Shujun Wang

Summary

Publications

  1. doi Phase transitions of pea starch over a wide range of water content
    Shujun Wang
    Agriculture and Environment, The University of Sydney, NSW 2006, Australia
    J Agric Food Chem 60:6439-46. 2012
  2. doi Effect of alkali treatment on structure and function of pea starch granules
    Shujun Wang
    Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia
    Food Chem 135:1635-42. 2012
  3. doi Properties of starch from potatoes differing in glycemic index
    Kai Lin Ek
    Department of Plant and Food Sciences, Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia
    Food Funct 5:2509-15. 2014

Collaborators

  • Kai Lin Ek
  • Les Copeland
  • Jennie Brand-Miller

Detail Information

Publications3

  1. doi Phase transitions of pea starch over a wide range of water content
    Shujun Wang
    Agriculture and Environment, The University of Sydney, NSW 2006, Australia
    J Agric Food Chem 60:6439-46. 2012
    ....
  2. doi Effect of alkali treatment on structure and function of pea starch granules
    Shujun Wang
    Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia
    Food Chem 135:1635-42. 2012
    ..The effects of alkali on structure and function of pea starch are explained on the basis of limited gelatinization of the granules...
  3. doi Properties of starch from potatoes differing in glycemic index
    Kai Lin Ek
    Department of Plant and Food Sciences, Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia
    Food Funct 5:2509-15. 2014
    ..Thermal analysis and starch pasting properties may be useful indicators for preliminary identification of potato cultivars that are digested slowly and have a lower GI. ..