Yong-Cheng Shi
Affiliations: | Biological & Agricultural Engineering | Kansas State University, Manhattan, KS, United States |
Area:
Chemical EngineeringGoogle:
"Yong-Cheng Shi"Children
Sign in to add trainee| Shivananda K. Garimella Purna | grad student | 2010 | Kansas State University |
| Liming Cai | grad student | 2011 | Kansas State University |
| Radhiah Shukri | grad student | 2013 | Kansas State University |
| Rhett C. Kaufman | grad student | 2014 | Kansas State University |
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Publications
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| Mao Y, Shi J, Cai L, et al. (2023) Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques. Biomacromolecules |
| Shukri R, Alavi S, Dogan H, et al. (2021) Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour. Carbohydrate Polymers. 253: 117259 |
| Weil W, Weil RC, Keawsompong S, et al. (2021) Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility. Carbohydrate Polymers. 252: 117140 |
| Chen Z, Huang Q, Xia Q, et al. (2020) Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro. Food Chemistry. 330: 127318 |
| Hsieh CF, Wang LK, Xu B, et al. (2020) Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch. Journal of the Science of Food and Agriculture |
| Li C, Zhou D, Fan T, et al. (2020) Structure and physicochemical properties of two waxy wheat starches. Food Chemistry. 318: 126492 |
| Mense AL, Zhang C, Zhao J, et al. (2020) Physical aspects of the biopolymer matrix in wheat bran and its dissected layers Journal of Cereal Science. 95: 103002 |
| Weil W, Weil RC, Keawsompong S, et al. (2020) Pyrodextrin from waxy and normal tapioca starches: Physicochemical properties Food Hydrocolloids. 104: 105745 |
| Xu J, Shi YC. (2019) Position of acetyl groups on anhydroglucose unit in acetylated starches with intermediate degrees of substitution. Carbohydrate Polymers. 220: 118-125 |
| Wang W, Sun Z, Shi YC. (2019) An improved method to determine the hydroxypropyl content in modified starches by H NMR. Food Chemistry. 295: 556-562 |