The fermentation properties of corn starch syrup in beer brewing were studied, and the key physicochemical properties of the fermentation broth were determined.

The main factors influence corn starch saccharification fermentated by immobilized lactobacillus plantarum is studied and optimization of culture medium for fermentation is carried out by response surface analysis methodology(RSM).

Mechanical activation effects on crystal structure and chemical reaction activity of maize starch;

Bonding properties of maize starch adhesive;

The effect of meat product composition on maize starch gelatinization viscosity;

Study on craft optimization of corn starch make fuel alcohol;

Study on the mechno-chemical effects of high pressure microfluidization on corn starch;

The influence of different mediums on modified research of corn starch by ultra high pressure;