Prof. ZHONG Yuyue
Research Assistant Professor
Awards
MSCA Postdoctoral scholar
Education and Academic Qualifications
Doctor of Philosophy, University of Copenhagen
Academic and Professional Experience
The young editor, Grain and Oil Science and Technology
Publications
You can also find my articles on my Google Scholar profile.
2025
Litchi polyphenols and carboxylated cellulose nanofiber synergistically improve the gel properties of κ-carrageenan gels: Insight from rheology, morphology and interaction computational simulation
Unravelling the mechanism of enzymatic resistance in different high amylose starch granules
Multi-scale structural and functional enhancement of starch in sweet potato anthocyanin biosynthesis-deficient mutant: Insights into mechanisms and food application
GBSSI loss-of-function in potato affects dynamics in starch biosynthesis and breakdown in leaves and alters leaf starch multi-level structure
Characterization of different high amylose starch granules. Part III: How starch fine structures affect retrogradation and formation of type 3 resistant starch
Mechanism of maltogenic α-amylase modification on barley granular starches spanning the full range of amylose
2024
Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by rapid Visco Analyser
Optimizing planting density enhances the multi-scale structural characteristics and in vitro digestibility of maize starch via modulating the size distribution of granules
Thermal stability and in vitro digestive behavior of Pickering emulsion stabilized by high-amylose starch nanocrystals
Differential roles of C-3 and C-6 phosphate monoesters in affecting potato starch properties
Starch phosphorylation regulates starch granule morphological homogeneity in Arabidopsis thaliana
Characterization of different high amylose starch granules. Part Ⅱ: Structure evolution during digestion and distinct digestion mechanisms
Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes
Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties
2023
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch
Strategies for starch customization: Agricultural modification
Periodic changes in chain lengths distribution parameters of wheat starch during endosperm development
High-amylose starch: Structure, functionality and applications
A new insight into the biosynthesis, structure, and functionality of waxy maize starch under drought stress
Interfacial enzyme kinetics reveals degradation mechanisms behind resistant starch
Effects of natural starch-phosphate monoester content on the multi-scale structures of potato starches
Improved hydrolysis of granular starches by a psychrophilic α-amylase starch binding domain-fusion
The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches
Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch
Interfacial catalysis during amylolytic degradation of starch granules: Current understanding and kinetic approaches
Starch granular size and multi-scale structure determine population patterns in bivariate flow cytometry sorting
The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels
Beneficial glycaemic effects of barley bread compared to wheat bread in type 2 diabetes
Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High‐Temperature Heating
2022
Effects of growth temperature on multi-scale structure of root tuber starch in sweet potato
The effects of drought treatments on biosynthesis and structure of maize starches with different amylose content
The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability
High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800
Effects of elevated CO2 on grain yield and quality in five wheat cultivars
The effects of fermentation of Qu on the digestibility and structure of waxy maize starch
Different genetic strategies to generate high amylose starch mutants by engineering the starch biosynthetic pathways
Recent advances in enzyme biotechnology on modifying gelatinized and granular starch
High amylose-based bio composites: Structures, functions and applications
Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch
Biosynthesis, structure and functionality of starch granules in maize inbred lines with different kernel dehydration rate
Understanding of the Sabatier principle in granular starch hydrolysis by starch binding domain fusions of a psychrophilic alpha-amylase
Rice starch multi-level structure and functional relationships
2021
The effects of molecular fine structure on rice starch granule gelatinization dynamics as investigated by in situ small-angle X-ray scattering
Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch
Optimal extraction methods for high amylose maize starch studied by size-exclusion chromatography (SEC) and small-angle X-ray scattering (SAXS)
Effects of supplemental irrigation on winter wheat starch structure and properties under ridge-furrow tillage and flat tillage
Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
Structural features of five types of maize starch granule subgroups sorted by flow cytometry
Relationship between molecular structure and lamellar and crystalline structure of rice starch
Expression pattern of starch biosynthesis genes in relation to the starch molecular structure in high-amylose maize
Generation of short-chained granular corn starch by maltogenic α-amylase and transglucosidase treatment
2020
Structural characterization and functionality of starches from different high-amylose maize hybrids
The relationship between the expression pattern of starch biosynthesis enzymes and molecular structure of high amylose maize starch
Amylopectin starch granule lamellar structure as deduced from unit chain length data
Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches
Structural and functional characterizations of α-amylase-treated porous popcorn starch
Preparation of starch citrates using solvent free reaction and comparison with aqueous and ethanol mediated reactions
2019
Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie
Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch
Comparative transcriptomics reveals the difference in early endosperm development between maize with different amylose contents
2018
Evolutionary, structural and expression analysis of core genes involved in starch synthesis
Effects of different thermal treatment methods on preparation and physical properties of high amylose maize starch based films
High-amylose starch as a new ingredient to balance nutrition and texture of food
Bivariate flow cytometric analysis and sorting of different types of maize starch grains
Comparison of gelatinization method, starch concentration, and plasticizer on physical properties of high‐amylose starch films
玉米直链淀粉的提取与高直链淀粉膜的制备
2017
Nutritional, physical and sensory properties of extruded products from high-amylose corn grits
不同直链淀粉含量玉米粉和玉米淀粉的理化特性差异分析
水稻粉质胚乳突变体 flo (t) 的子粒性状及淀粉理化特性分析
玉米单籽粒及单穗籽粒直链淀粉质量分数 NIRS 模型的建立与验证
2016
Effects of extrusion treatment on physicochemical properties and in vitro digestion of pregelatinized high amylose maize flour
玉米直链淀粉的分离与鉴定
盐对不同直链含量玉米淀粉理化特性及流变学特性的影响
2015
基于 SNP 标记的陕单 609 杂优模式分析
2014
Physicochemical properties of high-amylose maize starch
高直链玉米淀粉的理化特性研究