Comparative structure of starches from high-amylose maize inbred lines and their hybrids

Lingshang Lin, Dongwei Guo, Lingxiao Zhao, +4

Food Hydrocolloids

Comparative StructureBotanyAgricultural BiotechnologyCrop ImprovementMedicine +1

Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches

Lingshang Lin, Canhui Cai, Robert G. Gilbert, +3

Food Hydrocolloids

BiosynthesisFunctional PropertiesEngineeringBiochemistryNatural Sciences +7

Comparison of structural and functional properties of starches from five fruit kernels

Ke Guo, Lingshang Lin, Xiaoxu Fan, +2

Food Chemistry

Functional PropertiesEngineeringBiochemistryFood AnalysisBiotechnology +4

Different Structural Properties of High-Amylose Maize Starch Fractions Varying in Granule Size

Canhui Cai, Lingshang Lin, Jianmin Man, +3

Journal of Agricultural and Food Chemistry

Food ChemistryDifferent Structural PropertiesCrystal StructureEngineeringBiochemistry +10

Molecular structure and enzymatic hydrolysis properties of starches from high-amylose maize inbred lines and their hybrids

Lingshang Lin, Dongwei Guo, Jun Huang, +3

Food Hydrocolloids

EngineeringBiochemistryBiotechnologyPolysaccharideEnzymatic Modification +3

Effect of granule size on the properties of lotus rhizome C-type starch

Lingshang Lin, Jun Huang, Lingxiao Zhao, +3

Carbohydrate Polymers

Food ChemistryGranule Size

Different Structures of Heterogeneous Starch Granules from High-Amylose Rice

Jianmin Man, Lingshang Lin, Zhifeng Wang, +3

Journal of Agricultural and Food Chemistry

The relationship between enzyme hydrolysis and the components of rice starches with the same genetic background and amylopectin structure but different amylose contents

Lingshang Lin, Long Zhang, Xiuling Cai, +3

Food Hydrocolloids

BiosynthesisEngineeringBiochemistryAmylopectin StructureBiotechnology +6

Gradually Decreasing Starch Branching Enzyme Expression Is Responsible for the Formation of Heterogeneous Starch Granules

Juan Wang, Pan Hu, Lingshang Lin, +3

PLANT PHYSIOLOGY

Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit

Zheng Li, Ke Guo, Lingshang Lin, +3

Molecules

Food ChemistryHealth SciencesFood AnalysisFood MicrostructureFood Processing +9