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Polymers|June 10, 2022
Valorization of Starch to Biobased Materials: A ReviewKehinde James Falua, Anamol Pokharel, Amin Babaei-Ghazvini, et al.Plos One|May 25, 2023
Effects of a 28-day feeding trial of grain-containing versus pulse-based diets on cardiac function, taurine levels and digestibility in domestic dogsChloe Quilliam, Luciana G Reis, Yikai Ren, et al.Carbohydrate Polymers|April 7, 2026
Transitions in structural, functional, and digestibility properties of durum wheat starches with normal, intermediate, and high amylose levelsYikai Ren, Fan Cheng, Yan Cai, et al.International Journal of Biological Macromolecules|August 23, 2025
Unlocking the potential of bean starch (Phaseolus vulgaris L.): How sequential dual modification by γ-radiation and dry heat enhances structural, thermal, and functional propertiesLuane de Oliveira Maior, Ivo Mottin Demiate, Luiz Gustavo Lacerda, et al.Food Chemistry|July 17, 2022
Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in sizeSiyuan Liu, Yikai Ren, Hanyue Yin, et al.Plos One|August 2, 2024
Correction: Effects of a 28-day feeding trial of grain-containing versus pulse-based diets on cardiac function, taurine levels and digestibility in domestic dogsChloe Quilliam, Luciana G Reis, Yikai Ren, et al.Biomacromolecules|April 11, 2006
Development of a low glycemic maize starch: preparation and characterizationXian-Zhong Han, Zihua Ao, Srinivas Janaswamy, et al.Journal of Agricultural and Food Chemistry|February 10, 2009
Molecular structure of selected tuber and root starches and effect of amylopectin structure on their physical propertiesSang-Ho Yoo, Chandani Perera, Jianfu Shen, et al.Food Research International (Ottawa, Ont.)|June 24, 2019
Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean floursRashim Setia, Zhixin Dai, Michael T Nickerson, et al.Food Research International (Ottawa, Ont.)|January 3, 2023
Milling and differential sieving to diversify flour functionality: A comparison between pulses and cerealsFan Cheng, Ke Ding, Hanyue Yin, et al.Pageof 9