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Biomacromolecules|August 27, 2025
Octenyl Succinic-Modified Starch Complexes with Dipalmitoyl Glycerol IsomersJinwei Wang, Jiayuan Liu, Cuiping Wang, et al.Food Chemistry|February 13, 2019
Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat breadXia Liu, Kui Lu, Jinglin Yu, et al.Food Chemistry|June 23, 2021
Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexesWeikai Chen, Chen Chao, Jinglin Yu, et al.Food Chemistry|March 22, 2015
Molecular order and functional properties of starches from three waxy wheat varieties grown in ChinaShujun Wang, Jinrong Wang, Wei Zhang, et al.Frontiers in Nutrition|December 11, 2023
The structure and in vitro starch digestibility of wheat starch-glycerol monopalmitin complexes: the effect of heating conditions and water contentFengping Jiao, Zesong Liu, Jing Ni, et al.International Journal of Biological Macromolecules|December 25, 2019
Revealing the mechanisms of starch amylolysis affected by tea catechins using surface plasmon resonanceHanbin Xu, Jiaping Zhou, Jinglin Yu, et al.Journal of Agricultural and Food Chemistry|February 13, 2018
Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch-Protein-Fatty Acid ComplexesMengge Zheng, Chen Chao, Jinglin Yu, et al.Carbohydrate Polymers|August 20, 2017
Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphsShujun Wang, Peng Guo, Fengjuan Xiang, et al.Journal of Agricultural and Food Chemistry|August 22, 2022
Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics StudiesCuiping Wang, Chen Chao, Jinglin Yu, et al.Journal of Agricultural and Food Chemistry|January 20, 2026
In Vitro Fermentation Properties Are Determined by Starch-Lipid Complexes as an Entity Rather Than Their Constituent MixtureCuiping Wang, Chen Chao, Rong Sun, et al.Pageof 7