Li Y - Search Results

1

Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract.

Li C, Chen G, Tilley M, Chen R, Perez-Fajardo M, Wu X, Li Y. Li C, et al. Among authors: li y. Foods. 2024 May 10;13(10):1479. doi: 10.3390/foods13101479. Foods. 2024. PMID: 38790779 Free PMC article.

2

Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.

Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y. Chen G, et al. Among authors: li y. J Agric Food Chem. 2018 Jul 5;66(26):6840-6850. doi: 10.1021/acs.jafc.8b01197. Epub 2018 Jun 22. J Agric Food Chem. 2018. PMID: 29879838

3

Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment.

Chen G, Li Y. Chen G, et al. Among authors: li y. Food Chem. 2019 Apr 25;278:579-586. doi: 10.1016/j.foodchem.2018.11.096. Epub 2018 Nov 22. Food Chem. 2019. PMID: 30583414

4

Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.

Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, Li Y. Chen G, et al. Among authors: li y. Food Chem. 2019 Mar 1;275:569-576. doi: 10.1016/j.foodchem.2018.07.157. Epub 2018 Jul 25. Food Chem. 2019. PMID: 30724234

5

Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates.

Xu S, Shen Y, Chen G, Bean S, Li Y. Xu S, et al. Among authors: li y. J Food Sci. 2019 Aug;84(8):2065-2076. doi: 10.1111/1750-3841.14704. Epub 2019 Jul 17. J Food Sci. 2019. PMID: 31313288

6

Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten.

Chen G, Hu R, Li Y. Chen G, et al. Among authors: li y. Food Chem X. 2019 Dec 13;5:100075. doi: 10.1016/j.fochx.2019.100075. eCollection 2020 Mar 30. Food Chem X. 2019. PMID: 31891157 Free PMC article.

7

Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain.

Hu R, Chen G, Li Y. Hu R, et al. Among authors: li y. Molecules. 2020 Sep 7;25(18):4091. doi: 10.3390/molecules25184091. Molecules. 2020. PMID: 32906778 Free PMC article.

8

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.

Tebben L, Chen G, Tilley M, Li Y. Tebben L, et al. Among authors: li y. J Food Sci. 2020 Dec;85(12):4201-4208. doi: 10.1111/1750-3841.15517. Epub 2020 Nov 10. J Food Sci. 2020. PMID: 33174283

9

Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics.

Tian W, Chen G, Zhang G, Wang D, Tilley M, Li Y. Tian W, et al. Among authors: li y. Food Chem. 2021 May 15;344:128633. doi: 10.1016/j.foodchem.2020.128633. Epub 2020 Nov 13. Food Chem. 2021. PMID: 33223296

10

Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.

Tian W, Chen G, Tilley M, Li Y. Tian W, et al. Among authors: li y. Food Chem. 2021 May 30;345:128851. doi: 10.1016/j.foodchem.2020.128851. Epub 2020 Dec 10. Food Chem. 2021. PMID: 33333355

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