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Journal of Agricultural and Food Chemistry|February 17, 2017
Insights into the Formation and Structures of Starch-Protein-Lipid ComplexesShujun Wang, Mengge Zheng, Jinglin Yu, et al.Food Chemistry|February 13, 2019
Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetryYi Liu, Jinglin Yu, Les Copeland, et al.Carbohydrate Polymers|December 31, 2025
Starch-unsaturated fatty acid complexes with antioxidant protection and slow-digesting properties: Effects of complexing timeYiming Zhang, Changhui Shao, Jinglin Yu, et al.Journal of Agricultural and Food Chemistry|May 12, 2026
Structural Effects of Flavonoids on the Properties of Amylose-Lauric Acid-Flavonoid ComplexesMingyan Zhang, Cuiping Wang, Jinglin Yu, et al.Journal of Agricultural and Food Chemistry|December 13, 2017
Mechanisms Underlying the Formation of Complexes between Maize Starch and LipidsChen Chao, Jinglin Yu, Shuo Wang, et al.Carbohydrate Polymers|May 14, 2025
In vitro fecal fermentation characteristics of starch-chitosan composite prepared by screw extrusionShaokang Wang, Qian Wang, Jinchuan Xu, et al.Journal of Agricultural and Food Chemistry|September 9, 2025
Protocols for Preparing Novel Amylose-Lipid-Polyphenol Complexes with Antioxidant ActivitiesMingyan Zhang, Cuiping Wang, Jinglin Yu, et al.International Journal of Biological Macromolecules|September 13, 2023
Effects of different sources of proteins on the formation of starch-lipid-protein complexesYuqing Duan, Chen Chao, Jinglin Yu, et al.Journal of Agricultural and Food Chemistry|May 5, 2023
Inhibition of In Vitro Amylolysis of Wheat Starch by Gluten PeptidesYanmin Xiong, Chunkai Gu, Jinglin Yu, et al.International Journal of Biological Macromolecules|April 11, 2017
Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy riceShujun Wang, Peiyan Li, Jinglin Yu, et al.Pageof 7