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Yeming Bai

Researcher at University of Queensland

Publications -  10
Citations -  201

Yeming Bai is an academic researcher from University of Queensland. The author has contributed to research in topics: Starch & Amylopectin. The author has an hindex of 4, co-authored 7 publications receiving 95 citations. Previous affiliations of Yeming Bai include Yangzhou University.

Papers
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Journal ArticleDOI

Effects of pectin on molecular structural changes in starch during digestion

Yeming Bai, +8 more
- 01 Aug 2017 - 
TL;DR: In this article, pectin's effect on starch digestibility rate and evolution of starch molecular structure during digestion using amyloglucosidase and pancreatin was investigated using size-exclusion chromatography and fluorophore-assisted carbohydrate electrophoresis.
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A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice.

Peng Wu, +5 more
- 30 Jun 2019 - 
TL;DR: The gelatinization behavior of rice flour and isolated starch and the texture of cooked rice were examined both for fresh and aged samples successively to suggest ways in which some improved functional properties could be obtained with less expenditure for storage.
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Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis.

Huaxin Han, +7 more
- 23 Dec 2019 - 
TL;DR: Finding statistically valid correlations between the values of these parameters showed that GBSSI and SBEI compete for substrates during rice starch biosynthesis, and synthesis of amylose short chains involves several enzymes including GBS SI, SBE and SSS (soluble starch synthase).
Journal ArticleDOI

Relations between digestibility and structures of pumpkin starches and pectins

Yeming Bai, +6 more
- 01 Sep 2020 - 
TL;DR: In this article, the molecular structures of pectin and starch from 13 commercial pumpkin varieties were characterized using HPLC and size-exclusion chromatography, and the in vitro digestion kinetics of the boiled flour measured.
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Structural reasons for inhibitory effects of pectin on α-amylase enzyme activity and in-vitro digestibility of starch

Yeming Bai, +7 more
- 01 May 2021 - 
TL;DR: In this paper, the effects of pectins on porcine pancreatic α-amylase activity and rheological changes in solutions were also studied, as were the in vitro digestibility of maize starch with and without pectin.