11. Gradually Decreasing Starch Branching Enzyme Expression Is Responsible for the Formation of Heterogeneous Starch Granules . Issue 1 (13th November 2017) Authors: Wang, Juan; Hu, Pan; Lin, Lingshang; Chen, Zichun; Liu, Qiaoquan; Wei, Cunxu Journal: Plant physiology Issue: Volume 176:Issue 1(2018) Page Start: 582 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Gradually Decreasing Starch Branching Enzyme Expression Is Responsible for the Formation of Heterogeneous Starch Granules. Issue 1 (13th November 2017) Authors: Wang, Juan; Hu, Pan; Lin, Lingshang; Chen, Zichun; Liu, Qiaoquan; Wei, Cunxu Journal: Plant physiology Issue: Volume 176:Issue 1(2018) Page Start: 582 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Inhibition of starch branching enzymes in waxy rice increases the proportion of long branch-chains of amylopectin resulting in the comb-like profiles of starch granules. (December 2018) Authors: He, Wei; Lin, Lingshang; Wang, Juan; Zhang, Long; Liu, Qiaoquan; Wei, Cunxu Journal: Plant science Issue: Volume 277(2018) Page Start: 177 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. In vitro digestion properties of heterogeneous starch granules from high-amylose rice. (March 2016) Authors: Huang, Jun; Lin, Lingshang; Wang, Juan; Wang, Zhifeng; Liu, Qiaoquan; Wei, Cunxu Journal: Food hydrocolloids Issue: Volume 54 Part A(2015:Dec.) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids. (July 2016) Authors: Lin, Lingshang; Guo, Dongwei; Huang, Jun; Zhang, Xudong; Zhang, Long; Wei, Cunxu Journal: Food hydrocolloids Issue: Volume 58(2016:July) Page Start: 246 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids. (July 2016) Authors: Lin, Lingshang; Guo, Dongwei; Huang, Jun; Zhang, Xudong; Zhang, Long; Wei, Cunxu Journal: Food hydrocolloids Issue: Volume 58(2016:July) Page Start: 246 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Physicochemical properties of starches from vitreous and floury endosperms from the same maize kernels. (1st September 2019) Authors: Xu, Ahui; Lin, Lingshang; Guo, Ke; Liu, Tianxiang; Yin, Zhitong; Wei, Cunxu Journal: Food chemistry Issue: Volume 291(2019) Page Start: 149 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescens. (December 2016) Authors: Fan, Xiaoxu; Zhang, Shuncang; Lin, Lingshang; Zhao, Lingxiao; Liu, Aizhong; Wei, Cunxu Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Properties of new starches from tubers of Arisaema elephas, yunnanense and erubescens. (December 2016) Authors: Fan, Xiaoxu; Zhang, Shuncang; Lin, Lingshang; Zhao, Lingxiao; Liu, Aizhong; Wei, Cunxu Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Properties of starch from root tuber of Stephania epigaea in comparison with potato and maize starches. Issue 8 (3rd August 2017) Authors: Zhang, Shuncang; Fan, Xiaoxu; Lin, Lingshang; Zhao, Lingxiao; Liu, Aizhong; Wei, Cunxu Journal: International journal of food properties Issue: Volume 20:Issue 8(2017) Page Start: 1740 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗