| The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains H Li, S Prakash, TM Nicholson, MA Fitzgerald, RG Gilbert FOOD CHEMISTRY 196, 702-711, 2016 | 508 | 2016 |
| Starch molecular structure: The basis for an improved understanding of cooked rice texture H Li, RG Gilbert Carbohydrate Polymers 195, 9-17, 2018 | 242 | 2018 |
| The molecular structural features controlling stickiness in cooked rice, a major palatability determinant H Li, MA Fitzgerald, S Prakash, TM Nicholson, RG Gilbert Scientific reports 7 (1), 43713, 2017 | 170 | 2017 |
| Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch H Li, S Prakash, TM Nicholson, MA Fitzgerald, RG Gilbert CARBOHYDRATE POLYMERS 146, 253-263, 2016 | 149 | 2016 |
| Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens K WoldemariamYohannes, Z Wan, Q Yu, H Li, X Wei, Y Liu, J Wang, ... Journal of agricultural and food chemistry 68 (50), 14709-14727, 2020 | 108 | 2020 |
| Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium B Wei, X Hu, H Li, C Wu, X Xu, Z Jin, Y Tian Food Hydrocolloids 36, 369-373, 2014 | 95 | 2014 |
| Novel heterostructure of a MXene@ NiFe-LDH nanohybrid with superior peroxidase-like activity for sensitive colorimetric detection of glutathione H Li, Y Wen, X Zhu, J Wang, L Zhang, B Sun ACS Sustainable Chemistry & Engineering 8 (1), 520-526, 2019 | 85 | 2019 |
| Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel S Ji, T Xu, Y Liu, H Li, J Luo, Y Zou, Y Zhong, Y Li, B Lu Carbohydrate Polymers 295, 119827, 2022 | 81 | 2022 |
| Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state B Xu, A Ren, J Chen, H Li, B Wei, J Wang, SMR Azam, B Bhandari, ... Food Hydrocolloids 113, 106440, 2021 | 78 | 2021 |
| Effect of dry heating treatment on multi-levels of structure and physicochemical properties of maize starch: A thermodynamic study N Lei, S Chai, M Xu, J Ji, H Mao, S Yan, Y Gao, H Li, J Wang, B Sun International Journal of Biological Macromolecules 147, 109-116, 2020 | 77 | 2020 |
| Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice H Li, S Yan, L Yang, M Xu, J Ji, H Mao, Y Song, J Wang, B Sun Food Chemistry 341, 128202, 2021 | 75 | 2021 |
| Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production H Li, A Jiao, X Xu, C Wu, B Wei, X Hu, Z Jin, Y Tian Bioprocess and Biosystems Engineering 36, 1141-1148, 2013 | 74 | 2013 |
| Effect of starch molecular structure on precision and texture properties of 3D printed products S Ji, T Xu, Y Li, H Li, Y Zhong, B Lu Food Hydrocolloids 125, 107387, 2022 | 73 | 2022 |
| Characterization of volatile flavor compounds in Chinese rice wine fermented from enzymatic extruded rice E Xu, J Long, Z Wu, H Li, F Wang, X Xu, Z Jin, A Jiao Journal of Food Science 80 (7), C1476-C1489, 2015 | 69 | 2015 |
| The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects H Li, Y Wen, J Wang, B Sun Food Hydrocolloids 73, 295-299, 2017 | 66 | 2017 |
| Physiological and proteomics analyses reveal low-phosphorus stress affected the regulation of photosynthesis in soybean S Chu, H Li, X Zhang, K Yu, M Chao, S Han, D Zhang International Journal of Molecular Sciences 19 (6), 1688, 2018 | 60 | 2018 |
| Promotion effect of Zn on 2D bimetallic NiZn metal organic framework nanosheets for tyrosinase immobilization and ultrasensitive detection of phenol Y Wen, R Li, J Liu, X Zhang, P Wang, X Zhang, B Zhou, H Li, J Wang, Z Li, ... Analytica Chimica Acta 1127, 131-139, 2020 | 57 | 2020 |
| Washing rice before cooking has no large effect on the texture of cooked rice H Li, J Yang, M Gao, J Wang, B Sun Food Chemistry 271, 388-392, 2019 | 55 | 2019 |
| Impact of high-shear extrusion combined with enzymatic hydrolysis on rice properties and Chinese rice wine fermentation E Xu, Z Wu, F Wang, H Li, X Xu, Z Jin, A Jiao Food and Bioprocess Technology 8, 589-604, 2015 | 54 | 2015 |
| Relations between chain-length distribution, molecular size, and amylose content of rice starches H Li, Y Wen, J Wang, B Sun International Journal of Biological Macromolecules 120, 2017-2025, 2018 | 51 | 2018 |
Sangeeta PrakashAssociate Professor, The University of QueenslandVerifierad e-postadress på uq.edu.au