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On the importance of organization of glucan chains on thermal properties of starch

Carbohydrate polymers, 2013-02, Vol.92 (2), p.1653-1659

2013

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Small differences in amylopectin fine structure may explain large functional differences of starch

Carbohydrate polymers, 2016-04, Vol.140, p.113-121

2016

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Characterization of Irradiated Starches by Using FT-Raman and FTIR Spectroscopy

Journal of agricultural and food chemistry, 2002-07, Vol.50 (14), p.3912-3918

2002

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Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Journal of cereal science, 2010-11, Vol.52 (3), p.404-409

2010

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On the organization of chains in amylopectin

Die Stärke, 2013-03, Vol.65 (3), p.191-199

2013

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Mechanism of Hydrolysis of Native and Cooked Starches from Different Botanical Sources in the Presence of Tea Extracts

Journal of food science, 2012-11, Vol.77 (11), p.C1192-C1196

2012

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Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch]

Industrial crops and products, 2013-02, Vol.45, p.64-73

2013

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Unit and Internal Chain Profile of Millet Amylopectin

Cereal chemistry, 2014-01, Vol.91 (1), p.29-34

2014

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Evolution of amylopectin structure in developing wheat endosperm starch

Carbohydrate polymers, 2014-11, Vol.112, p.316-324

2014

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Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy

Die Stärke, 2013-05, Vol.65 (5), p.398-409

2013

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Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns

Food and bioprocess technology, 2014-12, Vol.7 (12), p.3407-3415

2014

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Branching patterns in leaf starches from Arabidopsis mutants deficient in diverse starch synthases

Carbohydrate research, 2015-01, Vol.401, p.96-108

2015

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Effect of heating rate on starch granule morphology and size

Carbohydrate polymers, 2006-08, Vol.65 (3), p.381-385

2006

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Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties

Food research international, 2011-06, Vol.44 (5), p.1476-1481

2011

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Suitability of Ontario‐Grown Hard and Soft Wheat Flour Blends for Noodle Making

Cereal chemistry, 2014-09, Vol.91 (5), p.482-488

2014

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Structures of human salivary amylase hydrolysates from starch processed at two water concentrations

Die Stärke, 2013-07, Vol.65 (7-8), p.637-644

2013

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Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

Food chemistry, 2016-03, Vol.194, p.994-1002

2016

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A new method for quantifying iodine in a starch–iodine matrix

Carbohydrate research, 2010-12, Vol.345 (18), p.2698-2704

2010

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Physical and Molecular Characterization of Millet Starches

Cereal chemistry, 2014-05, Vol.91 (3), p.286-292

2014

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Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

Journal of cereal science, 2015-07, Vol.64, p.76-81

2015

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In Vitro Starch Digestibility and Expected Glycemic Index of Kodo Millet (Paspalum scrobiculatum) as Affected by Starch–Protein–Lipid Interactions

Cereal chemistry, 2013-05, Vol.90 (3), p.211-217

2013

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OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH

Journal of food quality, 2012-02, Vol.35 (1), p.69-75

2012

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Perspectives on the history of research on starch: Part I: On the linkages in starch

Die Stärke, 2012-09, Vol.64 (9), p.677-682

2012

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Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

Cereal chemistry, 2015-01, Vol.92 (1), p.105-113

2015

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Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

Critical reviews in food science and nutrition, 2014-01, Vol.54 (7), p.837-849

2014

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On the importance of organization of glucan chains on thermal properties of starch

Small differences in amylopectin fine structure may explain large functional differences of starch

Characterization of Irradiated Starches by Using FT-Raman and FTIR Spectroscopy

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

On the organization of chains in amylopectin

Mechanism of Hydrolysis of Native and Cooked Starches from Different Botanical Sources in the Presence of Tea Extracts

Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch]

Unit and Internal Chain Profile of Millet Amylopectin

Evolution of amylopectin structure in developing wheat endosperm starch

Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy

Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns

Branching patterns in leaf starches from Arabidopsis mutants deficient in diverse starch synthases

Effect of heating rate on starch granule morphology and size

Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties

Suitability of Ontario‐Grown Hard and Soft Wheat Flour Blends for Noodle Making

Structures of human salivary amylase hydrolysates from starch processed at two water concentrations

Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour

A new method for quantifying iodine in a starch–iodine matrix

Physical and Molecular Characterization of Millet Starches

Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

In Vitro Starch Digestibility and Expected Glycemic Index of Kodo Millet (Paspalum scrobiculatum) as Affected by Starch–Protein–Lipid Interactions

OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH

Perspectives on the history of research on starch: Part I: On the linkages in starch

Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing

Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

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