Les Copeland - Concepedia

Author

Les Copeland

The University of Sydney ORCID

Also Known As

Jinglin Yu, L Copeland, L. COPELAND, L. Copeland, LES COPELAND, Les Copeland, Ning Wang, Shujun Wang, Shuo Wang

237

Publications

14K

Citations

H-Index

162

Concepts

All Affiliations

The University of Sydney Tianjin University of Science and Technology Nankai University Beijing Technology and Business University

About

Les Copeland is an author at The University of Sydney specializing in engineering, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	34	61	3.3K
2	Health Sciences	21	24	2.4K
3	Language Studies	4	4	433
4	Arts	1	1	60
5	Humanities	1	1	386

Les Copeland

142

Publications

9.6K

Citations

H-Index

Page 1

	Year	Citations
Form and functionality of starch Les Copeland, Jaroslav Blaz̆ek, Hayfa Salman, Food Hydrocolloids Food ChemistryFunctional PropertyPolysaccharideNon-thermal Food Processing TechnologiesHealth Sciences	2008	916
Neanderthal medics? Evidence for food, cooking, and medicinal plants entrapped in dental calculus Karen Hardy, Stephen Buckley, Matthew J. Collins, Die Naturwissenschaften HumanitiesNeanderthal MedicsOral CavityEthnobotanyMedicinal Plants	2012	386
Food system resilience and COVID-19 – Lessons from the Asian experience Shenggen Fan, Paul Teng, Ping Chew, Global Food Security Covid-19 – LessonsDisruption VariesFood SecurityGlobal HealthRegional Food Systems	2021	210
Sucrose Synthase of Soybean Nodules Matthew K. Morell, Les Copeland PLANT PHYSIOLOGY	1985	197
Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization Shujun Wang, Xiu Zhang, Shuo Wang, Scientific Reports	2016	197
Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids Chen Chao, Jinglin Yu, Shuo Wang, Journal of Agricultural and Food Chemistry Plant Molecular BiologyBiosynthesisStarch ComplexesEngineeringBiochemistry	2017	194
Effects of Chain Length and Degree of Unsaturation of Fatty Acids on Structure and in Vitro Digestibility of Starch–Protein–Fatty Acid Complexes Mengge Zheng, Chen Chao, Jinglin Yu, Journal of Agricultural and Food Chemistry Food ChemistryLipid AnalysisEngineeringIn Vitro FermentationBiochemistry	2018	183
Insights into the Formation and Structures of Starch–Protein–Lipid Complexes Shujun Wang, Mengge Zheng, Jinglin Yu, Journal of Agricultural and Food Chemistry	2017	181
Starch granules, dental calculus and new perspectives on ancient diet Karen Hardy, Tony Blakeney, Les Copeland, Journal of Archaeological Science NutritionArchaeologyStarch GranulesLanguage StudiesDietary Fibre	2008	169
RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota Renbing Qin, Jin Wang, Chen Chao, Journal of Agricultural and Food Chemistry	2021	168

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