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Methods in Molecular Biology (Clifton, N.J.)|November 7, 2018
Characterizing Starch Molecular Structure of RiceCheng Li, Hongyan Li, Robert G Gilbert
Carbohydrate Polymers|May 29, 2018
Starch molecular structure: The basis for an improved understanding of cooked rice textureHongyan Li, Robert G Gilbert
Planta|October 22, 2015
Progress in controlling starch structure by modifying starch-branching enzymesCheng Li, Robert G Gilbert
Foods (Basel, Switzerland)|December 23, 2022
The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice StarchCheng Li, Wenwen Yu, Robert G Gilbert
Plant Science : an International Journal of Experimental Plant Biology|September 24, 2015
Diurnal changes in Sorghum leaf starch molecular structureCheng Li, Ian D Godwin, Robert G Gilbert
Food Chemistry|November 24, 2015
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grainsHongyan Li, Sangeeta Prakash, Timothy M Nicholson, et al.
Carbohydrate Polymers|February 13, 2017
Molecular structural differences between maize leaf and endosperm starchesShiyao Yu, Fangdong Zhang, Cheng Li, et al.
Scientific Reports|March 7, 2017
The molecular structural features controlling stickiness in cooked rice, a major palatability determinantHongyan Li, Melissa A Fitzgerald, Sangeeta Prakash, et al.
Carbohydrate Polymers|April 27, 2016
Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starchHongyan Li, Sangeeta Prakash, Timothy M Nicholson, et al.
Biomacromolecules|October 20, 2021
Understanding the Binding of Starch Fragments to Granule-Bound Starch SynthaseShaobo Zhang, Cheng Li, Robert G Gilbert, et al.
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