| Structure and functional properties of waxy starches CF Hsieh, W Liu, JK Whaley, YC Shi Food Hydrocolloids 94, 238-254, 2019 | 98 | 2019 |
| Structure, properties, and potential applications of waxy tapioca starches–A review CF Hsieh, W Liu, JK Whaley, YC Shi Trends in Food Science & Technology 83, 225-234, 2019 | 70 | 2019 |
| Changes in protein and starch digestibility in sorghum flour during heat–moisture treatments TH Vu, S Bean, CF Hsieh, YC Shi Journal of the Science of Food and Agriculture 97 (14), 4770-4779, 2017 | 39 | 2017 |
| Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 … CF Hsieh, LK Wang, B Xu, PA Seib, YC Shi Journal of the Science of Food and Agriculture 100 (15), 5334-5343, 2020 | 10 | 2020 |
| Impact of granule hydration on maize and wheat starch chemical reactivity at the granular and molecular levels CF Hsieh, JN BeMiller, KC Huber Food Hydrocolloids 100, 105374, 2020 | 9 | 2020 |
| Extraction of non‐starch lipid from protease‐treated wheat flour SF Abdul Manan, J Li, CF Hsieh, J Faubion, YC Shi Journal of the Science of Food and Agriculture 102 (5), 2172-2178, 2022 | 2 | 2022 |
Scott BeanUSDA-ARSVerified email at ars.usda.gov
Scott BeanUSDA-ARSVerified email at ars.usda.gov