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Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
High-Amylose Starches to Bridge the "Fiber Gap": Development, Structure, and Nutritional FunctionalityHaiteng Li, Michael J Gidley, Sushil Dhital
Food Chemistry|January 7, 2019
Wall porosity in isolated cells from food plants: Implications for nutritional functionalityHaiteng Li, Michael J Gidley, Sushil Dhital
Food Chemistry|June 5, 2021
Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestionHaiteng Li, Robert G Gilbert, Michael J Gidley
Food Chemistry|February 7, 2019
Autoclaved rice: The textural property and its relation to starch leaching and the molecular structure of leached starchHongyan Li, Lu Yu, Wenwen Yu, et al.
International Journal of Biological Macromolecules|November 25, 2021
Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatmentYuntong Li, Yajing Qi, Haiteng Li, et al.
Carbohydrate Polymers|September 16, 2019
A more general approach to fitting digestion kinetics of starch in foodHaiteng Li, Sushil Dhital, Michael J Gidley, et al.
Critical Reviews in Food Science and Nutrition|July 28, 2022
Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunitiesAlkassoumi Hassane Hamadou, Jiyao Zhang, Haiteng Li, et al.
Food & Function|July 30, 2019
Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starchLi Ding, Qiang Huang, Haiteng Li, et al.
Carbohydrate Polymers|September 2, 2019
Starch branching enzymes contributing to amylose and amylopectin fine structure in wheatHaiteng Li, Wenwen Yu, Sushil Dhital, et al.
Food Chemistry|June 9, 2022
The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based networkDi An, Haiteng Li, Dongsheng Li, et al.
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