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Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Macronutrients in Corn and Human NutritionYongfeng Ai, Jay-Lin JaneCarbohydrate Polymers|May 13, 2022
Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionalityJiayi Li, Xinjing Kong, Yongfeng AiFood Chemistry|March 6, 2020
Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starchesLiying Li, Tommy Z Yuan, Yongfeng AiCarbohydrate Polymers|December 11, 2012
Effects of lipids on enzymatic hydrolysis and physical properties of starchYongfeng Ai, Jovin Hasjim, Jay-lin JaneFood Research International (Ottawa, Ont.)|August 28, 2020
Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed sizeSiyuan Liu, Hanyue Yin, Mark Pickard, et al.Biomacromolecules|January 27, 2025
Double Cross-linked Methacrylated Carboxymethyl Pea Starch Cryogels with Highly Compressive Elasticity and Hemostatic FunctionYuqing Liu, Wen Zhong, Yongfeng Ai, 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|April 23, 2014
Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starchesShuang-Kui Du, Hongxin Jiang, Yongfeng Ai, 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.Pageof 5