Search filters

List of works by Yonghui Li

A comprehensive review of wheat phytochemicals: From farm to fork and beyond

scientific article published in 2022

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

scientific article published on 22 November 2018

Antioxidant Activities of Sorghum Kafirin Alcalase Hydrolysates and Membrane/Gel Filtrated Fractions.

scientific article published on 15 May 2019

Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates

scientific article published on 17 July 2019

Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars

article published in 2018

Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination

scientific article published on 07 February 2019

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

scientific article published on 22 June 2018

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

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

scientific article published on 10 November 2020

Phenolic acid composition and antioxidant activity of hard red winter wheat varieties

article

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

scientific article published on 25 July 2018

Plasticization effects of dihydroxyl soybean oil improve flexibilities of epoxy-based films for coating applications

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

scientific article published on 13 December 2019

Preparation and characterization of polymer-inorganic nanocomposites by in situ melt polycondensation of L-lactic acid and surface-hydroxylated MgO.

scientific article published in July 2010

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

scientific article published on 07 September 2020

Synthesis and characterization of amphiphilic reduced graphene oxide with epoxidized methyl oleate.

scientific article published on 19 March 2012

Paulina is supported by:

About Paulina

Help