Yong-Cheng Shi

Biological & Agricultural Engineering Kansas State University, Manhattan, KS, United States 
Chemical Engineering
"Yong-Cheng Shi"
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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
Sun Z, Chen Z, Xu B, et al. (2019) Distribution of octenylsuccinate substituents within a single granule of modified waxy maize starch determined by Raman microspectroscopy. Carbohydrate Polymers. 216: 282-286
Shi J, Sun Z, Shi YC. (2019) Improved in vitro assay of resistant starch in cross-linked phosphorylated starch. Carbohydrate Polymers. 210: 210-214
Shi J, Sweedman MC, Shi YC. (2018) Structural changes and digestibility of waxy maize starch debranched by different levels of pullulanase. Carbohydrate Polymers. 194: 350-356
Cao Y, Chen X, Sun Y, et al. (2018) Hypoglycemic effect of pyrodextrins with different molecular weights and digestibilities in diet-induced obese mice. Journal of Agricultural and Food Chemistry
Han X, Kang J, Bai Y, et al. (2018) Structure of pyrodextrin in relation to its retrogradation properties. Food Chemistry. 242: 169-173
Shukri R, Shi YC. (2017) Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches. Food Chemistry. 214: 90-5
Bai Y, Shi YC. (2016) Chemical structures in pyrodextrin determined by nuclear magnetic resonance spectroscopy. Carbohydrate Polymers. 151: 426-33
Brewer LR, Weber C, Haub M, et al. (2015) Glycemic response and fermentation of crystalline short linear α-glucans from debranched waxy maize starch. Journal of Agricultural and Food Chemistry
Grewal N, Faubion J, Feng G, et al. (2015) Structure of Waxy Maize Starch Hydrolyzed by Maltogenic α-Amylase in Relation to Its Retrogradation. Journal of Agricultural and Food Chemistry. 63: 4196-201
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