| Role of molecular entanglements in starch fiber formation by electrospinning L Kong, GR Ziegler Biomacromolecules 13 (8), 2247-2253, 2012 | 244 | 2012 |
| Fabrication of pure starch fibers by electrospinning L Kong, GR Ziegler Food Hydrocolloids 36, 20-25, 2014 | 222 | 2014 |
| Nutritional quality and health benefits of microgreens, a crop of modern agriculture Y Zhang, Z Xiao, E Ager, L Kong, L Tan Journal of Future Foods 1 (1), 58-66, 2021 | 169 | 2021 |
| Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications N Angel, S Li, F Yan, L Kong Trends in Food Science & Technology 120, 308-324, 2022 | 147 | 2022 |
| Quantitative relationship between electrospinning parameters and starch fiber diameter L Kong, GR Ziegler Carbohydrate polymers 92 (2), 1416-1422, 2013 | 147 | 2013 |
| Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose L Kong, GR Ziegler Carbohydrate polymers 111, 256-263, 2014 | 146 | 2014 |
| Effect of processing parameters on the electrospinning of cellulose acetate studied by response surface methodology N Angel, L Guo, F Yan, H Wang, L Kong Journal of Agriculture and Food Research 2, 100015, 2020 | 135 | 2020 |
| Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion L Tan, L Kong Critical Reviews in Food Science and Nutrition 60 (5), 780-790, 2020 | 135 | 2020 |
| Characterization of starch polymorphic structures using vibrational sum frequency generation spectroscopy L Kong, C Lee, SH Kim, GR Ziegler The Journal of Physical Chemistry B 118 (7), 1775-1783, 2014 | 112 | 2014 |
| Encapsulation and stabilization of β-carotene by amylose inclusion complexes L Kong, R Bhosale, G Ziegler Food Research International, 2017 | 101 | 2017 |
| Antioxidant properties and sensory evaluation of microgreens from commercial and local farms L Tan, H Nuffer, J Feng, SH Kwan, H Chen, X Tong, L Kong Food Science and Human Wellness 9 (1), 45-51, 2020 | 98 | 2020 |
| Microencapsulation of curcumin by spray drying and freeze drying J Guo, P Li, L Kong, B Xu Lwt 132, 109892, 2020 | 96 | 2020 |
| Starch-menthol inclusion complex: Structure and release kinetics L Shi, H Hopfer, GR Ziegler, L Kong Food Hydrocolloids 97, 105183, 2019 | 94 | 2019 |
| Rheological aspects in fabricating pullulan fibers by electro-wet-spinning L Kong, GR Ziegler Food Hydrocolloids 38, 220-226, 2014 | 78 | 2014 |
| Effect of guest structure on amylose-guest inclusion complexation L Kong, DM Perez-Santos, GR Ziegler Food Hydrocolloids 97, 105188, 2019 | 74 | 2019 |
| Fabrication of starch-Nanocellulose composite fibers by electrospinning H Wang, L Kong, GR Ziegler Food Hydrocolloids 90, 90-98, 2019 | 72 | 2019 |
| Formation of starch-guest inclusion complexes in electrospun starch fibers L Kong, GR Ziegler Food hydrocolloids 38, 211-219, 2014 | 70 | 2014 |
| Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds L Shi, J Zhou, J Guo, I Gladden, L Kong Carbohydrate Polymers 274, 118596, 2021 | 68 | 2021 |
| Impact of dietary intake of resistant starch on obesity and associated metabolic profiles in human: a systematic review of the literature J Guo, L Tan, L Kong Critical Reviews in Food Science and Nutrition 61 (6), 889-905, 2021 | 65 | 2021 |
| Inhibition of starch digestion by gallic acid and alkyl gallates ASA Gutierrez, J Guo, J Feng, L Tan, L Kong Food Hydrocolloids 102, 105603, 2020 | 62 | 2020 |
Libo TanDepartment of Human Nutrition, The University of AlabamaEmail verificata su ches.ua.edu
