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Shujun Wang
Shujun Wang
Tianjin University of Science and Technology
在 tust.edu.cn 的电子邮件经过验证
标题
引用次数
引用次数
年份
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
14542015
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
6402013
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
4342015
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
3352020
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
2662016
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
2082018
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
1922014
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
1752015
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
1692016
Preparation and characterization of compatible thermoplastic starch/polyethylene blends
W Shujun, Y Jiugao, Y Jinglin
Polymer Degradation and Stability 87 (3), 395-401, 2005
1672005
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
1612018
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
1612006
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
1522012
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
1392017
Annealing improves paste viscosity and stability of starch
S Wang, J Wang, S Wang, S Wang
Food Hydrocolloids 62, 203-211, 2017
1392017
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
1302017
Effect of alkali treatment on structure and function of pea starch granules
S Wang, L Copeland
Food Chemistry 135 (3), 1635-1642, 2012
1302012
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
1232018
Structural and functional properties of starches from field peas
S Wang, P Sharp, L Copeland
Food chemistry 126 (4), 1546-1552, 2011
1212011
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
1202014
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