| Starch retrogradation: A comprehensive review S Wang, C Li, L Copeland, Q Niu, S Wang Comprehensive Reviews in Food Science and Food Safety 14 (5), 568-585, 2015 | 1433 | 2015 |
| Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review S Wang, L Copeland Food & function 4 (11), 1564-1580, 2013 | 617 | 2013 |
| Effect of acid hydrolysis on starch structure and functionality: a review S Wang, L Copeland Critical reviews in food science and nutrition 55 (8), 1081-1097, 2015 | 417 | 2015 |
| Starch–lipid and starch–lipid–protein complexes: A comprehensive review S Wang, C Chao, J Cai, B Niu, L Copeland, S Wang Comprehensive Reviews in Food Science and Food Safety 19 (3), 1056-1079, 2020 | 309 | 2020 |
| Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis S Wang, J Wang, J Yu, S Wang Food Chemistry 190, 285-292, 2016 | 252 | 2016 |
| High internal phase emulsions stabilized by starch nanocrystals T Yang, J Zheng, BS Zheng, F Liu, S Wang, CH Tang Food Hydrocolloids 82, 230-238, 2018 | 200 | 2018 |
| Alkali-Induced Changes in Functional Properties and in Vitro Digestibility of Wheat Starch: The Role of Surface Proteins and Lipids S Wang, H Luo, J Zhang, Y Zhang, Z He, S Wang Journal of agricultural and food chemistry 62 (16), 3636-3643, 2014 | 184 | 2014 |
| Preparation and characterization of compatible thermoplastic starch/polyethylene blends W Shujun, Y Jiugao, Y Jinglin Polymer Degradation and Stability 87 (3), 395-401, 2005 | 168 | 2005 |
| Molecular order and functional properties of starches from three waxy wheat varieties grown in China S Wang, J Wang, W Zhang, C Li, J Yu, S Wang Food chemistry 181, 43-50, 2015 | 166 | 2015 |
| Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization S Wang, X Zhang, S Wang, L Copeland Scientific reports 6 (1), 28271, 2016 | 164 | 2016 |
| Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars W Shujun, L Hongyan, G Wenyuan, C Haixia, Y Jiugao, X Peigen Food chemistry 99 (1), 30-37, 2006 | 158 | 2006 |
| Mechanisms underlying the formation of complexes between maize starch and lipids C Chao, J Yu, S Wang, L Copeland, S Wang Journal of agricultural and food chemistry 66 (1), 272-278, 2018 | 152 | 2018 |
| New insights on the mechanism of acid degradation of pea starch S Wang, J Blazek, E Gilbert, L Copeland Carbohydrate Polymers 87 (3), 1941-1949, 2012 | 151 | 2012 |
| Annealing improves paste viscosity and stability of starch S Wang, J Wang, S Wang, S Wang Food Hydrocolloids 62, 203-211, 2017 | 134 | 2017 |
| Insights into the formation and structures of starch–protein–lipid complexes S Wang, M Zheng, J Yu, S Wang, L Copeland Journal of Agricultural and Food Chemistry 65 (9), 1960-1966, 2017 | 131 | 2017 |
| Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility S Wang, S Wang, L Liu, S Wang, L Copeland Journal of agricultural and food chemistry 65 (8), 1697-1706, 2017 | 128 | 2017 |
| Effect of alkali treatment on structure and function of pea starch granules S Wang, L Copeland Food Chemistry 135 (3), 1635-1642, 2012 | 126 | 2012 |
| Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility P Guo, J Yu, L Copeland, S Wang, S Wang Food Hydrocolloids 82, 370-378, 2018 | 120 | 2018 |
| Structural and functional properties of starches from field peas S Wang, P Sharp, L Copeland Food chemistry 126 (4), 1546-1552, 2011 | 118 | 2011 |
| A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules S Wang, J Wang, J Yu, S Wang Food Chemistry 164, 332-338, 2014 | 113 | 2014 |
