5 Papers
3 Citations
Lu Ping is an academic researcher from South China University of Technology. The author has contributed to research in topics: Starch & Resistant starch. The author has an hindex of 3, co-authored 5 publications.
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Papers
Dry heating and annealing treatment synergistically modulate starch structure and digestibility.
TL;DR: After dry heating combined with annealing treatment starches had the highest pasting temperature, the thinnest and the thickest of crystalline lamellae for NMS and PS, respectively, and the highest ordered structures of cooked-starch compared with single dry heating or annealed modified starches.
118
Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains.
TL;DR: In this paper, the effects of microorganism fermentation with different amount of starter cultures on multi-scale structures and digestibility of rice starch were investigated, and it was shown that the amount of Starter cultures significantly affected structures and properties of fermented rice starch.
51
Insights on the structure and digestibility of sweet potato starch: Effect of postharvest storage of sweet potato roots.
TL;DR: Correlation matrices reveal that the short-range ordered structures and starch molecular reassociation behavior of starch paste and polyphenol content are the key factors in determining the RS content.
39
Patent
Digestion-resistant starch as well as preparation method and applications thereof
Xiaoxi Li,Lu Ping,Chengdeng Chi,Ling Chen,Li Lin +4 more
- 01 Dec 2017
TL;DR: In this article, the authors reveal digestion-resistant starch as a compound of starch and fat-soluble phenol derivatives, which can be used for functional active substances to control released carrier materials and is beneficial to stability of functional factors in a delivery system.
3
Patent
Method for making nutritive staple food grain biscuits based on 3D printing technique
Zheng Bo,Lu Ping,Chengdeng Chi,Zhong Shaowen,Ling Chen,Li Xiaoxi +5 more
- 22 Aug 2017
TL;DR: In this article, a method for making nutritive staple food grain biscuits based on a 3D printing technique was proposed, which comprises the following steps of weighing rice flour, wheat flour, corn flour, potato whole flour and soybean flour in a certain proportion, performing screening with a 100-mesh sieve, mixing the screened rice flour with the screened wheat flour and the screened corn flour.