Peng Guo

发表

Starch Structure, Functionality and Application in Foods

Qiang Huang, Shujun Wang, Xu Chen, 2020 .

Botanical Sources of Starch

Shujun Wang, Peng Guo, 2020 .

Microstructure and Reinforcement Mechanism of Lignin-Modified Loess

Peng Guo, Xiumei Zhong, H. Ma, 2020 .

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.

Multiscale Structural Changes of Wheat and Yam Starches during Cooking and Their Effect on in Vitro Enzymatic Digestibility.

Shujun Wang, Shuo Wang, Shaokang Wang, 2017, Journal of agricultural and food chemistry.

Insights into the starch gelatinization behavior inside intact cotyledon cells.

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

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 .

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.

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.