Limin Li

发表

The products from fermentation of wheat bran fiber by Auricularia polytricha strain and the effects of the products on rheological properties of dough sheet

Shiyu Jiang, Li Li, Limin Li, 2020, Food science & nutrition.

Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality

Limin Li, Xueling Zheng, K. Bian, 2020 .

How Air-Drying Affects DGT P Results in Calcareous Soils

Limin Li, Yanli Wang, Xudong Wang, 2019, Polish Journal of Environmental Studies.

Optimization for quantification of sorghum tannins by Ferric ammonium citrate assay

Limin Li, Xueling Zheng, Xiaoxian Han, 2020 .

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Limin Li, Xueling Zheng, Jing Hong, 2020, Journal of Food Processing and Preservation.

Effects of insoluble dietary fiber from wheat bran on noodle quality

Li Li, Limin Li, Sen Ma, 2020 .

One-step indirect competitive ELISA development for dexamethasone determination in chicken

Limin Li, Xueling Zheng, Han Xiao, 2016 .

Bioactive ingredients in adzuki bean sprouts

Limin Li, Xueling Zheng, Benguo Liu, 2011 .

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

Limin Li, Xueling Zheng, Xiaoxi Wang, 2015 .

Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran

Limin Li, Xueling Zheng, Yanyan Zhang, 2020, Journal of Food Science and Technology.

Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field‐assisted dual technique with full range of amylose content

Limin Li, Xueling Zheng, Zhong Han, 2020 .

Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems.

Limin Li, Xueling Zheng, Qingfa Wang, 2020, Food chemistry.

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Limin Li, Xueling Zheng, Chong Liu, 2022, Grain & Oil Science and Technology.

A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems.

Limin Li, Xueling Zheng, Qingfa Wang, 2020, Food chemistry.

Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles

Limin Li, Xueling Zheng, Ying Liang, 2022, Journal of Cereal Science.

Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch

Limin Li, Xueling Zheng, Jing Hong, 2020 .

Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles

Limin Li, Xueling Zheng, Yanyan Zhang, 2020 .

Microwave-assisted extraction and antioxidant activity of total phenolic compounds from pomegranate peel

Limin Li, Xueling Zheng, Xiaoai Zhu, 2011 .

Effect of extrusion feeding moisture on dough, nutritional, and texture properties of noodles fortified with extruded buckwheat flour

Limin Li, Xueling Zheng, Qingfa Wang, 2020 .

Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms

Limin Li, Xueling Zheng, Jing Hong, 2022, Food Chemistry.

Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism

Limin Li, Xueling Zheng, Jing Hong, 2022, Food Hydrocolloids.

Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process.

Limin Li, Xueling Zheng, Jing Hong, 2020, Food chemistry.

Effects of repeated sheeting on rheology and glutenin properties of noodle dough

Limin Li, Xueling Zheng, Jing Hong, 2019, Journal of Cereal Science.

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

Limin Li, Xueling Zheng, Jing Hong, 2014 .

Effect of multiple freezing/thawing cycles on the physicochemical properties and structural characteristics of starch from wheat flours with different gluten strength.

Limin Li, Xueling Zheng, Ying Liang, 2021, International journal of biological macromolecules.

Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

R. Buckow, Limin Li, Xueling Zheng, 2020, International Journal of Food Science & Technology.

Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

R. Buckow, Limin Li, Xueling Zheng, 2020, Journal of Cereal Science.

Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure.

Limin Li, Xueling Zheng, Qingfa Wang, 2022, Food chemistry.

Effect of Heat-Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A- and Small B-Wheat Starch Granules.

Limin Li, Xueling Zheng, Chaopeng Li, 2019, Journal of food science.

Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties.

Limin Li, Xueling Zheng, Mei Liu, 2020, International journal of biological macromolecules.

Interaction between A-type/B-type starch granules and gluten in dough during mixing.

Limin Li, Xueling Zheng, Jing Hong, 2021, Food chemistry.

Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles

Limin Li, Xueling Zheng, Zhong Han, 2020 .

Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation

Li Li, Limin Li, Xueling Zheng, 2020 .

Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread

Limin Li, Xueling Zheng, K. Bian, 2020 .

Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties

Limin Li, Xueling Zheng, Jing Hong, 2021 .

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Limin Li, Xueling Zheng, K. Bian, 2019, Journal of Food Processing and Preservation.

Distribution and Molecular Characterization of β-Glucans from Hull-Less Barley Bran, Shorts and Flour

Limin Li, Xueling Zheng, Qi Wang, 2011, International journal of molecular sciences.

Molecular Characterization of Arabinoxylans from Hull-Less Barley Milling Fractions

Limin Li, Xueling Zheng, Xiaoxi Wang, 2011, Molecules.

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

Limin Li, Xueling Zheng, K. Bian, 2020 .

Effect of oven roasting on major chemical components in cereals and its modulation on flour-based products quality.

Limin Li, Xueling Zheng, Qingfa Wang, 2023, Journal of food science.

Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure

Limin Li, Xueling Zheng, Jing Hong, 2023, Journal of Cereal Science.

A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality.

Limin Li, Xueling Zheng, Qingfa Wang, 2021, Food chemistry.

Analysis on the correlationship between soil water capacity and annual highest biomass of Stipa grandis grassland

Limin Li, Shuhai Jia, You-jun Chen, 1994 .

Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods.

Limin Li, Xueling Zheng, Qingfa Wang, 2024, Food chemistry.

Comparative study on the quality characteristics of wheat‐based broken rice noodles from different rice varieties

Limin Li, Xueling Zheng, Qingfa Wang, 2024, International Journal of Food Science & Technology.