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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.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.International Journal of Biological Macromolecules|May 2, 2025
Towards a better understanding of the structure-function relationship of chestnut starchesSimeng Li, Chen Chao, Jinglin Yu, et al.Journal of Agricultural and Food Chemistry|March 4, 2026
Starch-Based Packaging Films Prepared by Complexation of Esterified Starch Have Excellent Preservative Properties for Shelf Life of GrapesSiyu Wu, Chang Zhang, Jinglin Yu, et al.Food Chemistry|March 4, 2020
New insights into starch gelatinization by high pressure: Comparison with heat-gelatinizationYi Liu, Chen Chao, Jinglin Yu, et al.Food Chemistry|February 6, 2021
In vitro digestibility of starches with different crystalline polymorphs at low α-amylase activity to substrate ratioXia Liu, Liujing Li, Jinglin Yu, et al.Carbohydrate Polymers|June 23, 2020
A method for characterizing short-range molecular order in amorphous starchXia Liu, Huiyu Luan, Yu Jinglin, et al.Scientific Reports|February 16, 2018
New insights into gelatinization mechanisms of cereal endosperm starchesShujun Wang, Chen Chao, Fengjuan Xiang, et al.Pageof 50