1. Increasing protein content and digestibility in sorghum grain with a synthetic biology approach. (January 2019) Authors: Liu, Guoquan; Gilding, Edward K.; Kerr, Edward D.; Schulz, Benjamin L.; Tabet, Basam; Hamaker, Bruce R.; Godwin, Ian D. Journal: Journal of cereal science Issue: Volume 85(2019) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins. (October 2022) Authors: Li, Hai-Teng; Kerr, Edward D.; Schulz, Benjamin L.; Gidley, Michael J.; Dhital, Sushil Journal: Food hydrocolloids Issue: Volume 131(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Proteomics and glycoproteomics of beer and wine. Issue 15 (26th June 2022) Authors: Liu, Shulei; Kerr, Edward D.; Pegg, Cassandra L.; Schulz, Benjamin L. Journal: Proteomics Issue: Volume 22:Issue 15/16(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Starch granular protein of high-amylose wheat gives innate resistance to amylolysis. (15th November 2020) Authors: Li, Hai-Teng; Sartika, Rakhmi S.; Kerr, Edward D.; Schulz, Benjamin L.; Gidley, Michael J.; Dhital, Sushil Journal: Food chemistry Issue: Volume 330(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗