172 Publications (Page 3 of 7)
2022
Comprehensive Evaluation and Comparison of Machine Learning Methods in QSAR Modeling of Antioxidant Tripeptides.Du, Zhenjiao⋅Wang, Donghai and Li, YonghuiACS omega, vol. 7, (no. 29), pp. 25760-25771, July 26, 2022.
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Computer-Aided Approaches for Screening Antioxidative Dipeptides and Application to Sorghum Proteins. ACS Food Science & Technology
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Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT
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Effect of environment and field management strategies on phenolic acid profiles of hard red winter wheat genotypesTian, Wenfei⋅Jaenisch, Brent⋅Gui, Yijie⋅Hu, Ruijia⋅Chen, Gengjun⋅Lollato, Romulo P and Li, YonghuiJournal of the Science of Food and Agriculture, vol. 102, pp. 2424–2431.
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Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application. International Journal of Food Science & Technology
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Enhancing pea protein functionalities through “green” modifications for food applicationsLi, Yonghui⋅Hong, Shan and Shen, YantingAmerican Oil Chemists’ Society (AOCS)
Extracts of sorghum bran, grape seed, and green tea: Chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread. Food Chemistry Advances
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Improvement of whole wheat dough and bread properties by emulsifiersTebben, Lauren⋅Chen, Gengjun⋅Tilley, Michael and Li, YonghuiGrain &\mathsemicolon Oil Science and Technology, vol. 5, pp. 59–69.
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Improving functional properties of pea protein through "green" modifications using enzymes and polysaccharides.Shen, Yanting⋅Hong, Shan⋅Singh, Gaganpreet⋅Koppel, Kadri and Li, YonghuiFood chemistry, vol. 385, pp. 132687, March 12, 2022.
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Modulating molecular interactions in pea protein to improve its functional propertiesShen, Yanting⋅Du, Zhenjiao⋅Wu, Xiaorong and Li, YonghuiJournal of Agriculture and Food Research, vol. 8, pp. 100313.
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Normal rice flours perform better in gluten-free bread than glutinous rice flours.Gui, Yijie⋅Chen, Gengjun⋅Tian, Wenfei⋅Yang, Shaohua⋅Chen, Jianmin⋅Wang, Feng and Li, YonghuiJournal of food science, January 8, 2022.
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Nutritional and chemical composition of industrial hemp seedsZhao, Jikai⋅Wang, Weiqun⋅Li, Yonghui⋅Sun, Xiuzhi and Wang, Donghai(pp. 73–93). Elsevier
Pea protein composition, functionality, modification, and food applications: A review.Shen, Yanting⋅Hong, Shan and Li, YonghuiAdvances in food and nutrition research, vol. 101, pp. 71-127, 2022.
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Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation AnalysisHong, Shan⋅Shen, Yanting and Li, YonghuiFoods, vol. 11, (no. 17), 2022.
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Production of distilled spirits using grain sorghum through liquid fermentationWeiss, Thomas⋅Zhao, Jikai⋅Hu, Ruijia⋅Liu, Meicen⋅Li, Yonghui⋅Zheng, Yi⋅Smith, Gordon and Wang, DonghaiJournal of Agriculture and Food Research, vol. 9, pp. 100314.
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Quantitative assessment of wheat quality using near-infrared spectroscopy: A comprehensive review.Du, Zhenjiao⋅Tian, Wenfei⋅Tilley, Michael⋅Wang, Donghai⋅Zhang, Guorong and Li, YonghuiComprehensive reviews in food science and food safety, April 27, 2022.
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Quantitative Structure-activity Relationship Study on Antioxidant DipeptidesAmerican Oil Chemists’ Society (AOCS)
Registration of ‘KS Hamilton’ hard red winter wheatZhang, Guorong⋅Martin, Terry J.⋅Fritz, Allan K.⋅Li, Yonghui⋅Seabourn, Bradford W.⋅Chen, Richard Y.⋅Bai, Guihua⋅Bowden, Robert L.⋅Chen, Ming-Shun⋅Rupp, Jessica⋅Jin, Yue⋅Chen, Xianming⋅Kolmer, Jim and Marshall, David S.Journal of Plant Registrations.
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Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunitiesDu, Zhenjiao and Li, YonghuiJournal of Agriculture and Food Research, vol. 9, pp. 100353.
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Significance of milling methods on brown teff flour, dough, and bread properties.Pulivarthi, Manoj Kumar⋅Selladurai, Manivannan⋅Nkurikiye, Eric⋅Li, Yonghui and Siliveru, KalirameshJournal of texture studies, February 22, 2022.
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Understanding macromolecular interactions: key to developing new cereal-based foodsMa, Sen⋅Liu, Hua-Min⋅Liu, Chong⋅Li, Yonghui and Liu, XingxunInternational Journal of Food Science & Technology, vol. 57, pp. 1847–1848.
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Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives.Webb, Delaney⋅Dogan, Hulya⋅Li, Yonghui and Alavi, SajidJournal of food science, December 13, 2022.
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2021
199 Effect of the Pelleting Process on Diet Formulations with Varying Levels of Crystalline Amino Acids and Reducing Sugars on Digestibility in Growing PigsDunmire, Kara M⋅Dunmire, Kara M⋅Lopez, Diego A⋅Lopez, Diego A⋅Fiehler, Chance J⋅Fiehler, Chance J⋅Zhang, Yiqin⋅Zhang, Yiqin⋅Jones, Cassandra K⋅Jones, Cassandra K⋅Li, Yonghui⋅Li, Yonghui⋅Woodworth, Jason C⋅Woodworth, Jason C⋅Goodband, Robert D⋅Goodband, Robert D⋅Tokach, Mike D⋅Tokach, Mike D⋅Stark, Charles R⋅Stark, Charles R⋅Stein, Hans H⋅Stein, Hans H⋅Paulk, Chad B and Paulk, Chad BJournal of Animal Science, vol. 99, pp. 66–67.
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38 Evaluation of Sorghum Phenolic Compounds for Their Antimicrobial Activities Against Liver Abscess Causing Pathogens in Feedlot CattleSalih, Harith M⋅Amachawadi, Raghavendra G⋅Roubicek, Cierra⋅Sexton-Bowser, Sarah⋅Wang, Jinrong⋅Li, Yonghui and Nagaraja, T GJournal of Animal Science, vol. 99, pp. 32–32.
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48 Evaluation of Antimicrobial Activities of Phytophenols Against Bacterial Pathogens That Cause Liver Abscesses in Feedlot CattleRoubicek, Cierra⋅Amachawadi, Raghavendra G⋅Nagaraja, T G⋅Li, Yonghui⋅Wang, Jinrong and Salih, Harith MJournal of Animal Science, vol. 99, pp. 151–151.
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