1. A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization. Issue 3 (2nd April 2021) Authors: Ren, Yikai; Yuan, Tommy Z.; Chigwedere, Claire Maria; Ai, Yongfeng Journal: Comprehensive reviews in food science and food safety Issue: Volume 20:Issue 3(2021) Page Start: 3061 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods. Issue 3 (20th January 2022) Authors: Ren, Yikai; Quilliam, Chloe; Weber, Lynn P.; Warkentin, Thomas D.; Tulbek, Mehmet C.; Ai, Yongfeng Journal: Cereal chemistry Issue: Volume 99:Issue 3(2022) Page Start: 625 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates. Issue 4 (5th May 2020) Authors: Moura, Marília A. F.; Perera, Suneru; Ren, Yikai; Takahashi, Jacqueline A.; Ai, Yongfeng; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 97:Issue 4(2020) Page Start: 783 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes. (30th January 2021) Authors: Ren, Yikai; Setia, Rashim; Warkentin, Thomas D.; Ai, Yongfeng Journal: Food chemistry Issue: Volume 336(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High‐Temperature Heating. (27th October 2022) Authors: Ren, Yikai; Liang, Wenxin; Zhong, Yuyue; Hebelstrup, Kim Henrik; Blennow, Andreas; Ai, Yongfeng Journal: Stärke Issue: Volume 75:Number 1/2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. (1st December 2022) Authors: Liu, Siyuan; Ren, Yikai; Yin, Hanyue; Nickerson, Michael; Pickard, Mark; Ai, Yongfeng Journal: Food chemistry Issue: Volume 396(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physiological functionalities and mechanisms of β-glucans. (June 2019) Authors: Bai, Junying; Ren, Yikai; Li, Yan; Fan, Mingcong; Qian, Haifeng; Wang, Li; Wu, Gangcheng; Zhang, Hui; Qi, Xiguang; Xu, Meijuan; Rao, Zhiming Journal: Trends in food science & technology Issue: Volume 88(2019) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. PSVI-32 The effects of varying amylose levels in different diets on digestibility and glycemic response in canines. (30th November 2020) Authors: Quilliam, Chloe; Ren, Yikai; Morris, Tressa; Ai, Yongfeng; Weber, Lynn P Journal: Journal of animal science Issue: Volume 98(2020)Supplement 4 Page Start: 312 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality. (February 2020) Authors: Shi, Dai; Fidelis, Marília; Ren, Yikai; Stone, Andrea K.; Ai, Yongfeng; Nickerson, Michael T. Journal: Food research international Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗