| Starch retrogradation: A comprehensive review S Wang, C Li, L Copeland, Q Niu, S Wang Comprehensive Reviews in Food Science and Food Safety 14 (5), 568-585, 2015 | 1423 | 2015 |
| Form and functionality of starch L Copeland, J Blazek, H Salman, MC Tang Food hydrocolloids 23 (6), 1527-1534, 2009 | 1192 | 2009 |
| Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review S Wang, L Copeland Food & function 4 (11), 1564-1580, 2013 | 609 | 2013 |
| Neanderthal medics? Evidence for food, cooking, and medicinal plants entrapped in dental calculus K Hardy, S Buckley, MJ Collins, A Estalrrich, D Brothwell, L Copeland, ... Naturwissenschaften 99, 617-626, 2012 | 506 | 2012 |
| Effect of acid hydrolysis on starch structure and functionality: a review S Wang, L Copeland Critical reviews in food science and nutrition 55 (8), 1081-1097, 2015 | 414 | 2015 |
| Pasting and swelling properties of wheat flour and starch in relation to amylose content J Blazek, L Copeland Carbohydrate polymers 71 (3), 380-387, 2008 | 414 | 2008 |
| Analysis of complexes between lipids and wheat starch MC Tang, L Copeland Carbohydrate Polymers 67 (1), 80-85, 2007 | 329 | 2007 |
| Starch–lipid and starch–lipid–protein complexes: A comprehensive review S Wang, C Chao, J Cai, B Niu, L Copeland, S Wang Comprehensive Reviews in Food Science and Food Safety 19 (3), 1056-1079, 2020 | 293 | 2020 |
| The importance of dietary carbohydrate in human evolution K Hardy, J Brand-Miller, KD Brown, MG Thomas, L Copeland The Quarterly review of biology 90 (3), 251-268, 2015 | 269 | 2015 |
| Starch granules, dental calculus and new perspectives on ancient diet K Hardy, T Blakeney, L Copeland, J Kirkham, R Wrangham, M Collins Journal of Archaeological Science 36 (2), 248-255, 2009 | 250 | 2009 |
| Sucrose synthase of soybean nodules M Morell, L Copeland Plant Physiology 78 (1), 149-154, 1985 | 238 | 1985 |
| Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation TC Crowe, SA Seligman, L Copeland The Journal of nutrition 130 (8), 2006-2008, 2000 | 216 | 2000 |
| Food system resilience and COVID-19–Lessons from the Asian experience S Fan, P Teng, P Chew, G Smith, L Copeland Global Food Security 28, 100501, 2021 | 196 | 2021 |
| Carbon metabolism and compartmentation in nitrogen-fixing legume nodules. DA Day, L Copeland | 192 | 1991 |
| Proteome approach to the characterisation of protein composition in the developing and mature wheat-grain endosperm DJ Skylas, JA Mackintosh, SJ Cordwell, DJ Basseal, BJ Walsh, J Harry, ... Journal of Cereal Science 32 (2), 169-188, 2000 | 178 | 2000 |
| Heat shock of wheat during grain filling: proteins associated with heat-tolerance DJ Skylas, SJ Cordwell, PG Hains, MR Larsen, DJ Basseal, BJ Walsh, ... Journal of Cereal Science 35 (2), 175-188, 2002 | 174 | 2002 |
| Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization S Wang, X Zhang, S Wang, L Copeland Scientific reports 6 (1), 28271, 2016 | 160 | 2016 |
| Structure–function relationships in A and B granules from wheat starches of similar amylose content H Salman, J Blazek, A Lopez-Rubio, EP Gilbert, T Hanley, L Copeland Carbohydrate Polymers 75 (3), 420-427, 2009 | 157 | 2009 |
| Beyond food: The multiple pathways for inclusion of materials into ancient dental calculus A Radini, E Nikita, S Buckley, L Copeland, K Hardy American journal of physical anthropology 162, 71-83, 2017 | 152 | 2017 |
| New insights on the mechanism of acid degradation of pea starch S Wang, J Blazek, E Gilbert, L Copeland Carbohydrate Polymers 87 (3), 1941-1949, 2012 | 151 | 2012 |
