Q. Liu

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Development of high amylose wheat through TILLING

Film formation and deposition methods of edible coating on food products: A review

Improving cereal grain carbohydrates for diet and health

Comparative study of processing methods for starch/gelatin films

Use of iron oxide nanomaterials in wastewater treatment: A review

Nutritional quality and health benefits of chickpea (Cicer arietinumL.): a review

Research advances in chemical modifications of starch for hydrophobicity and its applications: A review

A biotechnological perspective on the application of iron oxide magnetic colloids modified with polysaccharides

Effect of Gamma Irradiation on Molecular Structure and Physicochemical Properties of Corn Starch

Cellulose nanocrystal isolation from tomato peels and assembled nanofibers

Handbook of hydrocolloids

Tapioca starch active nanocomposite films and their antimicrobial effectiveness on ready-to-eat chicken meat

Mechanical, barrier and morphological properties of pea starch and peanut protein isolate blend films

Clear Wood toward High-Performance Building Materials

Starch digestibility in food matrix: a review

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

Resistant starch in food: a review

Multiple benefits of legumes for agriculture sustainability: an overview

Importance of Agricultural and Industrial Waste in the Field of Nanocellulose and Recent Industrial Developments of Wood Based Nanocellulose: A Review

Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

Development and Physicochemical Characterization of New Resistant Citrate Starch from Different Corn Starches

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

In vitro digestibility of edible films from various starch sources

Dielectric barrier discharge atmospheric air plasma treatment of high amylose corn starch films

Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review

Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

REVIEW: Molecular Diversity in Pulse Seed Starch and Complex Carbohydrates and Its Role in Human Nutrition and Health

The contribution of wheat to human diet and health

Allelic variants of the amylose extender mutation of maize demonstrate phenotypic variation in starch structure resulting from modified protein-protein interactions

Biocomposites reinforced with cellulose nanocrystals derived from potato peel waste

Composition, molecular structure, properties, and modification of pulse starches: A review

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Physicochemical properties of dry matter and starch from potatoes grown in Canada

Controlling the moisture absorption capacity in a fiber-reinforced thermoplastic starch using sodium trimetaphosphate

Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada

Composition, molecular structure, and physicochemical properties of starches from two grass pea (Lathyrus sativus L.) cultivars grown in Canada

Studies on tuber and root starches. I. Structure and physicochemical properties of innala (Solenostemon rotundifolius) starches grown in Sri Lanka

Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties

Investigation of Digestibility In Vitro and Physicochemical Properties of A‐ and B‐Type Starch from Soft and Hard Wheat Flour

Physicochemical properties of starches during potato growth