適用於公開取用強制性政策的文章 - Les Copeland瞭解詳情
未在任何資料庫公開的文章：42
Starch–lipid and starch–lipid–protein complexes: A comprehensive review
S Wang, C Chao, J Cai, B Niu, L Copeland, S Wang
Comprehensive Reviews in Food Science and Food Safety 19 (3), 1056-1079, 2020
授權規定： National Natural Science Foundation of China
Mechanisms underlying the formation of complexes between maize starch and lipids
C Chao, J Yu, S Wang, L Copeland, S Wang
Journal of Agricultural and Food Chemistry 66 (1), 272-278, 2018
授權規定： National Natural Science Foundation of China
Insights into the formation and structures of starch–protein–lipid complexes
S Wang, M Zheng, J Yu, S Wang, L Copeland
Journal of Agricultural and Food Chemistry 65 (9), 1960-1966, 2017
授權規定： National Natural Science Foundation of China
Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility
S Wang, S Wang, L Liu, S Wang, L Copeland
Journal of Agricultural and Food Chemistry 65 (8), 1697-1706, 2017
授權規定： National Natural Science Foundation of China
Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility
P Guo, J Yu, L Copeland, S Wang, S Wang
Food Hydrocolloids 82, 370-378, 2018
授權規定： National Natural Science Foundation of China
Effects of chain length and degree of unsaturation of fatty acids on structure and in vitro digestibility of starch–protein–fatty acid complexes
M Zheng, C Chao, J Yu, L Copeland, S Wang, S Wang
Journal of agricultural and food chemistry 66 (8), 1872-1880, 2018
授權規定： National Natural Science Foundation of China
RS5 produced more butyric acid through regulating the microbial community of human gut microbiota
R Qin, J Wang, C Chao, J Yu, L Copeland, S Wang, S Wang
Journal of Agricultural and Food Chemistry 69 (10), 3209-3218, 2021
授權規定： National Natural Science Foundation of China
Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis
C Chao, S Huang, J Yu, L Copeland, S Wang, S Wang
Carbohydrate Polymers 244, 116464, 2020
授權規定： National Natural Science Foundation of China
Molecular disassembly of rice and lotus starches during thermal processing and its effect on starch digestibility
S Wang, Y Sun, J Wang, S Wang, L Copeland
Food & function 7 (2), 1188-1195, 2016
授權規定： National Natural Science Foundation of China
Effects of starch damage and yeast fermentation on acrylamide formation in bread
S Wang, J Yu, Q Xin, S Wang, L Copeland
Food Control 73, 230-236, 2017
授權規定： National Natural Science Foundation of China
New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch
S Huang, C Chao, J Yu, L Copeland, S Wang
Food Hydrocolloids 120, 106921, 2021
授權規定： National Natural Science Foundation of China
Mechanistic studies of starch retrogradation and its effects on starch gel properties
X Liu, C Chao, J Yu, L Copeland, S Wang
Food Hydrocolloids 120, 106914, 2021
授權規定： National Natural Science Foundation of China
Structural changes of starch–lipid complexes during postprocessing and their effect on in vitro enzymatic digestibility
R Qin, J Yu, Y Li, L Copeland, S Wang, S Wang
Journal of Agricultural and Food Chemistry 67 (5), 1530-1536, 2019
授權規定： National Natural Science Foundation of China
Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry
Y Liu, J Yu, L Copeland, S Wang, S Wang
Food chemistry 284, 53-59, 2019
授權規定： National Natural Science Foundation of China
Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains
P Guo, J Yu, S Wang, S Wang, L Copeland
Food Hydrocolloids 77, 445-453, 2018
授權規定： National Natural Science Foundation of China
Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread
X Liu, K Lu, J Yu, L Copeland, S Wang, S Wang
Food Chemistry 284, 118-124, 2019
授權規定： National Natural Science Foundation of China
New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization
Y Liu, C Chao, J Yu, S Wang, S Wang, L Copeland
Food chemistry 318, 126493, 2020
授權規定： National Natural Science Foundation of China
Changes of starch during thermal processing of foods: Current status and future directions
X Liu, S Huang, C Chao, J Yu, L Copeland, S Wang
Trends in Food Science & Technology 119, 320-337, 2022
授權規定： National Natural Science Foundation of China
New insight into the interactions among starch, lipid and protein in model systems with different starches
J Cai, C Chao, B Niu, L Copeland, J Yu, S Wang, S Wang
Food Hydrocolloids 112, 106323, 2021
授權規定： National Natural Science Foundation of China
Revisiting mechanisms underlying digestion of starches
Y Wang, C Chao, H Huang, S Wang, S Wang, S Wang, L Copeland
Journal of agricultural and food chemistry 67 (29), 8212-8226, 2019
授權規定： National Natural Science Foundation of China
出版品和資金資訊是由電腦程式自動估算而得