Qi Y - Search Results

1

High-amylose maize starch: Structure, properties, modifications and industrial applications.

Obadi M, Qi Y, Xu B. Obadi M, et al. Among authors: qi y. Carbohydr Polym. 2023 Jan 1;299:120185. doi: 10.1016/j.carbpol.2022.120185. Epub 2022 Oct 4. Carbohydr Polym. 2023. PMID: 36876800 Review.

2

Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.

Li Q, Obadi M, Qi Y, Liu S, Jiang Y, Zhang Q, Sun J, Jiang S, Xu B. Li Q, et al. Among authors: qi y. J Texture Stud. 2020 Jun;51(3):444-452. doi: 10.1111/jtxs.12503. Epub 2019 Dec 15. J Texture Stud. 2020. PMID: 31804705

3

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.

Chen Y, Obadi M, Liu S, Qi Y, Chen Z, Jiang S, Xu B. Chen Y, et al. Among authors: qi y. J Texture Stud. 2020 Aug;51(4):688-697. doi: 10.1111/jtxs.12539. Epub 2020 Jun 29. J Texture Stud. 2020. PMID: 32472561

4

Sandwich-type sheeting improved the processing and eating qualities of potato noodles.

Liao M, Qi Y, Liu S, Obadi M, Xu B. Liao M, et al. Among authors: qi y. J Texture Stud. 2021 Feb;52(1):81-90. doi: 10.1111/jtxs.12561. Epub 2020 Oct 16. J Texture Stud. 2021. PMID: 32984954

5

Highland barley starch (Qingke): Structures, properties, modifications, and applications.

Obadi M, Qi Y, Xu B. Obadi M, et al. Among authors: qi y. Int J Biol Macromol. 2021 Aug 31;185:725-738. doi: 10.1016/j.ijbiomac.2021.06.204. Epub 2021 Jul 2. Int J Biol Macromol. 2021. PMID: 34224757 Review.

6

In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure.

Du J, Pan R, Obadi M, Li H, Shao F, Sun J, Wang Y, Qi Y, Xu B. Du J, et al. Among authors: qi y. Food Chem. 2022 Jan 30;368:130806. doi: 10.1016/j.foodchem.2021.130806. Epub 2021 Aug 8. Food Chem. 2022. PMID: 34399184

7

Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment.

Li Y, Qi Y, Li H, Chen Z, Xu B. Li Y, et al. Among authors: qi y. Int J Biol Macromol. 2022 Jan 1;194:594-601. doi: 10.1016/j.ijbiomac.2021.11.102. Epub 2021 Nov 22. Int J Biol Macromol. 2022. PMID: 34822822

8

Improvements of dried noodles qualities using two-stage resting: Explanation from macro and micro perspectives.

Li X, Qi Y, Hassane Hamadou A, Zhang J, Guo Q, Xu B. Li X, et al. Among authors: qi y. J Texture Stud. 2022 Apr;53(2):287-295. doi: 10.1111/jtxs.12652. Epub 2021 Dec 15. J Texture Stud. 2022. PMID: 34870850

9

Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network.

Shi Y, Li X, Qi Y, Manzoor MF, Cui S, Xu B. Shi Y, et al. Among authors: qi y. J Texture Stud. 2023 Feb;54(1):105-114. doi: 10.1111/jtxs.12722. Epub 2022 Oct 1. J Texture Stud. 2023. PMID: 36136727

10

Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles.

Du J, Tao H, Qi Y, Hassane Hamadou A, Xu J, An D, Liu M, Xu B. Du J, et al. Among authors: qi y. Food Chem. 2023 Mar 1;403:134430. doi: 10.1016/j.foodchem.2022.134430. Epub 2022 Sep 28. Food Chem. 2023. PMID: 36183461

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