11. Effects of cooling rate and complexing temperature on the formation of starch-lauric acid-β-lactoglobulin complexes. (1st February 2021) Authors: Niu, Bin; Chao, Chen; Cai, Jingjing; Yu, Jinglin; Wang, Shuo; Wang, Shujun Journal: Carbohydrate polymers Issue: Volume 253(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains. (April 2018) Authors: Guo, Peng; Yu, Jinglin; Wang, Shujun; Wang, Shuo; Copeland, Les Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 445 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Effects of starch damage and yeast fermentation on acrylamide formation in bread. (March 2017) Authors: Wang, Shujun; Yu, Jinglin; Xin, Quanwei; Wang, Shuo; Copeland, Les Journal: Food control Issue: Volume 73:Part B(2017) Page Start: 230 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry. (30th June 2019) Authors: Liu, Yi; Yu, Jinglin; Copeland, Les; Wang, Shuo; Wang, Shujun Journal: Food chemistry Issue: Volume 284(2019) Page Start: 53 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Green synthesis of acetylated maize starch in different imidazolium carboxylate and choline carboxylate ionic liquids. (15th July 2022) Authors: Ren, Fei; Wang, Jinwei; Yu, Jinglin; Zhong, Cheng; Xie, Fengwei; Wang, Shujun Journal: Carbohydrate polymers Issue: Volume 288(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. In vitro digestibility of starches with different crystalline polymorphs at low α-amylase activity to substrate ratio. (1st July 2021) Authors: Liu, Xia; Li, Liujing; Yu, Jinglin; Copeland, Les; Wang, Shujun; Wang, Shuo Journal: Food chemistry Issue: Volume 349(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Inhibition of in vitro enzymatic starch digestion by coffee extract. (1st October 2021) Authors: Li, Xue; Cai, Jingjing; Yu, Jinglin; Wang, Shuo; Copeland, Les; Wang, Shujun Journal: Food chemistry Issue: Volume 358(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. In vitro starch digestibility of rice flour is not affected by method of cooking. (October 2017) Authors: Wang, Shujun; Li, Peiyan; Zhang, Teng; Yu, Jinglin; Wang, Shuo; Copeland, Les Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 84(2017) Page Start: 536 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility. (September 2018) Authors: Guo, Peng; Yu, Jinglin; Copeland, Les; Wang, Shuo; Wang, Shujun Journal: Food hydrocolloids Issue: Volume 82(2018) Page Start: 370 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starch. (April 2021) Authors: Xu, Hanbin; Zhou, Jiaping; Yu, Jinglin; Wang, Shuo; Wang, Shujun Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗