A method for characterizing short-range molecular order in amorphous starch von Liu, Xia, Luan, Huiyu, Jinglin, Yu, Wang, Shuo, Wang, Shujun, Copeland, Les

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Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility von Guo, Peng, Yu, Jinglin, Copeland, Les, Wang, Shuo, Wang, Shujun

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Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starch von Xu, Hanbin, Zhou, Jiaping, Yu, Jinglin, Wang, Shuo, Wang, Shujun

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A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules von Wang, Shujun, Wang, Jinrong, Yu, Jinglin, Wang, Shuo

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Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour von Bao, Huan, Zhou, Jiaping, Yu, Jinglin, Wang, Shujun

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Phase transition and swelling behaviour of different starch granules over a wide range of water content von Wang, Shujun, Li, Caili, Yu, Jinglin, Copeland, Les, Wang, Shuo

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Fine-Grained Ensemble of Evolutionary Operators for Objective Space Partition Based Multi-Objective Optimization von Hong, Xuefeng, Jiang, Mingfang, Yu, Jinglin

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Dissolution of Maize Starch in Aqueous Ionic Liquids: The Role of Alkyl Chain Length of Cation and Water:Ionic Liquid Ratio von Ren, Fei, Wang, Jinwei, Yu, Jinglin, Xiang, Fengjuan, Wang, Shuo, Wang, Shujun, Copeland, Les

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Interaction between amylose, fatty acid, and β‐lactoglobulin to study multiple biomacromolecules self‐assembly and application von Chao, Chen, Huang, Shiqing, Wang, Cuiping, Sun, Rong, Yu, Jinglin, Copeland, Les, Wang, Shujun

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Dissolution of Cellulose in Ionic Liquid–DMSO Mixtures: Roles of DMSO/IL Ratio and the Cation Alkyl Chain Length von Ren, Fei, Wang, Jinwei, Yu, Jinglin, Zhong, Cheng, Xie, Fengwei, Wang, Shujun

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An Improved Integrated Clustering Learning Strategy Based on Three-Stage Affinity Propagation Algorithm with Density Peak Optimization Theory von Wang, Limin, Sun, Wenjing, Han, Xuming, Hao, Zhiyuan, Zhou, Ruihong, Yu, Jinglin, Parmar, Milan

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The structure and in vitro starch digestibility of wheat starch-glycerol monopalmitin complexes: the effect of heating conditions and water content von Jiao, Fengping, Liu, Zesong, Ni, Jing, Yu, Jinglin, Wang, Shujun, Liu, Xia

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Toward a Better Understanding of Different Dissolution Behavior of Starches in Aqueous Ionic Liquids at Room Temperature von Wang, Jinwei, Ren, Fei, Yu, Jinglin, Copeland, Les, Wang, Shuo, Wang, Shujun

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Characterisation and preliminary lipid-lowering evaluation of starch from Chinese yam von Shujun, Wang, Jinglin, Yu, Hongyan, Liu, Weiping, Chen

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Conformation and location of amorphous and semi-crystalline regions in C-type starch granules revealed by SEM, NMR and XRD von Wang, Shujun, Yu, Jinglin, Yu, Jiugao

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The semi-crystalline growth rings of C-type pea starch granule revealed by SEM and HR-TEM during acid hydrolysis von Wang, Shujun, Yu, Jinglin, Yu, Jiugao

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Dissolution Behavior of Maize Starch in Aqueous Ionic Liquids: Effect of Anionic Structure and Water/Ionic Liquid Ratio von Ren, Fei, Wang, Jinwei, Luan, Huiyu, Yu, Jinglin, Copeland, Les, Wang, Shuo, Wang, Shujun

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Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis von Wang, Shujun, Wang, Jinrong, Yu, Jinglin, Wang, Shuo

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Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids von Chao, Chen, Yu, Jinglin, Wang, Shuo, Copeland, Les, Wang, Shujun

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New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch von Huang, Shiqing, Chao, Chen, Yu, Jinglin, Copeland, Les, Wang, Shujun

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