45. [IF=10.7] Lingli Zhong et al."Synergistic action of novel maltohexaose-forming amylase and branching enzyme improves the enzymatic conversion of starch to specific maltooligosaccharide."CARBOHYDRATE POLYMERS.2025 Jan;347:122753 44. [IF=5.7] Jing Wang et al."Cell-Based Meat Scaffold Based on a 3D-Printed Starch-Based Gel."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;72(34):19143–19154 43. [IF=6] Yiwei Gao et al."Effect of Lycium barbarum L. polysaccharides on the quality of potato chips under low temperature frying and the mechanism of its action."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Aug;206:116588 42. [IF=7.7] Yuxin Liu et al."Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134336 41. [IF=8.2] Jiao Wang et al."Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Jun;270:132524 40. [IF=10.7] Xiao Liu et al."Exploring the mechanism of amylose/amylopectin improving formation of yeast-soy protein high-moisture extrudates based on small and large amplitude oscillatory shear rheology."FOOD HYDROCOLLOIDS".2024 Aug;153:110062 39. [IF=8.2] Qiqi Su et al."Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129748 38. [IF=9.5] Jingze Xue et al."Magnetoactive Soft Materials with Programmable Magnetic Domains for Multifunctional Actuators."ACS Applied Materials & Interfaces.2023;XXXX(XXX):XXX-XXX 37. [IF=8.2] Xiaoxia Yan et al."Preparation of starch-palmitic acid complex nanoparticles and their effect on properties of the starch composite film."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126154 36. [IF=8.025] Xinfei Wei et al."Allosteric regulation of α-amylase induced by ligands binding."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;:125131 35. [IF=10.723] Jia-xin Hao et al."A seminal perspective on the role of chondroitin sulfate in biomineralization."CARBOHYDRATE POLYMERS.2023 Jun;310:120738 34. [IF=2.602] DU Mengyao et al."Effect of heat-moisture treatment on physicochemical properties of chickpea starch."Food Science and Technology.2023 Jan;43: 33. [IF=5.561] Shishuai Wang et al."Effects of Konjac Glucomannan on Retrogradation of Amylose."Foods.2022 Jan;11(17):2666 32. [IF=5.561] Jun Wang et al."Effects of Enzymatic Modification and Cross-Linking with Sodium Phytate on the Structure and Physicochemical Properties of Cyperus esculentus Starch."Foods.2022 Jan;11(17):2583 31. [IF=6.206] Yuyan Fan et al."Flexible bioinspired PDMS-paper based surface with hybrid wettability for droplet collection and detection."PROGRESS IN ORGANIC COATINGS.2022 Sep;170:106988 30. [IF=7.491] Jiaqi Wang et al."Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment."Ultrason Sonochem. 2022 May;86:106004 29. [IF=6.475] Jifan Zhang et al."α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates."Food Res Int. 2022 Jul;157:111210 28. [IF=9.147] Fang Yang et al."Interaction between potato starch and Tremella fuciformis polysaccharide."Food Hydrocolloid. 2022 Jun;127:107509 27. [IF=7.514] Jiahao Li et al."Structural, physicochemical and long-term retrogradation properties of wheat starch treated using transglucosidase."Food Chem. 2022 Jun;380:132226 26. [IF=2.19] Wenhong Zhao et al."Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex."J Food Process Pres. 2021 May;45(5):e15493 25. [IF=2.727] Xiangyu Bai et al."Study on physicochemical properties of purple waxy wheat starch."Int J Food Prop. 2021;24(1):471-481 24. [IF=3.757] Hai-long Zhang et al."Camellia nitidissima Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods, inhibitory kinetics and mechanisms."Process Biochem. 2019 Nov;86:177 23. [IF=4.952] Lei Zhang et al."Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB."Lwt Food Sci Technol. 2021 Dec;152:112361 22. [IF=6.953] Chao Jiang et al."Three flavanols delay starch digestion by inhibiting α-amylase and binding with starch."Int J Biol Macromol. 2021 Mar;172:503 21. [IF=3.535] Yaming Sun et al."Nano-amylose-2,3-bis(3,5-dimethylphenylcarbamate)-silica hybrid sol immobilized on open tubular capillary column for capillary electrochromatography enantioseparation."Electrophoresis. 2018 Apr;39(8):1086-1095 20. [IF=9.381] Jie Yang et al."Fabrication and characterization of hollow starch nanoparticles by gelation process for drug delivery application."Carbohyd Polym. 2017 Oct;173:223 19. Zhang, Hai-long, Qing-xiao Wu, and Xiao-ming Qin. "Camellia nitidissima Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods, inhibitory kinetics and mechanisms." Process Biochemistry 86 (2019): 18. Fu, Zong‐Qiang, et al. "Effect of wheat bran fiber on the behaviors of maize starch based films." Starch‐St?rke 72.11-12 (2020): 1900319.https://doi.org/10.1002/star.201900319 17. Yang, Jie, et al. "Fabrication and characterization of hollow starch nanoparticles by gelation process for drug delivery application." Carbohydrate polymers 173 (2017): 223-232.https://doi.org/10.1016/j.carbpol.2017.06.006 16. Sun, Y, Wu, Q, Shi, X, Gao, J, Dong, S, Zhao, L. Nano-amylose-2,3-bis(3,5-dimethylphenylcarbamate)-silica hybrid sol immobilized on open tubular capillary column for capillary electrochromatography enantioseparation. Electrophoresis 2018; 00: 00- 00. https 15. 宋晨鴿,陳天朝,馬彥江,王嬌,賈晴晴,李瑞穎,位玉蝶.基于酒醋鹽炙法探討赤芍不同炮制品飲片-丸劑物性參數與化學成分的相關性[J].中國現代應用藥學,2021,38(05):548-554. 14. 楊雙盼,白祥宇,冉旭.紫糯麥淀粉理化特性研究[J].食品科技,2020,45(08):211-215. 13. 楊輝,趙敏,王婷婷,蘇文,董騰達,黃莎莎.米酒釀造用大米和酒曲的篩選[J].陜西科技大學學報,2020,38(06):34-39. 12. 曲麗潔,劉鎮,陳一,孫豐梅.“張雜谷”系列谷子品種營養成分的測定與評價[J].河北北方學院學報(自然科學版),2021,37(01):35-42. 11. 王亞雯 辛中豪 高蔚娜 蒲玲玲 石塔拉 姚站馨 襲著革 郭長江.不同碳水化合物升血糖作用的比較[J].解放軍預防醫學雜志 2017 35(09):1041-1043+1068. 10. 朱國貝, 丁保淼. 脂質體對玉米直鏈淀粉流變特性的影響[J]. 食品科技, 2020, v.45;No.339(01):322-327. 9. 茍美玲 張靜. 發芽對青稞的營養成分和抗氧化活性的影響[J]. 食品工業科技 2020 v.41;No.443(03):92-95+103. 8. 陳天朝, 賈晴晴, 李瑞穎,等. 山藥清炒炮制前后物料性質及成分含量測定[J]. 中國中醫藥信息雜志, 2019, 026(004):91-95. 7. 逄世峰, 鄭厚勝, 曲正義,等. 鮮人參貯存過程中淀粉和果糖,葡萄糖,蔗糖,麥芽糖含量變化分析[J]. 特產研究, 2020, v.42;No.167(01):47-50. 6. 孔露, 孔茂竹, 余佳熹,等. 糊化處理對藜麥淀粉形態、結構及熱特性的影響[J]. 食品工業科技, 2019(14):56-61. 5. 朱哲, 劉良忠, 黃婷,等. 直鏈淀粉含量及淀粉平均聚合度對抗性淀粉含量影響的研究[J]. 湖北農業科學, 2017(2). 4. 張晨 江海 孫明 等. 雙波長法分析測定漢中蓮菜支鏈淀粉和直鏈淀粉的含量[J]. 北方農業學報 2018 46(2):112-116. 3. 張帆 周守標 李寧 等. 親水膠體對石蒜淀粉糊特性的影響[J]. 食品科學 2018 039(004):37-42. 2. 段思凡 唐飛 楊慧芹 等. 乙醇沉淀法提取二倍體馬鈴薯淀粉[J]. 云南師范大學學報（自然科學版） 2020 040(003):73-78. 1. 陳一 曲麗潔. 不同貯藏條件下張雜谷系列小米主要營養成分的變化研究[J]. 河北北方學院學報(自然科學版) 2018.