Synopsis of recent research by authors named "Xingxun Liu"
- Xingxun Liu's recent research primarily focuses on the modification and functionality of starches and their applications in food science, with significant attention to three-dimensional (3D) food printing and the preservation of food products using composite films infused with essential oils.
- Liu has explored various methodologies, such as the removal of internal lipids from maize starch and the effects of different treatments (microwave, heat-moisture) on starch properties, revealing their impact on starch retrogradation and pasting behavior.
- Additionally, Liu is investigating the use of biodegradable materials in biomedical applications, emphasizing the development of scaffolds based on natural macromolecules and their slow-release drug capabilities, aiming to address challenges in tissue engineering.
