Yuyue Zhong
Københavns Universitet
H-index: 17
Europe-Denmark
Top articles of Yuyue Zhong
Starch phosphorylation regulates starch granule morphological homogeneity in Arabidopsis thaliana
Plant Physiology
2024/4
Characterization of different high amylose starch granules. Part Ⅱ: Structure evolution during digestion and distinct digestion mechanisms
Food Hydrocolloids
2024/4/1
Yu Tian
H-Index: 5
Kasper Enemark-Rasmussen
H-Index: 7
Kim Henrik Hebelstrup
H-Index: 22
Yuyue Zhong
H-Index: 8
Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes
European Journal of Clinical Nutrition
2023/11/8
Yuyue Zhong
H-Index: 8
Kim Henrik Hebelstrup
H-Index: 22
Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties
Grain & Oil Science and Technology
2024/2/24
Li Ding
H-Index: 2
Yuyue Zhong
H-Index: 8
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch
Carbohydrate Polymers
2023/12/15
Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development
Food Chemistry
2023/10/30
Yuyue Zhong
H-Index: 8
Yu Tian
H-Index: 5
High-amylose starch: Structure, functionality and applications
2023/10/25
A new insight into the biosynthesis, structure, and functionality of waxy maize starch under drought stress
Journal of the Science of Food and Agriculture
2023/4/19
Strategies for starch customization: Agricultural modification
2023/8/26
Interfacial enzyme kinetics reveals degradation mechanisms behind resistant starch
Food Hydrocolloids
2023/7/1
Effects of natural starch-phosphate monoester content on the multi-scale structures of potato starches
Carbohydrate Polymers
2023/6/15
Improved hydrolysis of granular starches by a psychrophilic α-amylase starch binding domain-fusion
Journal of Agricultural and Food Chemistry
2023
The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches
Food Hydrocolloids
2023/5/1
Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation …
Food Hydrocolloids
2023/5/1
Interfacial catalysis during amylolytic degradation of starch granules: Current understanding and kinetic approaches
2023/4/28
Starch granular size and multi-scale structure determine population patterns in bivariate flow cytometry sorting
International Journal of Biological Macromolecules
2023/3/15
The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels
Food Chemistry
2023/3/15
Beneficial glycaemic effects of barley bread compared to wheat bread in type 2 diabetes
2023/3/7
Yuyue Zhong
H-Index: 8
Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High‐Temperature Heating
Starch‐Stärke
2023/1
Understanding of the Sabatier principle in granular starch hydrolysis by starch binding domain fusions of a psychrophilic alpha-amylase
2022
Yu Wang
H-Index: 14
Yu Tian
H-Index: 5
Yuyue Zhong
H-Index: 8
Peter Westh
H-Index: 28
Birte Svensson
H-Index: 33