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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.
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.
Food Research International (Ottawa, Ont.)|January 21, 2020
The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein qualityDai Shi, Marília Fidelis, Yikai Ren, et al.
Biomacromolecules|May 8, 2024
Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels <i>In Situ</i>Yikai Ren, Jarvis A Stobbs, Dong-Jin Lee, et al.
Food Chemistry|September 25, 2025
Impacts of backslopping fermentation on the hierarchical structure, physicochemical properties and digestibility of mung bean starchKeke Zhang, Songli Wei, Yanyan Zhang, et al.
Food Chemistry|November 27, 2022
Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose contentGexiao Sun, Peiji Ni, Edmond Lam, et al.
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