| The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains ZA Syahariza, S Sar, J Hasjim, MJ Tizzotti, RG Gilbert Food chemistry 136 (2), 742-749, 2013 | 350 | 2013 |
| Effects of lipids on enzymatic hydrolysis and physical properties of starch Y Ai, J Hasjim, J Jane Carbohydrate Polymers 92 (1), 120-127, 2013 | 333 | 2013 |
| 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 | 313 | 2010 |
| Amylose content in starches: Toward optimal definition and validating experimental methods F Vilaplana, J Hasjim, RG Gilbert Carbohydrate polymers 88 (1), 103-111, 2012 | 240 | 2012 |
| Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties J Hasjim, E Li, S Dhital Carbohydrate polymers 92 (1), 682-690, 2013 | 200 | 2013 |
| Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding TTB Tran, KJ Shelat, D Tang, E Li, RG Gilbert, J Hasjim Journal of agricultural and food chemistry 59 (8), 3964-3973, 2011 | 184 | 2011 |
| Effects of grain milling on starch structures and flour/starch properties E Li, S Dhital, J Hasjim Starch‐Stärke 66 (1-2), 15-27, 2014 | 177 | 2014 |
| Extraction and dissolution of starch from rice and sorghum grains for accurate structural analysis ZA Syahariza, E Li, J Hasjim Carbohydrate Polymers 82 (1), 14-20, 2010 | 170 | 2010 |
| In vivo and in vitro starch digestion: are current in vitro techniques adequate? J Hasjim, GC Lavau, MJ Gidley, RG Gilbert Biomacromolecules 11 (12), 3600-3608, 2010 | 165 | 2010 |
| Physicochemical and structural properties of maize and potato starches as a function of granule size S Dhital, AK Shrestha, J Hasjim, MJ Gidley Journal of agricultural and food chemistry 59 (18), 10151-10161, 2011 | 162 | 2011 |
| Variation in amylose fine structure of starches from different botanical sources K Wang, J Hasjim, AC Wu, RJ Henry, RG Gilbert Journal of agricultural and food chemistry 62 (19), 4443-4453, 2014 | 159 | 2014 |
| Shear degradation of molecular, crystalline, and granular structures of starch during extrusion M Li, J Hasjim, F Xie, PJ Halley, RG Gilbert Starch‐Stärke 66 (7-8), 595-605, 2014 | 144 | 2014 |
| Freeze-drying changes the structure and digestibility of B-polymorphic starches B Zhang, K Wang, J Hasjim, E Li, BM Flanagan, MJ Gidley, S Dhital Journal of agricultural and food chemistry 62 (7), 1482-1491, 2014 | 141 | 2014 |
| 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 | 141 | 2013 |
| Production of resistant starch by extrusion cooking of acid‐modified normal‐maize starch J Hasjim, J Jane Journal of food science 74 (7), C556-C562, 2009 | 119 | 2009 |
| Kernel Composition, Starch Structure, and Enzyme Digestibility of opaque-2 Maize and Quality Protein Maize J Hasjim, S Srichuwong, MP Scott, J Jane Journal of agricultural and food chemistry 57 (5), 2049-2055, 2009 | 106 | 2009 |
| Synthesis, structure, and thermophysical and mechanical properties of new polymers prepared by the cationic copolymerization of corn oil, styrene, and divinylbenzene F Li, J Hasjim, RC Larock Journal of applied polymer science 90 (7), 1830-1838, 2003 | 106 | 2003 |
| Cryo-milling of starch granules leads to differential effects on molecular size and conformation S Dhital, AK Shrestha, BM Flanagan, J Hasjim, MJ Gidley Carbohydrate Polymers 84 (3), 1133-1140, 2011 | 96 | 2011 |
| Health benefits of docosahexaenoic acid and its bioavailability: A review J Li, BLR Pora, K Dong, J Hasjim Food Science & Nutrition 9 (9), 5229-5243, 2021 | 87 | 2021 |
| Structure and function of starch from advanced generations of new corn lines Y Ji, K Wong, J Hasjim, LM Pollak, S Duvick, J Jane, PJ White Carbohydrate Polymers 54 (3), 305-319, 2003 | 83 | 2003 |
Michael J GidleyUniversity of Queensland在 uq.edu.au 的电子邮件经过验证
