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Food Chemistry|September 8, 2012
Effect of alkali treatment on structure and function of pea starch granulesShujun Wang, Les CopelandJournal of Agricultural and Food Chemistry|June 7, 2012
Phase transitions of pea starch over a wide range of water contentShujun Wang, Les CopelandFood & Function|October 8, 2013
Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a reviewShujun Wang, Les CopelandCritical Reviews in Food Science and Nutrition|June 11, 2014
Effect of acid hydrolysis on starch structure and functionality: a reviewShujun Wang, Les CopelandFood Chemistry|September 13, 2014
Structural and functional properties of starches from field peasShujun Wang, Peter Sharp, Les CopelandJournal 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|January 30, 2018
Nature of phase transitions of waxy maize starch in water-ionic liquid mixturesFengjuan Xiang, Les Copeland, Shuo Wang, et al.Carbohydrate Polymers|September 18, 2017
Effects of hydrothermal-alkali and freezing-thawing pre-treatments on modification of corn starch with octenyl succinic anhydrideShujun Wang, Tiangui Li, Shuo Wang, et al.Scientific Reports|June 21, 2016
Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinizationShujun Wang, Xiu Zhang, 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.Pageof 50