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Food Chemistry|June 8, 2015
Conformation and location of amorphous and semi-crystalline regions in C-type starch granules revealed by SEM, NMR and XRDShujun Wang, Jinglin Yu, Jiugao YuInternational Journal of Biological Macromolecules|May 23, 2008
The new insight on ultrastructure of C-type starch granules revealed by acid hydrolysisShujun Wang, Jinglin Yu, Fengmin Jin, et al.Food Chemistry|July 6, 2014
A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose moleculesShujun Wang, Jinrong Wang, Jinglin Yu, et al.Foods (Basel, Switzerland)|June 2, 2021
Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato FlourHuan Bao, Jiaping Zhou, Jinglin Yu, et al.Food Chemistry|July 28, 2015
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basisShujun Wang, Jinrong Wang, Jinglin Yu, et al.Journal of Agricultural and Food Chemistry|November 13, 2025
Association of Natural Amylose into Different Forms of Aggregates: Structure and Potential MechanismsChanghui Shao, Jinglin Yu, Les Copeland, et al.International Journal of Biological Macromolecules|July 3, 2020
Insights into the starch gelatinization behavior inside intact cotyledon cellsPeng Guo, Jinglin Yu, Shuo Wang, et al.Biomacromolecules|July 5, 2024
Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant PropertiesHuilan Zhu, Jinglin Yu, Les Copeland, et al.Journal of Agricultural and Food Chemistry|January 13, 2026
Novel Method for Characterizing Short-Range Molecular Order in Noncrystalline Starch by 13C CP/MAS NMRShuang Wu, Jinglin Yu, Les Copeland, et al.Journal of Agricultural and Food Chemistry|November 24, 2023
Revisiting the Formation of Starch-Monoglyceride-Protein Complexes: Effects of Octenyl Succinic Anhydride ModificationJinwei Wang, Jinglin Yu, Les Copeland, et al.Pageof 7