| Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch H Wang, Y Liu, L Chen, X Li, J Wang, F Xie Food Chemistry 242, 323-329, 2018 | 210 | 2018 |
| Understanding the structure and digestibility of heat-moisture treated starch H Wang, B Zhang, L Chen, X Li International Journal of Biological Macromolecules 88, 1-8, 2016 | 130 | 2016 |
| Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch H Wang, K Xu, Y Ma, Y Liang, H Zhang, L Chen Ultrasonics sonochemistry 63, 104868, 2020 | 118 | 2020 |
| Studies on nutritional intervention of rice starch-oleic acid complex (resistant starch type V) in rats fed by high-fat diet B Zheng, T Wang, H Wang, L Chen, Z Zhou Carbohydrate Polymers 246, 116637, 2020 | 96 | 2020 |
| Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings H Wang, N Xiao, X Wang, X Zhao, H Zhang Food Chemistry 283, 248-256, 2019 | 90 | 2019 |
| Multi-scale structure, pasting and digestibility of heat moisture treated red adzuki bean starch H Wang, Z Wang, X Li, L Chen, B Zhang International Journal of Biological Macromolecules 102, 162-169, 2017 | 84 | 2017 |
| Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds H Wang, J Ding, N Xiao, X Liu, Y Zhang, H Zhang Food Chemistry 318, 126489, 2020 | 79 | 2020 |
| Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content X Yang, C Chi, X Liu, Y Zhang, H Zhang, H Wang International journal of biological macromolecules 139, 785-792, 2019 | 79 | 2019 |
| Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough H Wang, K Xu, X Liu, Y Zhang, X Xie, H Zhang Food hydrocolloids 111, 106168, 2021 | 72 | 2021 |
| Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread K Xu, C Chi, Z She, X Liu, Y Zhang, H Wang, H Zhang Food chemistry 366, 130614, 2022 | 66 | 2022 |
| Insights into the multi-scale structure and in vitro digestibility changes of rice starch-oleic acid/linoleic acid complex induced by heat-moisture treatment H He, B Zheng, H Wang, X Li, L Chen Food Research International 137, 109612, 2020 | 58 | 2020 |
| Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components Y Zhang, Y Li, H Wang, AO Oladejo, H Zhang, X Liu Journal of Cereal Science 94, 102893, 2020 | 57 | 2020 |
| Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties H Wang, N Xiao, J Ding, Y Zhang, X Liu, H Zhang International journal of biological macromolecules 147, 965-972, 2020 | 51 | 2020 |
| Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains H Wang, Y Wang, R Wang, X Liu, Y Zhang, H Zhang, C Chi Food Hydrocolloids 124, 107255, 2022 | 46 | 2022 |
| Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing H Wang, Y Wang, K Xu, Y Zhang, M Shi, X Liu, C Chi, H Zhang Food Hydrocolloids 122, 107121, 2022 | 46 | 2022 |
| Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings Y Wang, S Liu, X Yang, J Zhang, Y Zhang, X Liu, H Zhang, H Wang Journal of Food Composition and Analysis 108, 104440, 2022 | 44 | 2022 |
| Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment B Zheng, H Wang, W Shang, F Xie, X Li, L Chen, Z Zhou Journal of Functional Foods 45, 165-172, 2018 | 38 | 2018 |
| Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures Y Zhang, S Zhang, X Yang, W Wang, X Liu, H Wang, H Zhang Journal of Cereal Science 106, 103500, 2022 | 36 | 2022 |
| In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy B Wang, Y Li, H Wang, X Liu, Y Zhang, H Zhang Ultrasonics Sonochemistry 67, 105149, 2020 | 34 | 2020 |
| Understanding how the cooking methods affected structures and digestibility of native and heat-moisture treated rice starches X Xie, L Qi, C Xu, Y Shen, H Wang, H Zhang Journal of Cereal Science 95, 103085, 2020 | 34 | 2020 |
