An insight into starch slowly digestible features enhanced by microwave treatmentNannan Li, Binjia Zhang, Caihua Jia et al.|Food Hydrocolloids|2020Cited by 109
Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storageNannan Li, Qinlu Lin, Zexi Cai et al.|Food Chemistry|2019Cited by 99
Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starchNannan Li, Fengwei Xie, Meng Niu et al.|Carbohydrate Polymers|2016Cited by 83
Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle featuresNannan Li, Qinlu Lin, Yejia Liu et al.|International Journal of Biological Macromolecules|2018Cited by 67