1. Amylose content and pre-freezing regulate the structure and oil absorption of polyelectrolytes-based starch cryogel. (15th February 2023) Authors: Jiang, Yi; Junejo, Shahid Ahmed; Jia, Xiangze; Zhang, Bin; Fu, Xiong; Huang, Qiang Journal: Carbohydrate polymers Issue: Volume 302(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characteristics and ethylene encapsulation properties of V-type linear dextrin with different degrees of polymerisation. (1st February 2022) Authors: Liu, Zhanpeng; Junejo, Shahid Ahmed; Zhang, Bin; Fu, Xiong; Huang, Qiang Journal: Carbohydrate polymers Issue: Volume 277(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Composition, structure and physicochemical properties of three coloured potato starches. (17th May 2018) Authors: Yang, Liping; Xia, Yuesheng; Junejo, Shahid Ahmed; Zhou, Yibin Journal: International journal of food science & technology Issue: Volume 53:Number 10(2018) Page Start: 2325 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of potassium salts on the structure of γ‐cyclodextrin MOF and the encapsulation properties with thymol. (26th May 2022) Authors: Pan, Xiaodan; Junejo, Shahid Ahmed; Tan, Chin Ping; Zhang, Bin; Fu, Xiong; Huang, Qiang Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 14(2022) Page Start: 6387 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of V-type crystallinity and starch particle structure on the oil loading capacity and anti-oxidation. (1st December 2022) Authors: Feng, Yinong; Wu, Chenbei; Junejo, Shahid Ahmed; Zhang, Bin; Fu, Xiong; Tan, Chin Ping; Huang, Qiang Journal: Carbohydrate polymers Issue: Volume 297(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of particle size on physiochemical and in vitro digestion properties of durum wheat bran. (5th September 2018) Authors: Junejo, Shahid Ahmed; Geng, Huihui; Wang, Naifu; Wang, Haisong; Ding, Yuanyuan; Zhou, Yibin; Rashid, Alam Journal: International journal of food science & technology Issue: Volume 54:Number 1(2019) Page Start: 221 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of pectin-calcium matrices on controlling in vitro digestion of normal maize starch. (July 2023) Authors: Kraithong, Supaluck; Junejo, Shahid Ahmed; Jiang, Yi; Zhang, Bin; Huang, Qiang Journal: Food hydrocolloids Issue: Volume 140(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread. (October 2021) Authors: Junejo, Shahid Ahmed; Rashid, Alam; Yang, Liping; Xu, Yan; Kraithong, Supaluck; Zhou, Yibin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Human health‐promoting interactions between hydrocolloid‐structured foods and the gut microbiome in the digestive tract: Editorial. (7th April 2022) Authors: Zhang, Bin; Junejo, Shahid Ahmed; Yang, Xinquan; Yuan, Yang Journal: International journal of food science & technology Issue: Volume 57:Number 5(2022) Page Start: 2779 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Starch structure and nutritional functionality – Past revelations and future prospects. (1st February 2022) Authors: Junejo, Shahid Ahmed; Flanagan, Bernadine M.; Zhang, Bin; Dhital, Sushil Journal: Carbohydrate polymers Issue: Volume 277(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗