Jinglin Yu

发表

Compatible thermoplastic starch/polyethylene blends by one‐step reactive extrusion

Jiu-gao Yu, Shujun Wang, Jinglin Yu, 2005 .

Methods for characterizing the structure of starch in relation to its applications: a comprehensive review.

L. Copeland, Jinglin Yu, Jiaping Zhou, 2021, Critical reviews in food science and nutrition.

Phase Transitions of Starch and Molecular Mechanisms

Jinglin Yu, Shujun Wang, Chen Chao, 2020 .

The semi-crystalline growth rings of C-type pea starch granule revealed by SEM and HR-TEM during acid hydrolysis

Jiu-gao Yu, Jinglin Yu, Shujun Wang, 2008 .

Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly

Jinglin Yu, Xingyu Zhou, Hao Yu, 2021, Journal of Food Science and Technology.

Dissolution of Maize Starch in Aqueous Ionic Liquids: The Role of Alkyl Chain Length of Cation and Water:Ionic Liquid Ratio

L. Copeland, Jinglin Yu, Jinwei Wang, 2019, ACS Sustainable Chemistry & Engineering.

New insight into the interactions among starch, lipid and protein in model systems with different starches

L. Copeland, Jinglin Yu, Jingjing Cai, 2021 .

Mechanisms Underlying the Effect of Tea Extracts on In Vitro Digestion of Wheat Starch.

L. Copeland, Jinglin Yu, Jiaping Zhou, 2021, Journal of agricultural and food chemistry.

Revealing the mechanisms of starch amylolysis affected by tea catechins using surface plasmon resonance.

L. Copeland, Jinglin Yu, Jiaping Zhou, 2019, International journal of biological macromolecules.

Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility

L. Copeland, Jinglin Yu, Shujun Wang, 2018, Food Hydrocolloids.

Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.

L. Copeland, Jinglin Yu, Shujun Wang, 2019, Food chemistry.

Partial characterization of starches from Dioscorea opposita Thunb. cultivars

Jiu-gao Yu, Jinglin Yu, Shujun Wang, 2008 .

Comparison of starches separated from three different F. cirrhosa

P. Xiao, Jiu-gao Yu, Jinglin Yu, 2007 .

Phase transition and swelling behaviour of different starch granules over a wide range of water content

L. Copeland, Jinglin Yu, Caili Li, 2014 .

Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry.

L. Copeland, Jinglin Yu, Shujun Wang, 2019, Food chemistry.

Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids.

L. Copeland, Jinglin Yu, Shujun Wang, 2018, Journal of agricultural and food chemistry.

Changes of starch during thermal processing of foods: Current status and future directions

L. Copeland, Jinglin Yu, Shujun Wang, 2021, Trends in Food Science & Technology.

Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure.

Fei Ren, Jinglin Yu, Jinwei Wang, 2021, Carbohydrate polymers.

Insights into the starch gelatinization behavior inside intact cotyledon cells.

Jinglin Yu, Shujun Wang, Shuo Wang, 2020, International journal of biological macromolecules.

Toward a Better Understanding of Different Dissolution Behavior of Starches in Aqueous Ionic Liquids at Room Temperature

L. Copeland, Jinglin Yu, Jinwei Wang, 2019, ACS omega.

Structural Changes of Starch-Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility.

L. Copeland, Jinglin Yu, Shujun Wang, 2019, Journal of agricultural and food chemistry.

Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains

L. Copeland, Jinglin Yu, Shujun Wang, 2017 .

Molecular order and functional properties of starches from three waxy wheat varieties grown in China.

Jinglin Yu, Caili Li, Shujun Wang, 2015, Food chemistry.

Granular structure and allomorph position in C-type Chinese yam starch granule revealed by SEM, 13C CP/MAS NMR and XRD

Jiu-gao Yu, Jinglin Yu, Shujun Wang, 2009 .

Insights into structure-function relationships of starch from foxtail millet cultivars grown in China.

L. Copeland, Jinglin Yu, Shujun Wang, 2019, International journal of biological macromolecules.

Starch Spherulites Prepared by a Combination of Enzymatic and Acid Hydrolysis of Normal Corn Starch.

Chen Chao, Jinglin Yu, Les Copeland, 2018, Journal of agricultural and food chemistry.

Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice.

Jinglin Yu, Shujun Wang, Peiyan Li, 2017, International journal of biological macromolecules.

Octenyl Succinate Modification of Starch Enhances the Formation of Starch-Lipid Complexes.

Fei Ren, L. Copeland, Jinglin Yu, 2021, Journal of agricultural and food chemistry.

Effects of starch damage and yeast fermentation on acrylamide formation in bread

L. Copeland, Jinglin Yu, Shujun Wang, 2017 .

New insight into starch retrogradation: the effect of short-range molecular order in gelatinized starch

L. Copeland, Jinglin Yu, Shujun Wang, 2021 .

Novel Green Synthesis of Octenyl Succinic Anhydride Esters of Granular Starch

L. Copeland, Jinglin Yu, Jinwei Wang, 2020 .

Insights into the Formation and Structures of Starch-Protein-Lipid Complexes.

L. Copeland, Jinglin Yu, Shujun Wang, 2017, Journal of agricultural and food chemistry.

Mechanistic studies of starch retrogradation and its effects on starch gel properties

L. Copeland, Jinglin Yu, Shujun Wang, 2021 .

Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis.

L. Copeland, Jinglin Yu, Shujun Wang, 2020, Carbohydrate polymers.

Toward a Better Understanding of Starch-Monoglyceride-Protein Interactions.

L. Copeland, Jinglin Yu, Jingjing Cai, 2018, Journal of agricultural and food chemistry.

Green synthesis of acetylated maize starch in different imidazolium carboxylate and choline carboxylate ionic liquids.

Fei Ren, Jinglin Yu, Jinwei Wang, 2022, Carbohydrate polymers.

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

Jinglin Yu, Shujun Wang, Jia-ping Zhou, 2021, Foods.

New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization.

L. Copeland, Jinglin Yu, Shujun Wang, 2020, Food chemistry.

In vitro starch digestibility of rice flour is not affected by method of cooking

L. Copeland, Jinglin Yu, Shujun Wang, 2017 .

Influence of maleic anhydride on the compatibility of thermal plasticized starch and linear low‐density polyethylene

Jiu-gao Yu, Jinglin Yu, Shujun Wang, 2004 .

Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis.

Jinglin Yu, Shujun Wang, Shuo Wang, 2016, Food chemistry.

A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose molecules.

Jinglin Yu, Shujun Wang, Shuo Wang, 2014, Food chemistry.

Mechanisms Underlying the Formation of Amylose- Lauric Acid-β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies.

L. Copeland, Jinglin Yu, Shujun Wang, 2022, Journal of agricultural and food chemistry.

Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch-Protein-Fatty Acid Complexes.

L. Copeland, Jinglin Yu, Shujun Wang, 2018, Journal of agricultural and food chemistry.

The Crystalline Changes of Starch from Rhizoma Dioscorea by Acid Hydrolysis

P. Xiao, Jinglin Yu, Shujun Wang, 2006 .

Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat.

Zhonghu He, Jinglin Yu, Caili Li, 2015, Food chemistry.

Inhibition of in vitro enzymatic starch digestion by coffee extract.

L. Copeland, Jinglin Yu, Jingjing Cai, 2021, Food chemistry.

Dissolution of Cellulose in Ionic Liquid–DMSO Mixtures: Roles of DMSO/IL Ratio and the Cation Alkyl Chain Length

Fei Ren, Jinglin Yu, Jinwei Wang, 2021, ACS omega.

Dissolution Behavior of Maize Starch in Aqueous Ionic Liquids: Effect of Anionic Structure and Water/Ionic Liquid Ratio

L. Copeland, Jinglin Yu, Jinwei Wang, 2019, ACS omega.

Effects of Debranching on the Formation of Maize Starch-Lauric Acid-β-Lactoglobulin Complexes.

L. Copeland, Jinglin Yu, Jingjing Cai, 2021, Journal of Agricultural and Food Chemistry.

Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs.

Jinglin Yu, Shujun Wang, Shuo Wang, 2017, Carbohydrate polymers.

Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch-Lipid Complexes.

L. Copeland, Jinglin Yu, Shujun Wang, 2022, Journal of agricultural and food chemistry.

Effects of cooling rate and complexing temperature on the formation of starch-lauric acid-β-lactoglobulin complexes.

Jinglin Yu, Jingjing Cai, Shujun Wang, 2021, Carbohydrate polymers.

Effect of pH on formation of starch complexes with lauric acid and β-lactoglobulin

L. Copeland, Jinglin Yu, Jingjing Cai, 2020 .

Granule structure of C-type Chinese Yam (Dioscorea opposita Thunb var. Zhongbowen) starch by acid hydrolysis

Jiu-gao Yu, Jinglin Yu, Shujun Wang, 2008 .

RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota.

L. Copeland, Jinglin Yu, Shujun Wang, 2021, Journal of agricultural and food chemistry.

Using X-ray diffractometry for identification of Fritillaria preparations according to geographical origin

Jiu-gao Yu, Jinglin Yu, S. Wang, 2006, Pharmaceutical Chemistry Journal.

Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes.

L. Copeland, Jinglin Yu, Shujun Wang, 2021, Food chemistry.

Prior Interaction of Protein and Lipid Affects the Formation of Ternary Complexes with Starch

L. Copeland, Jinglin Yu, Shujun Wang, 2023, SSRN Electronic Journal.

Inhibition of In Vitro Amylolysis of Wheat Starch by Gluten Peptides.

L. Copeland, Jinglin Yu, Shujun Wang, 2023, Journal of agricultural and food chemistry.

Experimental determination and calculation of thermodynamic properties of CO2 + octane to high temperatures and high pressures

Jinglin Yu, Shujun Wang, Yiling Tian, 2006 .

Preparation and characterization of compatible thermoplastic starch/polyethylene blends

Jiu-gao Yu, W. Shujun, Yu Jiugao, 2005 .

The new insight on ultrastructure of C-type starch granules revealed by acid hydrolysis.

Jiu-gao Yu, Jinglin Yu, Shujun Wang, 2008, International journal of biological macromolecules.

Mechanisms underlying the effect of gluten and its hydrolysates on in vitro enzymatic digestibility of wheat starch

Jinglin Yu, Shujun Wang, Shuo Wang, 2021 .

Prior interaction of protein and lipid affects the formation of ternary complexes with starch.

L. Copeland, Jinglin Yu, Shujun Wang, 2023, Food chemistry.

Interaction between amylose, fatty acid, and β‐lactoglobulin to study multiple biomacromolecules self‐assembly and application

Jinglin Yu, Shujun Wang, Chen Chao, 2024, Aggregate.

Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties.

Jinglin Yu, Shujun Wang, Les Copeland, 2024, Biomacromolecules.

Molecular Mechanisms Underlying the Effects of Small Intestinal Fermentation on Enhancement of Prebiotic Characteristics of Cellulose in the Large Intestine.

Jinglin Yu, Shujun Wang, Dandan Han, 2024, Journal of agricultural and food chemistry.

In vitro digestibility of starches with different crystalline polymorphs at low α-amylase activity to substrate ratio.

L. Copeland, Jinglin Yu, Shujun Wang, 2021, Food chemistry.