Investigation of changes in the fine structure of sorghum starch in the baijiu fermentation process
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Published in Food hydrocolloids (01.07.2024)
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Leached starch content and molecular size during sorghum steaming for baijiu production is not determined by starch fine molecular structures
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Published in International journal of biological macromolecules (01.08.2021)
Published in International journal of biological macromolecules (01.08.2021)
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Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice
Yi, Xueer, Li, Enpeng, Yu, Shiyao, Zhang, Xiaowei, Yang, Chuantian, Shao, Shuaibo, Gilbert, Robert G., Li, Cheng
Published in International journal of biological macromolecules (31.08.2022)
Published in International journal of biological macromolecules (31.08.2022)
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Journal Article
Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread
Shao, Shuaibo, Li, Enpeng, Yu, Shiyao, Yi, Xueer, Zhang, Xiaowei, Yang, Chuantian, Gilbert, Robert G., Li, Cheng
Published in Food hydrocolloids (01.01.2023)
Published in Food hydrocolloids (01.01.2023)
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