172 Publications (Page 5 of 7)
2020
Advanced properties of gluten-free cookies, cakes, and crackers: A review
Xu, Jingwen⋅Xu, Jingwen⋅Zhang, Yiqin⋅Zhang, Yiqin⋅Wang, Weiqun⋅Wang, Weiqun⋅Li, Yonghui and Li, Yonghui
Trends in Food Science & Technology, vol. 103, Sep 2020. | Journal Article
 
Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil-in-Water Emulsions
Shen, Yanting⋅Hu, Ruijia and Li, Yonghui
Journal of the American Oil Chemists’ Society. | Journal Article
 
Antioxidant performances of corn gluten meal and DDGS protein hydrolysates in food, pet food, and feed systems. Journal of Agriculture and Food Research
. | Journal Article
 
Assessing plant protein functionality and physicochemical characteristics for uses as animal protein alternatives. Journal of the American Oil Chemists Society
. | Journal Article
 
Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.
Tian, Wenfei⋅Chen, Gengjun⋅Tilley, Michael and Li, Yonghui
Food chemistry, vol. 345, pp. 128851, December 10, 2020. | Journal Article
 
Drying methods affect physicochemical and functional properties of quinoa protein isolate.
Shen, Yanting⋅Tang, Xiao and Li, Yonghui
Food chemistry, vol. 339, pp. 127823, August 14, 2020. | Journal Article
 
Feeding the Future: Plant-Based Meat for Global Food Security and Environmental Sustainability. Cereal Foods World
. | Journal Article
 
Formation and physicochemical properties of amyloid fibrils from soy protein.
Wang, Yajuan⋅Shen, Yanting⋅Qi, Guangyan⋅Li, Ya⋅Sun, Xiuzhi Susan⋅Qiu, Dan and Li, Yonghui
International journal of biological macromolecules, vol. 149, pp. 609-616, April 15, 2020. | Journal Article
 
Formation and physicochemical properties of amyloid fibrils from soy protein. International Journal of Biological Macromolecules
. | Journal Article
 
Formation and physicochemical properties of amyloid fibrils from soy protein. Journal of the American Oil Chemists Society
. | Journal Article
 
Improving pea protein functional properties through guar gum conjugation and protein acylation. Journal of the American Oil Chemists Society
. | Journal Article
 
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
Tebben, Lauren⋅Chen, Gengjun⋅Tilley, Michael and Li, Yonghui
Journal of food science, November 10, 2020. | Journal Article
 
Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten.
Chen, Gengjun⋅Hu, Ruijia and Li, Yonghui
Food chemistry: X, vol. 5, pp. 100075, March 30, 2020. | Journal Article
 
Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain
Hu, Ruijia⋅Chen, Gengjun and Li, Yonghui
Molecules, vol. 25, (no. 18), 2020. | Journal Article
 
Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics.
Tian, Wenfei⋅Chen, Gengjun⋅Zhang, Guorong⋅Wang, Donghai⋅Tilley, Michael and Li, Yonghui
Food chemistry, pp. 128633, November 13, 2020. | Journal Article
2019
Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment
Chen, Gengjun and Li, Yonghui
Food Chemistry, vol. 278, pp. 579–586. | Journal Article
 
Antioxidant Activities of Sorghum Kafirin Alcalase Hydrolysates and Membrane/Gel Filtrated Fractions.
Xu, Shiwei⋅Shen, Yanting and Li, Yonghui
Antioxidants (Basel, Switzerland), vol. 8, (no. 5), May 15, 2019. | Journal Article
 
Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed sorghum kafirin hydrolysates
Xu, Shiwei⋅Shen, Yanting⋅Xu, Jingwen⋅Qi, Guangyan⋅Chen, Gengjun⋅Wang, Weiqun⋅Sun, Xiuzhi and Li, Yonghui
Journal of Functional Foods, vol. 58, pp. 374–382. | Journal Article
 
Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates.
Xu, Shiwei⋅Shen, Yanting⋅Chen, Gengjun⋅Bean, Scott and Li, Yonghui
Journal of food science, July 17, 2019. | Journal Article
 
Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination
Tian, Wenfei⋅Ehmke, Laura⋅Miller, Rebecca and Li, Yonghui
Journal of Food Science. | Journal Article
 
Corn
Xu, Jingwen⋅Li, Yonghui and Wang, Weiqun
(pp. 33–53). Springer Singapore
 
Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
Xu, Jingwen⋅Wang, Weiqun and Li, Yonghui
Journal of Functional Foods, vol. 52, pp. 629–639. | Journal Article
 
Effect of added sugars and amino acids on acrylamide formation in white pan bread
Shen, Yanting⋅Chen, Gengjun and Li, Yonghui
Cereal Chemistry, vol. 96, pp. 545–553. | Journal Article
 
Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread
Shen, Yanting⋅Tebben, Lauren⋅Chen, Gengjun and Li, Yonghui
International Journal of Food Science & Technology, vol. 54, pp. 1372–1380. | Journal Article
 
Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour
Tebben, Lauren and Li, Yonghui
Cereal Chemistry, vol. 96, pp. 263–272. | Journal Article