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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 DhitalFood Chemistry|January 7, 2019
Wall porosity in isolated cells from food plants: Implications for nutritional functionalityHaiteng Li, Michael J Gidley, Sushil DhitalCarbohydrate Polymers|September 16, 2019
A more general approach to fitting digestion kinetics of starch in foodHaiteng Li, Sushil Dhital, Michael J Gidley, 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.Biomacromolecules|May 8, 2013
Synergistic and antagonistic effects of α-Amylase and amyloglucosidase on starch digestionBin Zhang, Sushil Dhital, Michael J GidleyCarbohydrate Polymers|April 7, 2015
Inhibition of α-amylase activity by cellulose: Kinetic analysis and nutritional implicationsSushil Dhital, Michael J Gidley, Frederick J WarrenCarbohydrate Polymers|August 21, 2022
Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granulesHaiteng Li, Sushil Dhital, Bernadine M Flanagan, et al.Food & Function|December 4, 2015
Structural properties and digestion of green banana flour as a functional ingredient in pastaZeqi Zheng, Roger Stanley, Michael J Gidley, et al.Carbohydrate Polymers|September 5, 2012
Preparation and characterization of gelatinized granular starches from aqueous ethanol treatmentsBenshan Zhang, Sushil Dhital, Enamul Haque, et al.Food & Function|February 7, 2014
Enzymatic hydrolysis of starch in the presence of cereal soluble fibre polysaccharidesSushil Dhital, Grace Dolan, Jason R Stokes, et al.Pageof 25