追蹤
Shiyao Yu
Shiyao Yu
在 uqconnect.edu.au 的電子郵件地址已通過驗證
標題
引用次數
引用次數
年份
A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice
P Wu, C Li, Y Bai, S Yu, X Zhang
Food chemistry 284, 270-278, 2019
512019
Effects of amylose and amylopectin molecular structures on starch electrospinning
P Cao, G Wu, Z Yao, Z Wang, E Li, S Yu, Q Liu, RG Gilbert, S Li
Carbohydrate Polymers 296, 119959, 2022
262022
Molecular structural differences between maize leaf and endosperm starches
S Yu, F Zhang, C Li, RG Gilbert
Carbohydrate polymers 161, 10-15, 2017
142017
Combined effects of starch fine molecular structures and water content on starch digestibility of cooked white rice
X Yi, E Li, S Yu, X Zhang, C Yang, S Shao, RG Gilbert, C Li
International Journal of Biological Macromolecules 215, 192-202, 2022
132022
Effects of nonstarch genetic modifications on starch structure and properties
S Yu, D Du, AC Wu, Y Bai, P Wu, C Li, RG Gilbert
Foods 9 (2), 222, 2020
72020
Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread
S Shao, E Li, S Yu, X Yi, X Zhang, C Yang, RG Gilbert, C Li
Food Hydrocolloids 134, 108090, 2023
62023
Using buckwheat starch to produce slowly digestible biscuits with good palatability
S Yu, A Prakash, BLR Pora, J Hasjim
Cereal Chemistry 99 (5), 1166-1177, 2022
52022
The Roles of a Native Starch and a Resistant Dextrin in Texture Improvement and Low Glycemic Index of Biscuits
S Yu, K Dong, BLR Pora, J Hasjim
Processes 10 (11), 2404, 2022
42022
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