| How amylose molecular fine structure of rice starch affects functional properties K Tao, C Li, W Yu, RG Gilbert, E Li Carbohydrate polymers 204, 24-31, 2019 | 207 | 2019 |
| Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract C Li, W Yu, P Wu, XD Chen Trends in Food Science & Technology 96, 114-126, 2020 | 191 | 2020 |
| Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology Y Liu, J Chen, S Luo, C Li, J Ye, C Liu, RG Gilbert Carbohydrate polymers 175, 265-272, 2017 | 182 | 2017 |
| Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch B Gong, L Cheng, RG Gilbert, C Li Food Hydrocolloids 96, 634-643, 2019 | 155 | 2019 |
| Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths MM Martinez, C Li, M Okoniewska, I Mukherjee, D Vellucci, B Hamaker Carbohydrate polymers 197, 531-539, 2018 | 154 | 2018 |
| Parameterizing starch chain-length distributions for structure-property relations C Li, A Wu, W Yu, Y Hu, E Li, C Zhang, Q Liu Carbohydrate Polymers 241, 116390, 2020 | 126 | 2020 |
| Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches C Li, B Gong International journal of biological macromolecules 155, 721-729, 2020 | 78 | 2020 |
| Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread X Wang, X Lao, Y Bao, X Guan, C Li Food Hydrocolloids 119, 106840, 2021 | 77 | 2021 |
| Effects of pectin on molecular structural changes in starch during digestion Y Bai, P Wu, K Wang, C Li, E Li, RG Gilbert Food Hydrocolloids 69, 10-18, 2017 | 77 | 2017 |
| Combined crystalline, lamellar and granular structural insights into in vitro digestion rate of native starches C Li, B Gong, Y Hu, X Liu, X Guan, B Zhang Food Hydrocolloids 105, 105823, 2020 | 75 | 2020 |
| A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property C Li, Y Hu, T Huang, B Gong, WW Yu International Journal of Biological Macromolecules 164, 2717-2725, 2020 | 72 | 2020 |
| Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture C Li, JX Luo, CQ Zhang, WW Yu Food Hydrocolloids 108, 106064, 2020 | 70 | 2020 |
| Biophysical features of cereal endosperm that decrease starch digestibility L Roman, M Gomez, C Li, BR Hamaker, MM Martinez Carbohydrate polymers 165, 180-188, 2017 | 67 | 2017 |
| Combination of parallel and sequential digestion kinetics reveals the nature of digestive characteristics of short-term retrograded rice starches C Li, Y Hu Food Hydrocolloids, 106071, 2020 | 66 | 2020 |
| Fecal microbiota responses to rice RS3 are specific to amylose molecular structure F Gu, C Li, BR Hamaker, RG Gilbert, X Zhang Carbohydrate polymers 243, 116475, 2020 | 61 | 2020 |
| Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation C Li, Y Hu, E Li Food Hydrocolloids 111, 106239, 2021 | 58 | 2021 |
| Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage F Gu, B Gong, RG Gilbert, W Yu, E Li, C Li Food chemistry 295, 484-492, 2019 | 57 | 2019 |
| In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains C Li, B Gong, T Huang, WW Yu Carbohydrate Polymers 254, 117275, 2021 | 53 | 2021 |
| Mechanistic understanding of the relationships between molecular structure and emulsification properties of octenyl succinic anhydride (OSA) modified starches H Zhang, C Schäfer, P Wu, B Deng, G Yang, E Li, RG Gilbert, C Li Food Hydrocolloids 74, 168-175, 2018 | 51 | 2018 |
| Causal relations among starch fine molecular structure, lamellar/crystalline structure and in vitro digestion kinetics of native rice starch C Li, Y Hu, F Gu, B Gong Food & Function 12 (2), 682-695, 2021 | 49 | 2021 |
Peng WUAssociate Professor, School of Chemical and Environmental Engineering, Soochow UniversityVerified email at suda.edu.cn
