Jie Wang

Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica rice

Hong-cheng Zhang, Zhipeng Xing, Haiyan Wei, 2020 .

Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles

Sushil Dhital, Zhi-Gang Chen, Sha Yang, 2022, Food Hydrocolloids.

The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage.

Haoliang Cai, Sha Yang, Jie Wang, 2022, Food research international.

Development and characterization of antioxidant composite films based on starch and gelatin incorporating resveratrol fabricated by extrusion compression moulding

Hejun Wu, Zhiqing Zhang, Shasha Li, 2023, Food Hydrocolloids.

Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality

Jianfeng Sun, Wenxiu Wang, Dewei Cheng, 2022, Ultrasonics sonochemistry.

The effect of extruded multigrain powder on metabolism and intestinal flora of high-fat-diet induced C57BL/6J mice.

C. Brennan, Jianlou Mu, Jianfeng Sun, 2023, Food research international.

Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles

C. Brennan, Jianlou Mu, M. Brennan, 2022, LWT.