182 Publications (Page 3 of 8)
2023
UniDL4BioPep: A universal deep learning architecture for binary classification in peptide bioactivity
 
Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours. ACS Food Science & Technology
. | Journal Article
 
Wheat gluten-based coatings and films: Preparation, properties, and applications.
Xu, Jingwen and Li, Yonghui
Journal of food science, January 11, 2023. | Journal Article
2022
A comprehensive review of wheat phytochemicals: From farm to fork and beyond.
Tian, Wenfei⋅Zheng, Yi⋅Wang, Weiqun⋅Wang, Donghai⋅Tilley, Michael⋅Zhang, Guorong⋅He, Zhonghu and Li, Yonghui
Comprehensive reviews in food science and food safety, April 19, 2022. | Journal Article
 
A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Critical Reviews in Food Science and Nutrition
. | Journal Article
 
Antioxidant Properties of Hemp Proteins: From Functional Food to Phytotherapy and Beyond
Zhang, Jiejia⋅Zhang, Jiejia⋅Griffin, Jason⋅Griffin, Jason⋅Li, Yonghui⋅Li, Yonghui⋅Wang, Donghai⋅Wang, Donghai⋅Wang, Donghai⋅Wang, Donghai⋅Wang, Weiqun⋅Wang, Weiqun⋅Wang, Weiqun and Wang, Weiqun
Molecules, vol. 27, (no. 22), 2022. | Journal Article
 
Antioxidative hydrolysates from corn gluten meal may effectively reduce lipid oxidation and inhibit HepG2 cancer cell growth
Hu, Ruijia⋅Xu, Jingwen⋅Qi, Guangyan⋅Wang, Weiqun⋅Sun, Xiuzhi Susan and Li, Yonghui
Journal of Agriculture and Food Research, vol. 7, pp. 100252. | Journal Article
 
Characterization of glycosylated gelatin/pullulan nanofibers fabricated by multi-fluid mixing solution blow spinning
Shen, Chaoyi⋅Deng, Zian⋅Rao, Jingshan⋅Yang, Zhichao⋅Li, Yonghui⋅Wu, Di and Chen, Kunsong
International Journal of Biological Macromolecules, vol. 214, pp. 512–521. | Journal Article
 
Comparative evaluation of physicochemical and fermentative responses of three sorghum varieties from dryland and irrigated land and the properties of proteins from distillers’ grains. Journal of Cereal Science
. | Journal Article
 
Comprehensive Evaluation and Comparison of Machine Learning Methods in QSAR Modeling of Antioxidant Tripeptides
Du, Zhenjiao⋅Donghai Wang⋅Li, Yonghui and and
American Oil Chemists’ Society (AOCS)
 
Comprehensive Evaluation and Comparison of Machine Learning Methods in QSAR Modeling of Antioxidant Tripeptides.
Du, Zhenjiao⋅Wang, Donghai and Li, Yonghui
ACS omega, vol. 7, (no. 29), pp. 25760-25771, July 26, 2022. | Journal Article
 
Computer-Aided Approaches for Screening Antioxidative Dipeptides and Application to Sorghum Proteins. ACS Food Science & Technology
. | Journal Article
 
Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT
. | Journal Article
 
Effect of environment and field management strategies on phenolic acid profiles of hard red winter wheat genotypes
Tian, Wenfei⋅Jaenisch, Brent⋅Gui, Yijie⋅Hu, Ruijia⋅Chen, Gengjun⋅Lollato, Romulo P and Li, Yonghui
Journal of the Science of Food and Agriculture, vol. 102, pp. 2424–2431. | Journal Article
 
Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application. International Journal of Food Science & Technology
. | Journal Article
 
Enhancing pea protein functionalities through “green” modifications for food applications
Li, Yonghui⋅Hong, Shan and Shen, Yanting
American 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
. | Journal Article
 
Improvement of whole wheat dough and bread properties by emulsifiers
Tebben, Lauren⋅Chen, Gengjun⋅Tilley, Michael and Li, Yonghui
Grain &\mathsemicolon Oil Science and Technology, vol. 5, pp. 59–69. | Journal Article
 
Improving functional properties of pea protein through "green" modifications using enzymes and polysaccharides.
Shen, Yanting⋅Hong, Shan⋅Singh, Gaganpreet⋅Koppel, Kadri and Li, Yonghui
Food chemistry, vol. 385, pp. 132687, March 12, 2022. | Journal Article
 
Modulating molecular interactions in pea protein to improve its functional properties
Shen, Yanting⋅Du, Zhenjiao⋅Wu, Xiaorong and Li, Yonghui
Journal of Agriculture and Food Research, vol. 8, pp. 100313. | Journal Article
 
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, Yonghui
Journal of food science, January 8, 2022. | Journal Article
 
Nutritional and chemical composition of industrial hemp seeds
Zhao, 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, Yonghui
Advances in food and nutrition research, vol. 101, pp. 71-127, 2022. | Journal Article
 
Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis
Hong, Shan⋅Shen, Yanting and Li, Yonghui
Foods, vol. 11, (no. 17), 2022. | Journal Article
 
Production of distilled spirits using grain sorghum through liquid fermentation
Weiss, Thomas⋅Zhao, Jikai⋅Hu, Ruijia⋅Liu, Meicen⋅Li, Yonghui⋅Zheng, Yi⋅Smith, Gordon and Wang, Donghai
Journal of Agriculture and Food Research, vol. 9, pp. 100314. | Journal Article