182 Publications (Page 6 of 8)
2019
Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatmentChen, Gengjun and Li, YonghuiFood Chemistry, vol. 278, pp. 579–586.
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Antioxidant Activities of Sorghum Kafirin Alcalase Hydrolysates and Membrane/Gel Filtrated Fractions.Xu, Shiwei⋅Shen, Yanting and Li, YonghuiAntioxidants (Basel, Switzerland), vol. 8, (no. 5), May 15, 2019.
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Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed sorghum kafirin hydrolysatesXu, Shiwei⋅Shen, Yanting⋅Xu, Jingwen⋅Qi, Guangyan⋅Chen, Gengjun⋅Wang, Weiqun⋅Sun, Xiuzhi and Li, YonghuiJournal of Functional Foods, vol. 58, pp. 374–382.
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Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates.Xu, Shiwei⋅Shen, Yanting⋅Chen, Gengjun⋅Bean, Scott and Li, YonghuiJournal of food science, July 17, 2019.
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Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage GerminationTian, Wenfei⋅Ehmke, Laura⋅Miller, Rebecca and Li, YonghuiJournal of Food Science.
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CornXu, Jingwen⋅Li, Yonghui and Wang, Weiqun(pp. 33–53). Springer Singapore
Dough properties, bread quality, and associated interactions with added phenolic compounds: A reviewXu, Jingwen⋅Wang, Weiqun and Li, YonghuiJournal of Functional Foods, vol. 52, pp. 629–639.
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Effect of added sugars and amino acids on acrylamide formation in white pan breadShen, Yanting⋅Chen, Gengjun and Li, YonghuiCereal Chemistry, vol. 96, pp. 545–553.
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Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan breadShen, Yanting⋅Tebben, Lauren⋅Chen, Gengjun and Li, YonghuiInternational Journal of Food Science & Technology, vol. 54, pp. 1372–1380.
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Effect of xanthan gum on dough properties and bread qualities made from whole wheat flourTebben, Lauren and Li, YonghuiCereal Chemistry, vol. 96, pp. 263–272.
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Glyphosate contamination in grains and foods: An overviewXu, Jingwen⋅Smith, Shayna⋅Smith, Gordon⋅Wang, Weiqun and Li, YonghuiFood Control, vol. 106, pp. 106710.
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Isothermal Curing Kinetics of Epoxidized Fatty Acid Methyl Esters and TriacylglycerolsLi, Yonghui⋅Li, Cong and Sun, Xiuzhi SusanJournal of the American Oil Chemists’ Society.
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Response of Bioactive Phytochemicals in Vegetables and Fruits to Environmental FactorsXu, Jingwen⋅Su, Xiaoyu⋅Li, Yonghui⋅Sun, Xiuzhi⋅Wang, Donghai and Wang, WeiqunEuropean Journal of Nutrition &\mathsemicolon Food Safety, pp. 233–247.
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2018
Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugarsShen, Yanting⋅Chen, Gengjun and Li, YonghuiLWT, vol. 95, pp. 308–315.
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Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten PolymerizationChen, Gengjun⋅Ehmke, Laura⋅Miller, Rebecca⋅Faa, Pierre⋅Smith, Gordon and Li, YonghuiJournal of Agricultural and Food Chemistry, vol. 66, pp. 6840–6850.
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Epoxidized and Acrylated Epoxidized Camelina Oils for Ultraviolet-Curable Wood CoatingsLi, Yonghui⋅Wang, Donghai and Sun, Xiuzhi S.Journal of the American Oil Chemists’ Society.
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Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread qualityTebben, Lauren⋅Shen, Yanting and Li, YonghuiTrends in Food Science & Technology, vol. 81, Nov 2018.
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Phenolic acid composition and antioxidant activity of hard red winter wheat varietiesTian, Wenfei and Li, YonghuiJournal of Food Biochemistry, pp. e12682.
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Physicochemical properties and gluten structures of hard wheat flour doughs as affected by saltChen, Gengjun⋅Ehmke, Laura⋅Sharma, Chetan⋅Miller, Rebecca⋅Faa, Pierre⋅Smith, Gordon and Li, YonghuiFood Chemistry.
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Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chlorideChen, Gengjun⋅Hu, Ruijia and Li, YonghuiJournal of Cereal Science.
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2017
Optimization of Soybean Oil Based Pressure-Sensitive Adhesives Using a Full Factorial DesignLi, Yonghui⋅Chou, Shih-hsiung⋅Qian, Wenting⋅Sung, Jonggeun⋅Chang, Shing and Sun, XiuzhiJAOCS, Journal of the American Oil Chemists' Society, vol. 94, (no. 5), pp. 713-721, May 2017.
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2016
Competitive Nucleophilic Attack Chemistry Based on Undecenoic Acid: A New Chemical Route for Plant-Oil-Based EpoxiesLi, Cong⋅Li, Yonghui⋅Cai, Xiaoxia⋅Wang, Hongwang⋅Bossmann, Stefan H.⋅Sung, Jonggeun and Sun, Xiuzhi SusanACS Sustainable Chemistry & Engineering, vol. 4, pp. 5718–5729.
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Mesoporous Hybrids of Reduced Graphene Oxide and Vanadium Pentoxide for Enhanced Performance in Lithium-Ion Batteries and Electrochemical CapacitorsPandey, Gaind P⋅Pandey, Gaind P.⋅Pandey, G. P.⋅Liu, Tao⋅Liu, Tao⋅Liu, T.⋅Brown, Emery⋅Brown, Emery⋅Brown, E.⋅Yang, Yiqun⋅Yang, Yiqun⋅Yang, Y. Q.⋅Li, Yonghui⋅Li, Y. H.⋅Li, Yonghui⋅Sun, Xiuzhi Susan⋅Sun, Xzss⋅Sun, Xiuzhi Susan⋅Fang, Yueping⋅Fang, Yueping⋅Fang, Y. P.⋅Li, J.⋅Li, Jun and Li, JunACS Applied Materials & Interfaces, vol. 8, pp. 9200–9210.
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Thermostable gel polymer electrolyte based on succinonitrile and ionic liquid for high-performance solid-state supercapacitorsPandey, G.P.⋅Pandey, Gaind P.⋅Liu, Tao⋅Liu, T.⋅Hancock, C.⋅Hancock, Cody⋅Li, Y.⋅Li, Yonghui⋅Sun, Xiuzhi Susan⋅Sun, X.S.⋅Li, J. and Li, JunJournal of Power Sources, vol. 328, pp. 510–519.
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2015
Camelina oil derivatives and adhesion properties. Industrial Crops and Products
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