Mingfei Li

发表

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

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

Wheat and Wheat Hybrids

Xueling Zheng, Mingfei Li, J. Shang, 2019, Bioactive Factors and Processing Technology for Cereal Foods.

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.

Interaction between gliadin/glutenin and starch granules in dough during mixing

Xueling Zheng, Jing Hong, K. Bian, 2021 .

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

Limin Li, Xueling Zheng, Jing Hong, 2020 .

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.

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

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

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 .

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

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

Influence of wheat starch on rheological, structural and physico‐chemical properties gluten‐starch dough during mixing

Xueling Zheng, Jing Hong, K. Bian, 2021, International Journal of Food Science & Technology.