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LiGuo,HaitengTao,BoCui,SrinivasJanaswamy.Theeffectsofsequentialenzymemodificationsonstructuralandphysicochemicalpropertiesofsweetpotatostarchgranules.FoodChemistry,2019,277,504-514
LiGuo,YinfengDeng,LuLu,FeixueZou,BoCui.Synergisticeffectsofbranchingenzymeandtransglucosidaseonthemodificationofpotatostarchgranules.InternationalJournalofBiologicalMacromolecules,2019,130,499-507.
HuiLi,JiahaoLi,YuXiao,BoCui,YishanFang,LiGuo*.Invitrodigestibilityofricestarchgranulesmodifiedbyβ-amylase,transglucosidaseandpullulanase.InternationalJournalofBiologicalMacromolecules,2019,136,1228-1236.
HuiLi,BoCui*,SrinivasJanaswamy,LiGuo*.Structuralandfunctionalmodificationsofkudzustarchmodifiedbybranchingenzyme.InternationalJournalofFoodProperties,2019,22,952-966.
LiGuo,HuiLi,LuLu,FeixueZou,HaitengTao,andBoCui.Theroleofsequentialenzymetreatmentsonstructuralandphysicochemicalpropertiesofcassavastarchgranules.Starch/Stärke,2019,71,1-12.
LiGuo,HuiLi,YuZhu,BoCui.Thestructurepropertyandadsorptioncapacityofnewenzyme-treatedpotatoandsweetpotatostarches.InternationalJournalofBiologicalMacromolecules,2019,Inpress.
HuiLi,YifanGui,JiahaoLi,BoCui,YuZhu,LiGuo*.Modificationofricestarchusingacombinationofautoclavingandtripleenzymes:structural,physicochemicalanddigestibilityproperties.InternationalJournalofBiologicalMacromolecules,2019,Inpress.
LiGuo.Invitroamylasehydrolysisofamylopectinsfromcerealstarchesbasedonmolecularsturctureofamylopectins.FoodHydrocolloids,2018,77,238-247.
LiGuo.Sweetpotatostarchmodifiedbybranchingenzyme,β-amylaseandtransglucosidase.FoodHydrocolloids,2018,83,182-189.
LiGuo.Roleofentanglementconcentrationindynamicviscoelasticityandfilm-formingpropertyofcerealstarches,InternationalJournalofBiologicalMacromolecules,2018,108,1357-1363.
LiGuo,BoCui.Therelationshipbetweenentanglementconcentrationandphysicochemicalpropertiesofpotatoandsweetpotatostarchdispersions.InternationalJournalofFoodScienceandTechnology.2018,53,337-346
LiGuo,BoCui.Theroleofchainstructuresonenzymatichydrolysisofpotatoandsweetpotatoamylopectins.Starch,2018,70,1-10.
LiGuo,HuiLi,BoCui.Enzymatichydrolysisofamylopectinsfromlotusrhizomeandkudzustarches.JournalofFoodandNutritionResearch,2018,57,396-407.
LiGuo,YuXiao,ChenchenZhu,ShuilinWang,XianfengDu,BoCui.Invitroenzymatichydrolysisofamylopectinsfromricestarches.InternationalJournalofBiologicalMacromolecules.2017,105,1001-1009
LiGuo.Enzymatichydrolysisoflotusrhizomestarchusingalpha-amylaseandglucoamylase.JournalofFoodandNutritionResearch.2017,56(4),372-380
Guo,L.,Zhang,J.J.,Hu,J.,Du,X.F.Cui,B.Theeffectsofentanglementconcentrationonthehydrodynamicpropertiesofcerealstarches.JournaloftheScienceofFoodandAgriculture,2017;97:2795-2802
Guo,L.,Hu,J.,Zhang,J.J.,Du,X.F.Theroleofentanglementconcentrationonthehydrodynamicpropertiesofpotatoandsweetpotatostarches.InternationalJournalofBiologicalMacromolecules,2016,93,1-8
LiGuo,JianHu,XinZhou,XuelingLiandXianfengDu.Invitrodigestibilityofkudzustarchbyusingα-amylaseandglucoamylase.Starch/Stärke,2016,68,140-150
Guo,L.,Wang,S.L.,Zhu,C.C.,Hu,J.,Zhang,J.J.,Du,X.F.Theimpactsoftheentanglementconcentrationonthehydrodynamicpropertiesofkudzuandlotusrhizomestarchaqueoussolutions.JournalofFoodandNutritionResearch,2016,4,750-759
XianfengDu,XuPan,LiGuo*,YuZhu.ExtractionsandPurificationofNuciferinefromLotusLeaves.AdvanceJournalofFoodScienceandTechnology,2016,10(2):153-159
LiGuo,RuiLiu,XuelingLi,YinSunandXianfengDu.Thephysicalandadsorptionpropertiesofdifferentmodifiedcornstarches.Starch/Stärke,2015,67,237-246
LiGuo,LiXueling,DuXianfeng.EffectsofPentosansIsolatedfromWheatBranonTexturalPropertiesofSomeStarch-BasedFoods.AdvanceJournalofFoodScienceandTechnology,2015,9(11):891-900
LiGuo,JuanjuanZhang,JianHu,XuelingLi,Xianfeng.Du.Susceptibilityofglutinousricestarchtodigestiveenzymes.CarbohydratePolymers,2015,128,154-162
LiGuo,XianfengDu.RetrogradationkineticsandglasstransitiontemperaturesofPuerarialobatastarch,anditsmixtureswithsugarsandsalt,Starch/Stärke,2014,66,887-894
LiGuo,YuZhu,XianfengDu.Compatibilitystudiesonteapolysaccharide/amylose/waterandteapolysaccharide/amylopectin/water,CarbohydratePolymers,2013,92(1),441-447
LiGuo,YuZhu,XianfengDu.Theeffectofmodifiedstarchesontheadsorptionofcigarettemainstreamsmokecomposition,Starch/Stärke,2012,64(7),552-562
LiGuo,QinLiang,XianfengDu.Effectsofmolecularcharacteristicsofteapolysaccharideingreenteaonglasstransitionsofpotatoamylose,amylopectionandtheirmixtures,FoodHydrocolloids,2011,25(3),486-494
LiGuo,QinLiang,XianfengDu.Effectsofmolecularcharacteristicsofonkonjacglucomannanglasstransitionsofpotatoamylose,amylopectionandtheirmixtures,JournaloftheScienceofFoodandAgriculture,2011,91(4),758-766
LiGuo,XianfengDu,JingLan,QinLiang.Studyonmolecularstructuralcharacteristicsofteapolysaccharide,InternationalJournalofBiologicalMacromolecules,2010,47(2),244-249
XuChen,LiGuo,XianfengDu,PeirongChen,YishunJi,HuiliHao,XiaonanXu.Investigationofglycerolconcentrationoncornstarchmorphologiesandgelatinizationbehavioursduringheattreatment.CarbohydratePolymers,2017,17656-64.
XuChen,LiGuo,PeirongChen,YangXu,HuiliHao,XianfengDu.Investigationofthehigh-amylosemaizestarchgelatinizationbehavioursinglycerol-watersystems.JournalofCerealScience,2017,77,135-140.
XuChen,XianfengDu,PeirongChen,LiGuo,YangXu,XiuhongZhou.Morphologiesandgelatinizationbehavioursofhigh-amylosemaizestarchesduringheattreatment.CarbohydratePolymers,2017,157,637–642.
KunYu,YanWang,YangXu,LiGuo,XianfengDu*,Correlationbetweenwheatstarchannealingconditionsandretrogradationduringstorage.Czechjournaloffoodsciences,2016,34:79-86.
YanWang,KunYu,YangXu,LiGuo,XianfengDu*,Physicochemicalpropertiesofsoyabeanproteingelpreparedbymicrobialtransglutaminaseinthepresenceofokara,InternationalJournalofFoodScienceandTechnology,2015,50:2402-2410.
XiaoyanZhu,XianfengDu,XuChen,JingweiHu,XiuhongZhou&LiGuo.DeterminingtheeffectsofannealingtimeontheglasstransitiontemperatureofPuerarialobata(Willd.)Ohwistarch.InternationalJournalofFoodScienceandTechnology,2018,53,43-49
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