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Journal of the Science of Food and Agriculture|September 5, 2024
Oil-in-water emulsion activity and stability of short-term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain lengthSongnan Li, Duo Feng, Xue Xiao, et al.
Gels (Basel, Switzerland)|September 27, 2024
Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion GelsSongnan Li, Chaohui Sun, Ye Sun, et al.
Molecules (Basel, Switzerland)|June 10, 2022
Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato VarietiesYibo Li, Lingxiao Zhao, Lingshang Lin, et al.
Food Chemistry: X|December 25, 2023
Exploration of unique starch physicochemical properties of novel buckwheat lines created by crossing Golden buckwheat and Tatary buckwheatDongao Huo, Xue Xiao, Xiao Zhang, et al.
Foods (Basel, Switzerland)|August 14, 2025
A Starch Molecular Explanation for Effects of Ageing Temperature on Pasting Property, Digestibility, and Texture of Rice GrainsEnpeng Li, Xue Xiao, Yifei Huang, et al.
Food Chemistry|December 4, 2020
Effects of endogenous proteins on rice digestion during small intestine (in vitro) digestionChangfeng Li, Panpan Cao, Peng Wu, et al.
Carbohydrate Polymers|January 23, 2021
Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookiesZhongwei Zhang, Xiangyun Fan, Hongxiang Ma, et al.
International Journal of Biological Macromolecules|April 2, 2025
Effects of amylose and amylopectin molecular structures on the emulsification performance of starch nanoparticlesSongnan Li, Zihan Wang, Yujun Pan, et al.
Food Chemistry|June 9, 2019
Relations between changes in starch molecular fine structure and in thermal properties during rice grain storageFangting Gu, Bo Gong, Robert G Gilbert, et al.
Carbohydrate Polymers|June 9, 2020
Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie qualityZhongwei Zhang, Xiangyun Fan, Xiaoyan Yang, et al.
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