| 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 | 51 | 2019 |
| 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 | 24 | 2022 |
| Molecular structural differences between maize leaf and endosperm starches S Yu, F Zhang, C Li, RG Gilbert Carbohydrate polymers 161, 10-15, 2017 | 14 | 2017 |
| 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 | 13 | 2022 |
| 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 | 7 | 2020 |
| 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 | 6 | 2023 |
| 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 | 5 | 2022 |
| 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 | 4 | 2022 |
Prof Robert ('Bob') G GilbertYangzhou University, University of QueenslandVerified email at uq.edu.au
