170 Publications (Page 3 of 7)
2022
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
 
Quantitative assessment of wheat quality using near-infrared spectroscopy: A comprehensive review.
Du, Zhenjiao⋅Tian, Wenfei⋅Tilley, Michael⋅Wang, Donghai⋅Zhang, Guorong and Li, Yonghui
Comprehensive reviews in food science and food safety, April 27, 2022. | Journal Article
 
Quantitative Structure-activity Relationship Study on Antioxidant Dipeptides
American Oil Chemists’ Society (AOCS)
 
Registration of ‘KS Hamilton’ hard red winter wheat
Zhang, 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. | Journal Article
 
Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunities
Du, Zhenjiao and Li, Yonghui
Journal of Agriculture and Food Research, vol. 9, pp. 100353. | Journal Article
 
Significance of milling methods on brown teff flour, dough, and bread properties.
Pulivarthi, Manoj Kumar⋅Selladurai, Manivannan⋅Nkurikiye, Eric⋅Li, Yonghui and Siliveru, Kaliramesh
Journal of texture studies, February 22, 2022. | Journal Article
 
Understanding macromolecular interactions: key to developing new cereal-based foods
Ma, Sen⋅Liu, Hua-Min⋅Liu, Chong⋅Li, Yonghui and Liu, Xingxun
International Journal of Food Science & Technology, vol. 57, pp. 1847–1848. | Journal Article
 
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, Sajid
Journal of food science, December 13, 2022. | Journal Article
2021
199 Effect of the Pelleting Process on Diet Formulations with Varying Levels of Crystalline Amino Acids and Reducing Sugars on Digestibility in Growing Pigs
Dunmire, 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 B
Journal of Animal Science, vol. 99, pp. 66–67. | Journal Article
 
38 Evaluation of Sorghum Phenolic Compounds for Their Antimicrobial Activities Against Liver Abscess Causing Pathogens in Feedlot Cattle
Salih, Harith M⋅Amachawadi, Raghavendra G⋅Roubicek, Cierra⋅Sexton-Bowser, Sarah⋅Wang, Jinrong⋅Li, Yonghui and Nagaraja, T G
Journal of Animal Science, vol. 99, pp. 32–32. | Journal Article
 
48 Evaluation of Antimicrobial Activities of Phytophenols Against Bacterial Pathogens That Cause Liver Abscesses in Feedlot Cattle
Roubicek, Cierra⋅Amachawadi, Raghavendra G⋅Nagaraja, T G⋅Li, Yonghui⋅Wang, Jinrong and Salih, Harith M
Journal of Animal Science, vol. 99, pp. 151–151. | Journal Article
 
Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate. Food Hydrocolloids
. | Journal Article
 
An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals, and Related Products. Journal of the American Oil Chemists Society
. | Journal Article