Jiayue Guo

A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes

Comprehensive Reviews in Food Science and Food Safety 2026cited by 1position: middledoi

Resistant starch, chronic kidney disease, and the gut microbiome: A mini‐review

Food Frontiers 2024cited by 3position: firstdoi

Starch-ascorbyl palmitate inclusion complex, a type 5 resistant starch, reduced in vitro digestibility and improved in vivo glycemic response in mice

Carbohydrate Polymers 2023cited by 33position: firstdoi

Considerations and strategies for optimizing health benefits of resistant starch

Current Opinion in Food Science 2023cited by 23position: firstdoi

Effect of resistant starch consumption on appetite and satiety: A review

Journal of Agriculture and Food Research 2023cited by 9position: firstdoi

EBV miRNAs BART11 and BART17-3p promote immune escape through the enhancer-mediated transcription of PD-L1

Nature Communications 2022cited by 188position: middledoi

Encapsulation and release kinetics of ethylene into “pre-formed” V-type starch and granular cold-water-soluble starch

Carbohydrate Polymers 2022cited by 42position: middledoi

Enhancement of enzymatic resistance in V-type starch inclusion complexes by hydrothermal treatments

Food Hydrocolloids 2022cited by 37position: firstdoi

Structure-digestibility relationship of starch inclusion complex with salicylic acid

Carbohydrate Polymers 2022cited by 29position: firstdoi

Multiple levels of health benefits from resistant starch

Journal of Agriculture and Food Research 2022cited by 17position: firstdoi

In Vitro Starch Digestibility and In Vivo Glycemic Response of Starch Inclusion Complexes Produced With Different Methods and Hydrothermal Treatments

Current Developments in Nutrition 2022cited by 3position: firstdoi

Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds

Carbohydrate Polymers 2021cited by 95position: middledoi

Complexation ability and physicochemical properties of starch inclusion complexes with C18 fatty acids

Food Hydrocolloids 2021cited by 50position: middledoi

Polymorphic transitions of V-type amylose upon hydration and dehydration

Food Hydrocolloids 2021cited by 42position: firstdoi

Inhibition of in vitro starch digestion by ascorbyl palmitate and its inclusion complex with starch

Food Hydrocolloids 2021cited by 25position: firstdoi

Dietary fiber intake is inversely related to serum heavy metal concentrations among US adults consuming recommended amounts of seafood: NHANES 2013–2014

Food Frontiers 2021cited by 24position: firstdoi

Inhibitory Effect of Ascorbic Acid on in vitro Enzymatic Digestion of Raw and Cooked Starches

Frontiers in Nutrition 2021cited by 9position: firstdoi

In vitro Digestibility Profiles of Different Types of Resistant Starch With Bioactive Guest Inhibitors

Current Developments in Nutrition 2021cited by 1position: firstdoi

Microencapsulation of curcumin by spray drying and freeze drying

LWT 2020cited by 104position: firstdoi

Impact of dietary intake of resistant starch on obesity and associated metabolic profiles in human: a systematic review of the literature

Critical Reviews in Food Science and Nutrition 2020cited by 78position: firstdoi

Enzymatic digestion of amylose and high amylose maize starch inclusion complexes with alkyl gallates

Food Hydrocolloids 2020cited by 67position: middledoi

Inhibition of starch digestion by gallic acid and alkyl gallates

Food Hydrocolloids 2019cited by 70position: middledoi

Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China

International Journal of Biological Macromolecules 2019cited by 64position: firstdoi

Recent publications

Grants

Frequent collaborators