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Cunxu Wei
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正高级
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Paper Publications
[66] Guo K, Zhang L, Bian XF, Cao QH, Wei CX*. A-, B- and C-type starch granules coexist in root tuber of sweet potato. Food Hydrocolloids, 2020, 98: 105279. (2020: IF 9.147, 中科院1区Top期刊) 2020.1.
[65] Lin LS, Huang J, Zhang L, Zhang CQ, Liu QQ, Wei CX*. Effects of inhibiting starch branching enzymes on molecular and crystalline structures of starches from endosperm different regions in rice. Food Chemistry, 2019, 301: 125271. (2019: IF 6.306, 中科院1区Top期刊) 2019.12.
[64] Zhang L, Zhao LL, Zhang J, Cai X, Liu QQ, Wei CX*. Relationships between transparency, amylose content, starch cavity, and moisture of brown rice kernels. Journal of Cereal Science, 2019, 90: 102854. (2019: IF 2.938, 中科院2区) 2019.11.
[63] Liu TX, Ma MX, Guo K, Hu GL, Zhang L, Wei CX*. Structural, thermal, and hydrolysis properties of large and small granules from C-type starches of four Chinese chestnut varieties. International Journal of Biological Macromolecules, 2019, 137: 712-720. (2019: IF 5.162, 中科院2区Top期刊) 2019.9.
[62] Lin LS, Pan T, Liu QQ, Wei CX*. Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes. International Journal of Biological Macromolecules, 2019, 137: 187-196. (2019: IF 5.162, 中科院2区Top期刊) 2019.9.
[61] Pan T, Lin LS, Zhang L, Zhang CQ, Liu QQ, Wei CX*. Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking. International Journal of Food Science and Technology, 2019, 54(9): 2780-2791. (2019: IF 2.773, 中科院2区) 2019.9.
[60] Xu AH, Lin LS, Guo K, Liu TX, Yin TT, Wei CX*. Physicochemical properties of starches from vitreous and floury endosperms from the same maize kernels. Food Chemistry, 2019, 291: 149-156. (2019: IF 6.306, 中科院1区Top期刊) 2019.9.
[59] Xu AH, Qiu JJ, Yin TT, Wei CX*. Morphological characteristics of endosperm in different regions of maize kernels with different vitreousness. Journal of Cereal Science, 2019, 87: 273-279. (2019: IF 2.938, 中科院2区) 2019.5.
[58] Guo K, Liu TX, Xu AH, Zhang L, Bian XF, Wei CX*. Structural and functional properties of starches from root tubers of white, yellow, and purple sweet potatoes. Food Hydrocolloids, 2019, 89: 829-836. (2019: IF 7.053, 中科院1区Top期刊) 2019.4.
[57] Lin LS, Guo K, Zhang L, Zhang CQ, Liu QQ, Wei CX*. Effects of molecular compositions on crystalline structure and functional properties of rice starches with different amylopectin extra-long chains. Food Hydrocolloids, 2019, 88: 137-145. (2019: IF 7.053, 中科院1区Top期刊) 2019.3.
[56] He W, Lin LS, Wang J, Zhang L, Liu QQ, Wei CX*. Inhibition of starch branching enzymes in waxy rice increases the proportion of long branch-chains of amylopectin resulting in the comb-like profiles of starch granules. Plant Science, 2018, 277: 177-187. (2018: IF 3.785, 中科院2区) 2018.12.
[55] Pan T, Lin LS, Liu QQ, Wei CX*. In situ degradation and characterization of endosperm starch in waxy rice with the inhibition of starch branching enzymes during seedling growth. International Journal of Molecular Sciences, 2018, 19(11): 3397. (2018: IF 4.183, 中科院3区) 2018.11.
total90 3/8
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