1. An Improved Integrated Clustering Learning Strategy Based on Three-Stage Affinity Propagation Algorithm with Density Peak Optimization Theory. (7th January 2021) Authors: Wang, Limin; Sun, Wenjing; Han, Xuming; Hao, Zhiyuan; Zhou, Ruihong; Yu, Jinglin; Parmar, Milan Other Names: Hassanien Abd E.I.-Baset Academic Editor. Journal: Complexity Issue: Volume 2021(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes of starch during thermal processing of foods: Current status and future directions. (January 2022) Authors: Liu, Xia; Huang, Shiqing; Chao, Chen; Yu, Jinglin; Copeland, Les; Wang, Shujun Journal: Trends in food science & technology Issue: Volume 119(2022) Page Start: 320 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Corrigendum to <'Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains'>. (October 2018) Authors: Guo, Peng; Yu, Jinglin; Wang, Shujun; Wang, Shuo; Copeland, Les Journal: Food hydrocolloids Issue: Volume 83(2018) Page Start: 511 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs. (15th October 2017) Authors: Wang, Shujun; Guo, Peng; Xiang, Fengjuan; Wang, Jinrong; Yu, Jinglin; Wang, Shuo Journal: Carbohydrate polymers Issue: Volume 174(2017) Page Start: 549 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis. (1st January 2016) Authors: Wang, Shujun; Wang, Jinrong; Yu, Jinglin; Wang, Shuo Journal: Food chemistry Issue: Volume 190(2016) Page Start: 285 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis. (1st January 2016) Authors: Wang, Shujun; Wang, Jinrong; Yu, Jinglin; Wang, Shuo Journal: Food chemistry Issue: Volume 190(2016) Page Start: 285 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat. (1st April 2015) Authors: Yu, Jinglin; Wang, Shujun; Wang, Jingrong; Li, Caili; Xin, Quanwei; Huang, Wei; Zhang, Yan; He, Zhonghu; Wang, Shuo Journal: Food chemistry Issue: Volume 172(2015) Page Start: 504 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of pH on formation of starch complexes with lauric acid and β-lactoglobulin. (October 2020) Authors: Niu, Bin; Chao, Chen; Cai, Jingjing; Yan, Yizhe; Copeland, Les; Yu, Jinglin; Wang, Shuo; Wang, Shujun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 132(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes. (1st December 2021) Authors: Chen, Weikai; Chao, Chen; Yu, Jinglin; Copeland, Les; Wang, Shuo; Wang, Shujun Journal: Food chemistry Issue: Volume 364(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread. (30th June 2019) Authors: Liu, Xia; Lu, Kui; Yu, Jinglin; Copeland, Les; Wang, Shujun; Wang, Shuo Journal: Food chemistry Issue: Volume 284(2019) Page Start: 118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗