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Yuyue Zhong

Evolutionary, structural and expression analysis of core genes involved in starch synthesis
2018 · Jianzhou Qu, Shutu Xu, et al. · Scientific Reports · 133
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Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
2020 · Yuyue Zhong, Linsan Liu, et al. · Food Hydrocolloids · 119
High-amylose starch: Structure, functionality and applications
2022 · Yuyue Zhong, Lingyu Tai, et al. · Critical Reviews in Food Science and Nutrition · 110
Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch
2019 · Yuyue Zhong, Wenxin Liang, et al. · International Journal of Biological Macromolecules · 100
Effects of extrusion treatment on physicochemical properties and in vitro digestion of pregelatinized high amylose maize flour
2016 · Xudong Zhang, Yaofeng Chen, et al. · Journal of Cereal Science · 91
Recent advances in enzyme biotechnology on modifying gelatinized and granular starch
2022 · Yuyue Zhong, Jinchuan Xu, et al. · Trends in Food Science & Technology · 87
Relationship between molecular structure and lamellar and crystalline structure of rice starch
2021 · Yuyue Zhong, Zhihang Li, et al. · Carbohydrate Polymers · 87
Rice starch multi-level structure and functional relationships
2021 · Yuyue Zhong, Jianzhou Qu, et al. · Carbohydrate Polymers · 84
Amylopectin starch granule lamellar structure as deduced from unit chain length data
2020 · Yuyue Zhong, Eric Bertoft, et al. · Food Hydrocolloids · 67
High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800
2022 · Yu Tian, Jianzhou Qu, et al. · Carbohydrate Polymers · 66
Different genetic strategies to generate high amylose starch mutants by engineering the starch biosynthetic pathways
2022 · Yuyue Zhong, Jian Zhou Qu, et al. · Carbohydrate Polymers · 66
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Generation of short-chained granular corn starch by maltogenic α-amylase and transglucosidase treatment
2020 · Yuyue Zhong, Thewika Keeratiburana, et al. · Carbohydrate Polymers · 60
Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
2021 · Yuyue Zhong, Yu Tian, et al. · Food Hydrocolloids · 58
Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties
2023 · Yu Tian, Xingxun Liu, et al. · Food Hydrocolloids · 57
Structural and functional characterizations of α-amylase-treated porous popcorn starch
2019 · Zhiwei Song, Yuyue Zhong, et al. · Food Hydrocolloids · 57
Characterization of different high amylose starch granules. Part Ⅱ: Structure evolution during digestion and distinct digestion mechanisms
2023 · Yu Tian, Bent Larsen Petersen, et al. · Food Hydrocolloids · 56
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Interfacial Catalysis during Amylolytic Degradation of Starch Granules: Current Understanding and Kinetic Approaches
2023 · Yu Tian, Yu Wang, et al. · Molecules · 56
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High Amylose-Based Bio Composites: Structures, Functions and Applications
2022 · Marwa Faisal, Tingting Kou, et al. · Polymers · 55
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High-amylose starch as a new ingredient to balance nutrition and texture of food
2018 · Yuyue Zhong, Heyuan Zhu, et al. · Journal of Cereal Science · 52
The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering
2021 · Jinchuan Xu, Zhihang Li, et al. · Food Hydrocolloids · 50
Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch
2021 · Yuyue Zhong, Klaus Herburger, et al. · Food Hydrocolloids · 48
The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches
2023 · Wenxin Liang, Li Ding, et al. · Food Hydrocolloids · 46
Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch
2021 · Yuyue Zhong, Klaus Herburger, et al. · Food Hydrocolloids · 44
Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser
2024 · Ke Guo, Yu Tian, et al. · Food Chemistry · 41
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch
2023 · Yu Tian, Ying Wang, et al. · Carbohydrate Polymers · 41
Works count: 79
Citation count: 2,483
H-index: 30
I10-index: 57
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