| Gelatinization and rheological properties of starch Y Ai, J Jane Starch‐Stärke 67 (3-4), 213-224, 2015 | 454 | 2015 |
| Effects of lipids on enzymatic hydrolysis and physical properties of starch Y Ai, J Hasjim, J Jane Carbohydrate Polymers 92 (1), 120-127, 2013 | 315 | 2013 |
| Characterization of a novel resistant‐starch and its effects on postprandial plasma‐glucose and insulin responses J Hasjim, SO Lee, S Hendrich, S Setiawan, Y Ai, J Jane Cereal chemistry 87 (4), 257-262, 2010 | 300 | 2010 |
| Macronutrients in corn and human nutrition Y Ai, J Jane Comprehensive Reviews in Food Science and Food Safety 15 (3), 581-598, 2016 | 169 | 2016 |
| Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches L Li, TZ Yuan, R Setia, RB Raja, B Zhang, Y Ai Food Chemistry 276, 599-607, 2019 | 159 | 2019 |
| Deficiency of starch synthase IIIa and IVb alters starch granule morphology from polyhedral to spherical in rice endosperm Y Toyosawa, Y Kawagoe, R Matsushima, N Crofts, M Ogawa, M Fukuda, ... Plant Physiology 170 (3), 1255-1270, 2016 | 140 | 2016 |
| Novel applications of amylose‐lipid complex as resistant starch type 5 J Hasjim, Y Ai, J Jane Resistant starch: Sources, applications and health benefits, 79-94, 2013 | 134 | 2013 |
| Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches S Du, H Jiang, Y Ai, J Jane Carbohydrate polymers 108, 200-205, 2014 | 128 | 2014 |
| Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours R Setia, Z Dai, MT Nickerson, E Sopiwnyk, L Malcolmson, Y Ai Food Research International 122, 263-272, 2019 | 124 | 2019 |
| Understanding starch structure and functionality Y Ai, J Jane Starch in food, 151-178, 2018 | 119 | 2018 |
| Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders Y Ai, KA Cichy, JB Harte, JD Kelly, PKW Ng Food Chemistry 211, 538-545, 2016 | 100 | 2016 |
| A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization Y Ren, TZ Yuan, CM Chigwedere, Y Ai Comprehensive Reviews in Food Science and Food Safety 20 (3), 3061-3092, 2021 | 91 | 2021 |
| Effects of cooking methods and starch structures on starch hydrolysis rates of rice MO Reed, Y Ai, JL Leutcher, J Jane Journal of Food Science 78 (7), H1076-H1081, 2013 | 79 | 2013 |
| Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours L Bourré, P Frohlich, G Young, Y Borsuk, E Sopiwnyk, A Sarkar, ... Cereal Chemistry 96 (4), 655-667, 2019 | 77 | 2019 |
| Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer‒RVA 4800 S Liu, TZ Yuan, X Wang, M Reimer, C Isaak, Y Ai Food Hydrocolloids 94, 217-228, 2019 | 68 | 2019 |
| In vitro and in vivo digestion of octenyl succinic starch Y Ai, B Nelson, DF Birt, J Jane Carbohydrate polymers 98 (2), 1266-1271, 2013 | 68 | 2013 |
| Starch characterization and ethanol production of sorghum Y Ai, J Medic, H Jiang, D Wang, J Jane Journal of agricultural and food chemistry 59 (13), 7385-7392, 2011 | 68 | 2011 |
| Resistant starch alters the microbiota-gut brain axis: implications for dietary modulation of behavior M Lyte, A Chapel, JM Lyte, Y Ai, A Proctor, JL Jane, GJ Phillips PloS one 11 (1), e0146406, 2016 | 64 | 2016 |
| Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes Y Ren, R Setia, TD Warkentin, Y Ai Food Chemistry 336, 127711, 2021 | 52 | 2021 |
| Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours—Part 1 S Wang, Y Ai, S Hood‐Niefer, MT Nickerson Cereal Chemistry 96 (4), 609-620, 2019 | 40 | 2019 |
Yikai RenUniversity of SaskatchewanVerified email at usask.ca
