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. Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800. (September 2019) Authors: Liu, Siyuan; Yuan, Tommy Z.; Wang, Xinya; Reimer, Michael; Isaak, Carly; Ai, Yongfeng Journal: Food hydrocolloids Issue: Volume 94(2019) Page Start: 217 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. (15th March 2019) Authors: Li, Liying; Yuan, Tommy Z.; Setia, Rashim; Raja, Ramadoss Bharathi; Zhang, Bin; Ai, Yongfeng Journal: Food chemistry Issue: Volume 276(2019) Page Start: 599 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches. (15th July 2020) Authors: Li, Liying; Yuan, Tommy Z.; Ai, Yongfeng Journal: Food chemistry Issue: Volume 318(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800. (15th May 2021) Authors: Yuan, Tommy Z.; Liu, Siyuan; Reimer, Michael; Isaak, Carly; Ai, Yongfeng Journal: Food chemistry Issue: Volume 344(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures. (October 2022) Authors: Yuan, Tommy Z.; Ai, Yongfeng 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) ↗
7. Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses. Issue 6 (1st September 2022) Authors: Li, Dongxing; Yuan, Tommy Z.; Li, Jiayi; Wanasundara, Janitha P. D.; Tulbek, Mehmet C.; Ai, Yongfeng Journal: Cereal chemistry Issue: Volume 99:Issue 6(2022) Page Start: 1318 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗