of Cellulose in Ionic Liquid–DMSO Mixtures: Roles of DMSO/IL Ratio and the Cation Alkyl Chain Length

    Article • ACS Omega, October 2021, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  125. Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications

    Article • Carbohydrate Polymers, October 2021, Elsevier

    Dr Fengwei (David) Xie

  126. Ionic liquid-plasticised composites of chitosan and hybrid 1D and 2D nanofillers

    Article • Functional Composite Materials, September 2021, Springer Science + Business Media

    Dr Fengwei (David) Xie

  127. Microwave reheating increases the resistant starch content in cooked rice with high water contents

    Article • International Journal of Biological Macromolecules, August 2021, Elsevier

    Dr Fengwei (David) Xie

  128. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

    Article • Trends in Food Science & Technology, August 2021, Elsevier

    Dr Fengwei (David) Xie

  129. An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology

    Article • Food Hydrocolloids, July 2021, Elsevier

    Dr Fengwei (David) Xie

  130. 3D printing to innovate biopolymer materials for demanding applications: A review

    Article • Materials Today Chemistry, June 2021, Elsevier

    Dr Fengwei (David) Xie

  131. Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system

    Article • Food Hydrocolloids, June 2021, Elsevier

    Dr Fengwei (David) Xie

  132. Wet Ball Milling of Indica Rice Starch Effectively Modifies Its Multilevel Structures and Pasting Behavior

    Article • ACS Food Science & Technology, April 2021, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  133. Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure

    Article • Carbohydrate Polymers, April 2021, Elsevier

    Dr Fengwei (David) Xie

  134. Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

    Article • Coatings, March 2021, MDPI AG

    Dr Fengwei (David) Xie

  135. Preparation of formyl cellulose and its enhancement effect on the mechanical and barrier properties of polylactic acid films

    Article • International Journal of Biological Macromolecules, March 2021, Elsevier

    Dr Fengwei (David) Xie

  136. Cooperative Effects of Cellulose Nanocrystals and Sepiolite When Combined on Ionic Liquid Plasticised Chitosan Materials

    Article • Polymers, February 2021, MDPI AG

    Dr Fengwei (David) Xie

  137. Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch

    Article • Food Hydrocolloids, February 2021, Elsevier

    Dr Fengwei (David) Xie

  138. Graphene oxide enhanced ionic liquid plasticisation of chitosan/alginate bionanocomposites

    Article • Carbohydrate Polymers, February 2021, Elsevier

    Dr Fengwei (David) Xie

  139. Influence of plasticiser type and nanoclay on the properties of chitosan-based materials

    Article • European Polymer Journal, February 2021, Elsevier

    Dr Fengwei (David) Xie

  140. Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents

    Article • Food Hydrocolloids, January 2021, Elsevier

    Dr Fengwei (David) Xie

  141. Regeneration behavior of chitosan from ionic liquid using water and alcohols as anti-solvents

    Article • International Journal of Biological Macromolecules, January 2021, Elsevier

    Dr Fengwei (David) Xie

  142. Facile Preparation of Eco-Friendly, Flexible Starch-Based Materials with Ionic Conductivity and Strain-Responsiveness

    Article • ACS Sustainable Chemistry & Engineering, December 2020, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  143. Multiscale Structural Disorganization of Indica Rice Starch under Microwave Treatment with High Water Contents

    Article • ACS Food Science & Technology, December 2020, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  144. Glycerol plasticisation of chitosan/carboxymethyl cellulose composites: Role of interactions in determining structure and properties

    Article • International Journal of Biological Macromolecules, November 2020, Elsevier

    Dr Fengwei (David) Xie

  145. Understanding the effects of montmorillonite and sepiolite on the properties of solution‐cast chitosan and chitosan/silk peptide composite films

    Article • Polymer International, September 2020, Wiley

    Dr Fengwei (David) Xie

  146. Structure and properties of thermomechanically processed chitosan/carboxymethyl cellulose/graphene oxide polyelectrolyte complexed bionanocomposites

    Article • International Journal of Biological Macromolecules, September 2020, Elsevier

    Dr Fengwei (David) Xie

  147. Ultrasonication Improves the Structures and Physicochemical Properties of Cassava Starch Films Containing Acetic Acid

    Article • Starch - Stärke, August 2020, Wiley

    Dr Fengwei (David) Xie

  148. Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

    Article • Food Hydrocolloids, August 2020, Elsevier

    Dr Fengwei (David) Xie

  149. Ionic Liquid (1-Ethyl-3-methylimidazolium Acetate) Plasticization of Chitosan-Based Bionanocomposites

    Article • ACS Omega, July 2020, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  150. Structure and properties of thermomechanically processed silk peptide and nanoclay filled chitosan

    Article • Nanocomposites, July 2020, Taylor & Francis

    Dr Fengwei (David) Xie

  151. Unexpected Plasticization Effects on the Structure and Properties of Polyelectrolyte Complexed Chitosan/Alginate Materials

    Article • ACS Applied Polymer Materials, June 2020, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  152. Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum

    Article • Food Hydrocolloids, May 2020, Elsevier

    Dr Fengwei (David) Xie

  153. Enhanced catalyst dispersion and structural control of Co3O4-silica nanocomposites by rapid thermal processing

    Article • Applied Catalysis B Environment and Energy, March 2020, Elsevier

    Dr Fengwei (David) Xie

  154. Thermomechanical-induced polyelectrolyte complexation between chitosan and carboxymethyl cellulose enabling unexpected hydrolytic stability

    Article • Composites Science and Technology, March 2020, Elsevier

    Dr Fengwei (David) Xie

  155. Structural Disorganization and Chain Aggregation of High-Amylose Starch in Different Chloride Salt Solutions

    Article • ACS Sustainable Chemistry & Engineering, February 2020, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  156. Phase transition of maize starch in aqueous ionic liquids: Effects of water:ionic liquid ratio and cation alkyl chain length

    Article • Industrial Crops and Products, February 2020, Elsevier

    Dr Fengwei (David) Xie

  157. Understanding the multi-scale structure and digestibility of different waxy maize starches

    Article • International Journal of Biological Macromolecules, February 2020, Elsevier

    Dr Fengwei (David) Xie

  158. Applications of ionic liquids in starch chemistry: a review

    Article • Green Chemistry, January 2020, Royal Society of Chemistry

    Dr Fengwei (David) Xie

  159. A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering

    Article • Food Hydrocolloids, October 2019, Elsevier

    Prof. Elliot Paul Gilbert, Dr Fengwei (David) Xie

  160. Structure, thermal stability and suspension rheological properties of alcohol–alkali-treated waxy rice starch

    Article • International Journal of Biological Macromolecules, August 2019, Elsevier

    Dr Fengwei (David) Xie

  161. Starch/microcrystalline cellulose hybrid gels as gastric-floating drug delivery systems

    Article • Carbohydrate Polymers, July 2019, Elsevier

    Dr Fengwei (David) Xie

  162. Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid

    Article • Food Hydrocolloids, April 2019, Elsevier

    Dr Fengwei (David) Xie

  163. Changes in Nanoscale Chain Assembly in Sweet Potato Starch Lamellae by Downregulation of Biosynthesis Enzymes

    Article • Journal of Agricultural and Food Chemistry, March 2019, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  164. Purification, Characterization and Degradation Performance of a Novel Dextranase from Penicillium cyclopium CICC-4022

    Article • International Journal of Molecular Sciences, March 2019, MDPI AG

    Dr Fengwei (David) Xie

  165. Effect of anti-solvents on the characteristics of regenerated cellulose from 1-ethyl-3-methylimidazolium acetate ionic liquid

    Article • International Journal of Biological Macromolecules, March 2019, Elsevier

    Dr Fengwei (David) Xie

  166. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

    Article • Journal of Food Engineering, March 2019, Elsevier

    Dr Fengwei (David) Xie

  167. Degradation and stabilization of polyurethane elastomers

    Article • Progress in Polymer Science, March 2019, Elsevier

    Dr Fengwei (David) Xie

  168. Starch–zinc complex and its reinforcement effect on starch-based materials

    Article • Carbohydrate Polymers, February 2019, Elsevier

    Dr Fengwei (David) Xie

  169. Cellulose-starch Hybrid Films Plasticized by Aqueous ZnCl2 Solution

    Article • International Journal of Molecular Sciences, January 2019, MDPI AG

    Dr Fengwei (David) Xie

  170. Drug Delivery Applications of Starch Biopolymer Derivatives

    Article • January 2019, Springer Science + Business Media

    Dr Fengwei (David) Xie

  171. Starch

    Article • January 2019, Springer Science + Business Media

    Dr Fengwei (David) Xie

  172. Material Nature and Physicochemical Properties for High Performance of Carriers

    Article • January 2019, Springer Science + Business Media

    Dr Fengwei (David) Xie

  173. Natural Biopolymer Alloys with Superior Mechanical Properties

    Article • ACS Sustainable Chemistry & Engineering, December 2018, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  174. Early-stage photodegradation of aromatic poly(urethane-urea) elastomers

    Article • Polymer Degradation and Stability, November 2018, Elsevier

    Dr Fengwei (David) Xie

  175. On the investigation of thermal/cooling-gel biphasic systems based on hydroxypropyl methylcellulose and hydroxypropyl starch

    Article • Industrial Crops and Products, November 2018, Elsevier

    Dr Fengwei (David) Xie

  176. Rapid thermally processed hierarchical titania-based hollow fibres with tunable physicochemical and photocatalytic properties

    Article • Separation and Purification Technology, November 2018, Elsevier

    Dr Fengwei (David) Xie, Prof. Muthia Elma

  177. Bagasse Cellulose Grafted with an Amino-Terminated Hyperbranched Polymer for the Removal of Cr(VI) from Aqueous Solution

    Article • Polymers, August 2018, MDPI AG

    Dr Fengwei (David) Xie

  178. Characterization of regenerated starch from 1-ethyl-3-methylimidazolium acetate ionic liquid with different anti-solvents

    Article • Journal of Polymer Science Part B Polymer Physics, August 2018, Wiley

    Dr Fengwei (David) Xie

  179. Rheokinetics of graft copolymerization of acrylamide in concentrated starch and rheological behaviors and microstructures of reaction products

    Article • Carbohydrate Polymers, July 2018, Elsevier

    Dr Fengwei (David) Xie

  180. Starch film-coated microparticles for oral colon-specific drug delivery

    Article • Carbohydrate Polymers, July 2018, Elsevier

    Dr Fengwei (David) Xie

  181. Kinetic Modeling of Palmitamidopropyl Betaine Synthesis

    Article • Journal of Surfactants and Detergents, June 2018, Wiley

    Dr Fengwei (David) Xie

  182. Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment

    Article • Journal of Functional Foods, June 2018, Elsevier

    Dr Fengwei (David) Xie

  183. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch

    Article • Food Chemistry, March 2018, Elsevier

    Dr Fengwei (David) Xie

  184. Ionic liquids for the preparation of biopolymer materials for drug/gene delivery: a review

    Article • Green Chemistry, January 2018, Royal Society of Chemistry

    Dr Fengwei (David) Xie

  185. Preparation and characterization of starch-based composite films reinfoced by polysaccharide-based crystals

    Article • Composites Part B Engineering, January 2018, Elsevier

    Dr Fengwei (David) Xie

  186. Controlled bioactive compound delivery systems based on double polysaccharide film-coated microparticles for liquid products and their release behaviors

    Article • Journal of Functional Foods, October 2017, Elsevier

    Dr Fengwei (David) Xie

  187. Hydration-induced crystalline transformation of starch polymer under ambient conditions

    Article • International Journal of Biological Macromolecules, October 2017, Elsevier

    Dr Fengwei (David) Xie

  188. Effect of acid hydrolysis on the multi-scale structure change of starch with different amylose content

    Article • Food Hydrocolloids, August 2017, Elsevier

    Dr Fengwei (David) Xie

  189. Investigation of rheological properties and conformation of cassava starch in zinc chloride solution

    Article • Starch - Stärke, June 2017, Wiley

    Dr Fengwei (David) Xie

  190. Facile Preparation of Starch-Based Electroconductive Films with Ionic Liquid

    Article • ACS Sustainable Chemistry & Engineering, May 2017, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  191. Shear degradation of corn starches with different amylose contents

    Article • Food Hydrocolloids, May 2017, Elsevier

    Dr Fengwei (David) Xie

  192. Dissolution of Starch with Aqueous Ionic Liquid under Ambient Conditions

    Article • ACS Sustainable Chemistry & Engineering, April 2017, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  193. A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch

    Article • Food Hydrocolloids, April 2017, Elsevier

    Dr Fengwei (David) Xie

  194. Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch

    Article • Carbohydrate Polymers, April 2017, Elsevier

    Dr Fengwei (David) Xie

  195. How to cost-effectively produce biodegradable superabsorbents for slow release of fertilizer

    Article • Chemical Engineering Journal, February 2017, Elsevier

    Dr Fengwei (David) Xie

  196. An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS

    Article • Carbohydrate Polymers, February 2017, Elsevier

    Dr Fengwei (David) Xie

  197. Rational design and synthesis of molecular-sieving, photocatalytic, hollow fiber membranes for advanced water treatment applications

    Article • Journal of Membrane Science, February 2017, Elsevier

    Dr Fengwei (David) Xie, Prof. Muthia Elma

  198. Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch

    Article • Carbohydrate Polymers, January 2017, Elsevier

    Dr Fengwei (David) Xie

  199. Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS

    Article • Food Hydrocolloids, January 2017, Elsevier

    Dr Fengwei (David) Xie

  200. Starch Thermal Processing

    Article • January 2017, Elsevier

    Dr Fengwei (David) Xie

  201. Dissolution and regeneration behavior of chitosan in 3-methyl-1-(ethylacetyl)imidazolium chloride

    Article • Fibers and Polymers, November 2016, Springer Science + Business Media

    Dr Fengwei (David) Xie

  202. Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties

    Article • Carbohydrate Polymers, October 2016, Elsevier

    Dr Fengwei (David) Xie

  203. Morphology and properties of thermal/cooling-gel bi-phasic systems based on hydroxypropyl methylcellulose and hydroxypropyl starch

    Article • Composites Part B Engineering, September 2016, Elsevier

    Dr Fengwei (David) Xie

  204. Different characteristic effects of ageing on starch-based films plasticised by 1-ethyl-3-methylimidazolium acetate and by glycerol

    Article • Carbohydrate Polymers, August 2016, Elsevier

    Dr Fengwei (David) Xie

  205. Insights into the hierarchical structure and digestion rate of alkali-modulated starches with different amylose contents

    Article • Carbohydrate Polymers, June 2016, Elsevier

    Dr Fengwei (David) Xie

  206. Supramolecular structure and thermal behavior of cassava starch treated by oxygen and helium glow-plasmas

    Article • Innovative Food Science & Emerging Technologies, April 2016, Elsevier

    Dr Fengwei (David) Xie

  207. Understanding the structural features of high-amylose maize starch through hydrothermal treatment

    Article • International Journal of Biological Macromolecules, March 2016, Elsevier

    Dr Fengwei (David) Xie

  208. Supramolecular structural evolutions of maize starch hydrothermally treated in excess water

    Article • Starch - Stärke, February 2016, Wiley

    Dr Fengwei (David) Xie

  209. Adsorption of azo dyes from aqueous solution by the hybrid MOFs/GO

    Article • Water Science & Technology Water Supply, January 2016, IWA Publishing

    Dr Fengwei (David) Xie

  210. Starch can be easily dissolved in a zinc chloride solution

    Article • Carbohydrate Polymers, January 2016, Elsevier

    Dr Fengwei (David) Xie

  211. Starch and cellulose behave differently in ionic liquid

    Article • Physical Chemistry Chemical Physics, January 2016, Royal Society of Chemistry

    Dr Fengwei (David) Xie

  212. Lubrication of starch in ionic liquid–water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces

    Article • Carbohydrate Polymers, November 2015, Elsevier

    Professor David Allan Beattie, Dr Fengwei (David) Xie

  213. Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches

    Article • Innovative Food Science & Emerging Technologies, August 2015, Elsevier

    Dr Fengwei (David) Xie

  214. Biodegradation of starch films: The roles of molecular and crystalline structure

    Article • Carbohydrate Polymers, May 2015, Elsevier

    Dr Fengwei (David) Xie

  215. Characteristics of starch-based films with different amylose contents plasticised by 1-ethyl-3-methylimidazolium acetate

    Article • Carbohydrate Polymers, May 2015, Elsevier

    Dr Fengwei (David) Xie, Dr Robin D Rogers

  216. Establishing whether the structural feature controlling the mechanical properties of starch films is molecular or crystalline

    Article • Carbohydrate Polymers, March 2015, Elsevier

    Dr Fengwei (David) Xie

  217. Water can help ionic liquid do a better job to dissolve natural biopolymer

    Article • Physical Chemistry Chemical Physics, January 2015, Royal Society of Chemistry

    Dr Fengwei (David) Xie, Dr Robin D Rogers

  218. Mechanical performance of starch-based biocomposites

    Article • January 2015, Elsevier

    Dr Fengwei (David) Xie

  219. Food Polymers Functionality and Applications

    Article • International Journal of Polymer Science, January 2015, Hindawi Publishing Corporation

    Dr Fengwei (David) Xie

  220. Advanced Nano-biocomposites Based on Starch

    Article • January 2015, Springer Science + Business Media

    Dr Fengwei (David) Xie

  221. Physical properties and prebiotic activity of maize starch-based functional films

    Article • Starch - Stärke, October 2014, Wiley

    Dr Fengwei (David) Xie

  222. Characteristics of starch-based films plasticised by glycerol and by the ionic liquid 1-ethyl-3-methylimidazolium acetate: A comparative study

    Article • Carbohydrate Polymers, October 2014, Elsevier

    Dr Fengwei (David) Xie, Dr Robin D Rogers

  223. Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanism

    Article • Food Hydrocolloids, June 2014, Elsevier

    Dr Fengwei (David) Xie

  224. Thermoplastic Starch

    Article • JOURNAL OF RENEWABLE MATERIALS, May 2014, Scrivener Publishing

    Dr Fengwei (David) Xie

  225. Supramolecular structural changes of waxy and high-amylose cornstarches heated in abundant water

    Article • Food Hydrocolloids, March 2014, Elsevier

    Dr Fengwei (David) Xie

  226. Effects of amylose and phosphate monoester on aggregation structures of heat-moisture treated potato starches

    Article • Carbohydrate Polymers, March 2014, Elsevier

    Dr Fengwei (David) Xie

  227. Advanced Nano-biocomposites Based on Starch

    Article • January 2014, Springer Science + Business Media

    Dr Fengwei (David) Xie

  228. Processing of Plasticized Starch-Based Materials

    Article • January 2014, Elsevier

    Dr Fengwei (David) Xie

  229. Shear degradation of molecular, crystalline, and granular structures of starch during extrusion

    Article • Starch - Stärke, December 2013, Wiley

    Dr Fengwei (David) Xie

  230. The properties of antimicrobial films derived from poly(lactic acid)/starch/chitosan blended matrix

    Article • Carbohydrate Polymers, October 2013, Elsevier

    Dr Fengwei (David) Xie

  231. Starch-based nano-biocomposites

    Article • Progress in Polymer Science, October 2013, Elsevier

    Dr Fengwei (David) Xie

  232. Glycerol plasticised chitosan: A study of biodegradation via carbon dioxide evolution and nuclear magnetic resonance

    Article • Polymer Degradation and Stability, June 2013, Elsevier

    Dr Fengwei (David) Xie

  233. Elaboration and properties of plasticised chitosan-based exfoliated nano-biocomposites

    Article • Polymer, June 2013, Elsevier

    Dr Fengwei (David) Xie

  234. New evidences of accelerating degradation of polyethylene by starch

    Article • Journal of Applied Polymer Science, May 2013, Wiley

    Dr Fengwei (David) Xie

  235. Supramolecular structure of A- and B-type granules of wheat starch

    Article • Food Hydrocolloids, May 2013, Elsevier

    Dr Fengwei (David) Xie

  236. Effect of the ionic liquid 1-ethyl-3-methylimidazolium acetate on the phase transition of starch: Dissolution or gelatinization?

    Article • Carbohydrate Polymers, April 2013, Elsevier

    Dr Fengwei (David) Xie, Dr Robin D Rogers

  237. Structure and colon-targeted releasing property of resistant octenyl succinate starch

    Article • Food Research International, July 2012, Elsevier

    Dr Fengwei (David) Xie

  238. Rheology to understand and optimize processibility, structures and properties of starch polymeric materials

    Article • Progress in Polymer Science, April 2012, Elsevier

    Dr Fengwei (David) Xie

  239. Biodegradable Starch-Based Nano-Composites

    Article • September 2011, Wiley

    Dr Fengwei (David) Xie

  240. Extrusion processing and characterization of edible starch films with different amylose contents

    Article • Journal of Food Engineering, September 2011, Elsevier

    Dr Fengwei (David) Xie

  241. Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components

    Article • Food Chemistry, June 2011, Elsevier

    Dr Fengwei (David) Xie

  242. An Oral Colon-Targeting Controlled Release System Based on Resistant Starch Acetate: Synthetization, Characterization, and Preparation of Film-Coating Pellets

    Article • Journal of Agricultural and Food Chemistry, May 2011, American Chemical Society (ACS)

    Dr Fengwei (David) Xie

  243. Bio-nanocomposites based on starch

    Article • April 2011, Oxford University Press (OUP)

    Dr Fengwei (David) Xie

  244. Nanocomposites with Biodegradable Polymers

    Article • April 2011, Oxford University Press (OUP)

    Dr Pratheep K Annamalai, Dr Fengwei (David) Xie

  245. Phase transitions of maize starches with different amylose contents in glycerol–water systems

    Article • Carbohydrate Polymers, April 2011, Elsevier

    Dr Fengwei (David) Xie

  246. Rheological properties of thermoplastic starch studied by multipass rheometer

    Article • Carbohydrate Polymers, January 2011, Elsevier

    Dr Fengwei (David) Xie

  247. Thermal and Rheological Properties of Breadfruit Starch

    Article • Journal of Food Science, November 2010, Wiley

    Dr Fengwei (David) Xie

  248. Rheological properties and phase transition of cornstarches with different amylose/amylopectin ratios under shear stress

    Article • Starch - Stärke, November 2010, Wiley

    Dr Fengwei (David) Xie

  249. Starch thermal transitions comparatively studied by DSC and MTDSC

    Article • Starch - Stärke, June 2010, Wiley

    Dr Fengwei (David) Xie

  250. Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios

    Article • Starch - Stärke, April 2010, Wiley

    Dr Fengwei (David) Xie

  251. Thermal processing of starch-based polymers

    Article • Progress in Polymer Science, December 2009, Elsevier

    Dr Fengwei (David) Xie

  252. Rheological properties of starches with different amylose/amylopectin ratios

    Article • Journal of Cereal Science, May 2009, Elsevier

    Dr Fengwei (David) Xie

  253. Extrusion Processing of Starch Film

    Article • International Journal of Food Engineering, March 2009, De Gruyter

    Dr Fengwei (David) Xie

  254. Rheological properties and phase transition of starch under shear stress

    Article • Food Hydrocolloids, August 2008, Elsevier

    Dr Fengwei (David) Xie

  255. A new study of starch gelatinization under shear stress using dynamic mechanical analysis

    Article • Carbohydrate Polymers, May 2008, Elsevier

    Dr Fengwei (David) Xie

  256. Effect of annealing and orientation on microstructures and mechanical properties of polylactic acid

    Article • Polymer Engineering & Science, January 2008, Wiley

    Dr Fengwei (David) Xie

  257. Rheological Properties of Starch-Based Materials and Starch/Poly(lactic acid) Blends

    Article • Macromolecular Symposia, April 2007, Wiley

    Dr Fengwei (David) Xie

  258. Starch Gelatinization under Shearless and Shear Conditions

    Article • International Journal of Food Engineering, January 2007, De Gruyter

    Dr Fengwei (David) Xie

  259. Effect of Compatibilizer Distribution on Thermal and Rheological Properties of Gelatinized Starch/Biodegradable Polyesters Blends

    Article • International Polymer Processing, September 2006, De Gruyter

    Dr Fengwei (David) Xie

  260. Gelatinization of cornstarch with different amylose/amylopectin content

    Article • Carbohydrate Polymers, August 2006, Elsevier

    Dr Fengwei (David) Xie

  261. Starch Modification Using Reactive Extrusion

    Article • Starch - Stärke, April 2006, Wiley

    Dr Fengwei (David) Xie

  262. Thermal Behaviour of High Amylose Cornstarch Studied by DSC

    Article • International Journal of Food Engineering, February 2005, De Gruyter

    Dr Fengwei (David) Xie