New insight into the interactions among starch, lipid and protein in model systems with different starches

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

Joke Putseys, Lieve Lamberts, Jan A. Delcour · Journal of Cereal Science · 2010 · 726 citations

Biochemistry, Protein Misfolding, Polysaccharide +2

Analysis of complexes between lipids and wheat starch

Mimi L.K. Tang, L COPELAND · Carbohydrate Polymers · 2006 · 337 citations

Food Chemistry, Lipid Analysis, Biochemistry +4

Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

Shujun Wang, Jinrong Wang, Jinglin Yu et al. · Food Chemistry · 2015 · 333 citations

Food Chemistry, Biochemistry, Normal Wheat +4

Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization

Shujun Wang, Xiu Zhang, Shuo Wang et al. · Scientific Reports · 2016 · 197 citations · Full text

Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes

Uri Lesmes, Shahar H. Cohen, Yizhak Shener et al. · Food Hydrocolloids · 2008 · 190 citations

Food Chemistry, Release Properties, Biochemistry +8