| High‐amylose starches to bridge the “Fiber Gap”: development, structure, and nutritional functionality H Li, MJ Gidley, S Dhital Comprehensive Reviews in Food Science and Food Safety 18 (2), 362-379, 2019 | 197 | 2019 |
| Using starch molecular fine structure to understand biosynthesis-structure-property relations W Yu, H Li, W Zou, K Tao, J Zhu, RG Gilbert Trends in Food Science & Technology 86, 530-536, 2019 | 97 | 2019 |
| Encapsulation of Lactobacillus plantarum in porous maize starch H Li, MS Turner, S Dhital Lwt 74, 542-549, 2016 | 89 | 2016 |
| Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties H Li, S Dhital, AJ Slade, W Yu, RG Gilbert, MJ Gidley Food Hydrocolloids 92, 51-59, 2019 | 81 | 2019 |
| Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle HT Li, Z Li, GP Fox, MJ Gidley, S Dhital Food Chemistry 336, 127719, 2021 | 73 | 2021 |
| A more general approach to fitting digestion kinetics of starch in food Haiteng Li, Sushil Dhital, Michael J. Gidley, Robert G. Gilbert Carbohydrate Polymers, 2019 | 66 | 2019 |
| Wall porosity in isolated cells from food plants: Implications for nutritional functionality H Li, MJ Gidley, S Dhital Food chemistry 279, 416-425, 2019 | 59 | 2019 |
| High-amylose wheat and maize starches have distinctly different granule organization and annealing behaviour: A key role for chain mobility H Li, S Dhital, BM Flanagan, J Mata, EP Gilbert, MJ Gidley Food Hydrocolloids 105, 105820, 2020 | 47 | 2020 |
| Starch branching enzymes contributing to amylose and amylopectin fine structure in wheat H Li, W Yu, S Dhital, MJ Gidley, RG Gilbert Carbohydrate Polymers, 2019 | 43 | 2019 |
| Controlled gelatinization of potato parenchyma cells under excess water condition: structural and in vitro digestion properties of starch L Ding, Q Huang, H Li, Z Wang, X Fu, B Zhang Food & function 10 (9), 5312-5322, 2019 | 43 | 2019 |
| Nutritional, phytochemical and therapeutic potential of chia seed (Salvia hispanica L.). A mini-review Z Din, M Alam, H Ullah, D Shi, B Xu, H Li, C Xiao Food Hydrocolloids for Health 1, 100010, 2021 | 36 | 2021 |
| In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure J Du, R Pan, M Obadi, H Li, F Shao, J Sun, Y Wang, Y Qi, B Xu Food Chemistry 368, 130806, 2022 | 35 | 2022 |
| Natural ‘capsule’in food plants: Cell wall porosity controls starch digestion and fermentation HT Li, SQ Chen, AT Bui, B Xu, S Dhital Food Hydrocolloids 117, 106657, 2021 | 29 | 2021 |
| Autoclaved rice: The textural property and its relation to starch leaching and the molecular structure of leached starch H Li, L Yu, W Yu, H Li, R Gilbert Food chemistry 283, 199-205, 2019 | 29 | 2019 |
| Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch D An, Q Li, E Li, M Obadi, C Li, H Li, J Zhang, J Du, X Zhou, N Li, B Xu Food Chemistry 341, 128222, 2021 | 28 | 2021 |
| The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network D An, H Li, D Li, D Zhang, Y Huang, M Obadi, B Xu Food Chemistry 393, 133396, 2022 | 24 | 2022 |
| Starch granular protein of high-amylose wheat gives innate resistance to amylolysis HT Li, RS Sartika, ED Kerr, BL Schulz, MJ Gidley, S Dhital Food chemistry 330, 127328, 2020 | 24 | 2020 |
| pH-responsive smart wettability surface with dual bactericidal and releasing properties Y Song, L Zhang, L Dong, H Li, Z Yu, Y Liu, G Lv, H Ma ACS Applied Materials & Interfaces 13 (38), 46065-46075, 2021 | 19 | 2021 |
| Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion H Li, RG Gilbert, MJ Gidley Food Chemistry 362, 130188, 2021 | 16 | 2021 |
| Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment Y Li, Y Qi, H Li, Z Chen, B Xu International Journal of Biological Macromolecules 194, 594-601, 2022 | 14 | 2022 |
