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International Journal of Biological Macromolecules|May 5, 2010
Study on molecular structural characteristics of tea polysaccharideLi Guo, Xianfeng Du, Jing Lan, et al.Journal of the Science of Food and Agriculture|February 9, 2011
Effects of molecular characteristics of on konjac glucomannan glass transitions of potato amylose, amylopection and their mixturesLi Guo, Qin Liang, Xianfeng DuInternational Journal of Biological Macromolecules|September 3, 2016
The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starchesLi Guo, Jian Hu, Juanjuan Zhang, et al.Journal of the Science of Food and Agriculture|October 27, 2016
The effects of entanglement concentration on the hydrodynamic properties of cereal starchesLi Guo, Juanjuan Zhang, Jian Hu, et al.Carbohydrate Polymers|May 26, 2015
Susceptibility of glutinous rice starch to digestive enzymesLi Guo, Juanjuan Zhang, Jian Hu, et al.Carbohydrate Polymers|December 19, 2016
Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatmentXu Chen, Xianfeng Du, Peirong Chen, et al.International Journal of Biological Macromolecules|July 27, 2017
In vitro enzymatic hydrolysis of amylopectins from rice starchesLi Guo, Yu Xiao, Chenchen Zhu, et al.Food Chemistry: X|June 16, 2025
Revealing the mechanism underlying the phase transitions of high-amylose maize starch in ethylene glycol: An experimental and molecular dynamics simulation studyYu Zhu, Liwei Ying, Xianfeng Du, et al.Food Chemistry|September 18, 2024
Spatial exposure and oxidative accumulation of reactive hydroxyl groups in starch retrogradation through transglucosidase and hexose oxidaseYunlong Cui, Dengyue Sun, Li Guo, et al.Carbohydrate Polymers|September 21, 2017
Investigation of glycerol concentration on corn starch morphologies and gelatinization behaviours during heat treatmentXu Chen, Li Guo, Xianfeng Du, et al.Pageof 423