Lei Chang

Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.)

Shuang‐kui Du, Xiuzhu Yu, Fei Xie, 2022, Food Bioscience.

Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans

Shuang‐kui Du, Xiuzhu Yu, Ning Zhao, 2022, LWT.

Effects of morphology and rheology of starch nanoparticles prepared from various coarse cereals on emulsifying ability.

Shuang‐kui Du, Xiuzhu Yu, Yanjing Ren, 2022, Carbohydrate polymers.

cFos-ANAB: A cFos-based Web Tool for Exploring Activated Neurons and Associated Behaviors

S. Duan, J. Pu, Baorong Zhang, 2021, Neuroscience Bulletin.

Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)

Shuang‐kui Du, Xiuzhu Yu, Ning Zhao, 2022, Food chemistry: X.

Structure, physicochemical, functional and in vitro digestibility properties of non-waxy and waxy proso millet starches.

Shuang‐kui Du, Xiuzhu Yu, B. Feng, 2022, International journal of biological macromolecules.