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Yongfeng Ai
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年份
Gelatinization and rheological properties of starch
Y Ai, J Jane
Starch‐Stärke 67 (3-4), 213-224, 2015
4682015
Effects of lipids on enzymatic hydrolysis and physical properties of starch
Y Ai, J Hasjim, J Jane
Carbohydrate Polymers 92 (1), 120-127, 2013
3262013
Characterization of a novel resistant‐starch and its effects on postprandial plasma‐glucose and insulin responses
J Hasjim, SO Lee, S Hendrich, S Setiawan, Y Ai, J Jane
Cereal chemistry 87 (4), 257-262, 2010
3072010
Macronutrients in corn and human nutrition
Y Ai, J Jane
Comprehensive Reviews in Food Science and Food Safety 15 (3), 581-598, 2016
1762016
Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches
L Li, TZ Yuan, R Setia, RB Raja, B Zhang, Y Ai
Food Chemistry 276, 599-607, 2019
1622019
Deficiency of starch synthase IIIa and IVb alters starch granule morphology from polyhedral to spherical in rice endosperm
Y Toyosawa, Y Kawagoe, R Matsushima, N Crofts, M Ogawa, M Fukuda, ...
Plant Physiology 170 (3), 1255-1270, 2016
1462016
Novel applications of amylose‐lipid complex as resistant starch type 5
J Hasjim, Y Ai, J Jane
Resistant starch: Sources, applications and health benefits, 79-94, 2013
1392013
Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours
R Setia, Z Dai, MT Nickerson, E Sopiwnyk, L Malcolmson, Y Ai
Food Research International 122, 263-272, 2019
1322019
Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches
S Du, H Jiang, Y Ai, J Jane
Carbohydrate polymers 108, 200-205, 2014
1292014
Understanding starch structure and functionality
Y Ai, J Jane
Starch in food, 55-77, 2024
1232024
Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
Y Ai, KA Cichy, JB Harte, JD Kelly, PKW Ng
Food Chemistry 211, 538-545, 2016
1022016
A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization
Y Ren, TZ Yuan, CM Chigwedere, Y Ai
Comprehensive Reviews in Food Science and Food Safety 20 (3), 3061-3092, 2021
962021
Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours
L Bourré, P Frohlich, G Young, Y Borsuk, E Sopiwnyk, A Sarkar, ...
Cereal Chemistry 96 (4), 655-667, 2019
852019
Effects of cooking methods and starch structures on starch hydrolysis rates of rice
MO Reed, Y Ai, JL Leutcher, J Jane
Journal of Food Science 78 (7), H1076-H1081, 2013
802013
Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer‒RVA 4800
S Liu, TZ Yuan, X Wang, M Reimer, C Isaak, Y Ai
Food Hydrocolloids 94, 217-228, 2019
712019
Starch characterization and ethanol production of sorghum
Y Ai, J Medic, H Jiang, D Wang, J Jane
Journal of agricultural and food chemistry 59 (13), 7385-7392, 2011
692011
In vitro and in vivo digestion of octenyl succinic starch
Y Ai, B Nelson, DF Birt, J Jane
Carbohydrate polymers 98 (2), 1266-1271, 2013
682013
Resistant starch alters the microbiota-gut brain axis: implications for dietary modulation of behavior
M Lyte, A Chapel, JM Lyte, Y Ai, A Proctor, JL Jane, GJ Phillips
PloS one 11 (1), e0146406, 2016
642016
Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes
Y Ren, R Setia, TD Warkentin, Y Ai
Food Chemistry 336, 127711, 2021
572021
Valorization of starch to biobased materials: A review
KJ Falua, A Pokharel, A Babaei-Ghazvini, Y Ai, B Acharya
Polymers 14 (11), 2215, 2022
422022
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