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Plant Cell Reports|May 9, 2013
Ectopic expression of bacterial amylopullulanase enhances bioethanol production from maize grainHartinio N Nahampun, Chang Joo Lee, Jay-Lin Jane, et al.Carbohydrate Polymers|November 20, 2023
Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starchesFan Cheng, Yikai Ren, Thomas D Warkentin, et al.Food Chemistry|August 11, 2020
Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizesYikai Ren, Rashim Setia, Thomas D Warkentin, et al.Carbohydrate Polymers|February 5, 2021
Contributions of Dexter French (1918-1981) to cycloamylose/cyclodextrin and starch scienceGrégorio Crini, Alfred D French, Keiji Kainuma, et al.Journal of Agricultural and Food Chemistry|May 13, 2015
Reducing bacterial contamination in fuel ethanol fermentations by ozone treatment of uncooked corn mashMary L Rasmussen, Jacek A Koziel, Jay-lin Jane, et al.Comprehensive Reviews in Food Science and Food Safety|April 2, 2021
A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilizationYikai Ren, Tommy Z Yuan, Claire Maria Chigwedere, et al.International Journal of Biological Macromolecules|May 6, 2008
Effect of pH on complex formation between debranched waxy rice starch and fatty acidsSongwut Yotsawimonwat, Klanarong Sriroth, Sayam Kaewvichit, et al.Foods (Basel, Switzerland)|March 15, 2020
RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking MethodsYu Tian, Ming Li, Aoxing Tang, et al.Journal of Agricultural and Food Chemistry|December 16, 2014
Dosage effect of high-amylose modifier gene(s) on the starch structure of maize amylose-extender mutantHongxin Jiang, Mark Campbell, Yusheng Wu, et al.Food Chemistry|December 3, 2020
Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodlesYu Tian, Ming Li, Xingxun Liu, et al.Pageof 9