All Stories

  1. Surface Modification Mechanism of Cross-Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch

    Article • Journal of Food Science, May 2018, Wiley

    Hongbo Tang

  2. Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung Bean Starch

    Article • Journal of Food Processing and Preservation, June 2016, Wiley

    Hongbo Tang

  3. Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation

    Article • International Journal of Food Science & Technology, February 2015, Wiley

    Hongbo Tang

  4. Etherification optimization for preparing partially hydrolized hydroxypropylated guar gum and its properties

    Article • Journal of Applied Polymer Science, February 2014, Wiley

    Hongbo Tang