Liya Liu

发表

Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread

Fengzhong Wang, Zhiying Chen, Litao Tong, 2021 .

Effects of moisture changes on physicochemical properties of rice flour during semidry grinding

Jun-rong Huang, Sumei Zhou, Xian-rong Zhou, 2021, Journal of Cereal Science.

Phenolic Compounds and Antioxidant Capacity of Brown Rice in China

Lei Liu, Xiaojun Ma, Xingxun Liu, 2016 .

Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Fengzhong Wang, Bei Fan, Litao Tong, 2021, Food science & nutrition.

Peptides derived from rice α-globulin reduce atherosclerosis in apolipoprotein E-deficient mice by inhibiting TNF-α-induced vascular endothelial cells injury

Lili Wang, Sumei Zhou, Xian-rong Zhou, 2019 .

Dietary Proteins Alter Fermentation Characteristics of Human Gut Microbiota In Vitro

Jun-rong Huang, Sumei Zhou, Xian-rong Zhou, 2020, Plant Foods for Human Nutrition.

Composition and foam properties of whole wheat dough liquor as affected by xylanase and glucose oxidase

Jingqi Yang, Lingyun Chen, Sumei Zhou, 2020 .

Effect of glucose oxidase and pentosanase on the prebiotic potentials of wheat arabinoxylans in an in vitro fermentation system

M. Awais, Sumei Zhou, Xian-rong Zhou, 2019, RSC advances.

Effects of dietary oat proteins on cholesterol metabolism of hypercholesterolaemic hamsters.

Sumei Zhou, Xian-rong Zhou, Kui Zhong, 2016, Journal of the science of food and agriculture.

The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids

Sumei Zhou, Kui Zhong, J. Qiu, 2014, Lipids in Health and Disease.

Effects of Cultivar on Phenolic Content and Antioxidant Activity of Naked Oat in China

Sumei Zhou, Kui Zhong, Litao Tong, 2014 .

Plant protein reduces serum cholesterol levels in hypercholesterolemia hamsters by modulating the compositions of gut microbiota and metabolites

Fengzhong Wang, Cong Lu, Xian-rong Zhou, 2021, iScience.

Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization.

M. Awais, Sumei Zhou, Xian-rong Zhou, 2020, Ultrasonics sonochemistry.

Effect of milling methods on the properties of rice flour and gluten-free rice bread

Li Wang, H. Qian, Yan Li, 2019, LWT.

Effects of dietary wheat bran arabinoxylans on cholesterol metabolism of hypercholesterolemic hamsters.

Li Cao, Sumei Zhou, Xian-rong Zhou, 2014, Carbohydrate polymers.

Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran.

Mengli Zhao, Xingxun Liu, Sumei Zhou, 2016, Journal of the science of food and agriculture.

The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor

Fengzhong Wang, Yahong Guo, Litao Tong, 2022, International Journal of Food Science & Technology.

Immunoregulatory and antitumor activity of schizophyllan under ultrasonic treatment.

Xingxun Liu, Sumei Zhou, Xian-rong Zhou, 2015, International journal of biological macromolecules.

Rice‐derived peptide AAGALPS inhibits TNF‐α‐induced inflammation and oxidative stress in vascular endothelial cells

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2019, Food science & nutrition.

Hypolipidaemic effects of oat flakes and β-glucans derived from four Chinese naked oat (Avena nuda) cultivars in Wistar-Lewis rats.

Xingxun Liu, Sumei Zhou, Xian-rong Zhou, 2016, Journal of the science of food and agriculture.

Peptides YYGGEGSSSEQG and SESEM Inhibit TNF-α-Induced Smooth Muscle Cells Proliferation and Migration Through Their Bindings to TNF-α Receptor

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2020, International Journal of Peptide Research and Therapeutics.

The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.

Li Wang, Zhijian Jiang, Sumei Zhou, 2017, Journal of the science of food and agriculture.

Effects of Rhizopus oryzae and Aspergillus oryzae on prebiotic potentials of rice bran pretreated with superheated steam in an in vitro fermentation system

Li Nana, Mei Yang, Sumei Zhou, 2020 .

The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments.

Fengzhong Wang, Zhiying Chen, Litao Tong, 2022, Food chemistry.

Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt

Fengzhong Wang, Litao Tong, Bei Fan, 2021 .

Comparison of γ‐aminobutyric acid accumulation capability in different mung bean ( Vigna radiata L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines

C. Blecker, Sumei Zhou, Litao Tong, 2020 .

Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures.

Fengzhong Wang, Zhiying Chen, Litao Tong, 2022, Food research international.

High internal phase emulsions stabilized solely by soy protein isolate

Shuying Li, Fengzhong Wang, Jing Sun, 2022, Journal of Food Engineering.

Rheological properties of the polysaccharide–protein complex from longan (Dimocarpus longan Lour.) pulp

Xingxun Liu, Sumei Zhou, Yongyue Luo, 2015 .

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

Fengzhong Wang, Zhiying Chen, Litao Tong, 2022, Molecules.

Effects of carboxymethylcellulose and soybean soluble polysaccharides on the stability of mung bean protein isolates in aqueous solution

H. Qian, Yan Li, Li Wang, 2020 .

Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system

Li Nana, Mei Yang, Sumei Zhou, 2021 .

A Review of Plant Selenium-Enriched Proteins/Peptides: Extraction, Detection, Bioavailability, and Effects of Processing

Lin Li, Fengzhong Wang, Bei Fan, 2023, Molecules.

Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems

Fengzhong Wang, S. Pang, Bei Fan, 2021, Foods.

Molecular weight degradation and rheological properties of schizophyllan under ultrasonic treatment.

Sumei Zhou, Xian-rong Zhou, Kui Zhong, 2015, Ultrasonics sonochemistry.

Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer

Fengzhong Wang, Zhiying Chen, Litao Tong, 2022, Journal of Food Process Engineering.

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality

Fengzhong Wang, Zhiying Chen, Litao Tong, 2022, Molecules.

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Li Wang, Sumei Zhou, Xian-rong Zhou, 2015 .

Rheological properties and antitumor activity of schizophyllan produced with solid-state fermentation.

Sumei Zhou, Kui Zhong, Litao Tong, 2013, International journal of biological macromolecules.

Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods.

Fengzhong Wang, Zhiying Chen, Litao Tong, 2022, Carbohydrate polymers.

Application of pearling in modified roller milling of hull‐less barley and effect on noodles quality

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2020 .

Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2020, International Journal of Food Science & Technology.

Peptides YYGGEGSSSEQG and SESEM Inhibit TNF-α-Induced Smooth Muscle Cells Proliferation and Migration Through Their Bindings to TNF-α Receptor

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2020, International Journal of Peptide Research and Therapeutics.

Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities.

Litao Tong, Dong‐Hui Geng, Wanyu Qin, 2021, International journal of biological macromolecules.

Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2020 .

Effects of hot air treatment on the quality attributes of semidry-milled Indica rice

Cuiping Yi, Sumei Zhou, Xian-rong Zhou, 2018 .

Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks

Xinzhong Hu, Sumei Zhou, Xian-rong Zhou, 2017 .

The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids

Sumei Zhou, Kui Zhong, J. Qiu, 2014, Lipids in Health and Disease.

Oat oil lowers the plasma and liver cholesterol concentrations by promoting the excretion of faecal lipids in hypercholesterolemic rats.

Li Cao, Sumei Zhou, Kui Zhong, 2014, Food chemistry.

Influence of particle size on the properties of rice flour and quality of gluten-free rice bread

Fengzhong Wang, Zhiying Chen, Litao Tong, 2021 .

Volatile compounds, bacteria compositions and physicochemical properties of 10 fresh fermented rice noodles from southern China

Fengzhong Wang, Zhiying Chen, Cuiping Yi, 2021, Food Research International.

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

M. Awais, Xiaoxue Yang, Sumei Zhou, 2020, Foods.

Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2021, Food Science and Biotechnology.

Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.

M. Awais, Li Wang, Zhijian Jiang, 2018, Food chemistry.

Rheological Properties of Polysaccharides from Longan (Dimocarpus longan Lour.) Fruit

Xingxun Liu, Sumei Zhou, Yongyue Luo, 2015 .

A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour

Bei Fan, Feng-zhong Wang, Litao Tong, 2021, Journal of Cereal Science.

Effect of roasting process on enzymes inactivation and starch properties of highland barley.

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2020, International journal of biological macromolecules.

Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba

M. Awais, M. I. Khan, Sumei Zhou, 2020 .

Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough

S. Cui, H. Qian, Li Wang, 2018, Food Hydrocolloids.

Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (Hordeum vulgare var. Coeleste Linnaeus).

L. Shan, Bei Fan, Feng-zhong Wang, 2022, Food Chemistry.

Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean ( Vigna radiata L .)

C. Blecker, Sumei Zhou, Xian-rong Zhou, 2021, International Journal of Food Science & Technology.

Effects of dietary hull-less barley β-glucan on the cholesterol metabolism of hypercholesterolemic hamsters.

Sumei Zhou, Xian-rong Zhou, Kui Zhong, 2015, Food chemistry.

Comparison of Structural and Functional Characterizations of Arabinoxylans from Different Wheat Processing Varieties

Sumei Zhou, Xian-rong Zhou, Litao Tong, 2019, Plant Foods for Human Nutrition.

Evaluation of rheological properties, microstructure, and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations

Sumei Zhou, Litao Tong, Jianming Yao, 2021, International Journal of Food Science & Technology.

Effects of egg powder on the structure of highland barley dough and the quality of highland barley bread.

Fengzhong Wang, Zhiying Chen, Jing Sun, 2023, International journal of biological macromolecules.

Effects of semidry-milling on the properties of highland barley flour and the quality of highland barley bread.

Fengzhong Wang, Zhiying Chen, Jing Sun, 2022, Journal of the science of food and agriculture.

Effect of Oat and Tartary Buckwheat - Based Food on Cholesterol - Lowering and Gut Microbiota in Hypercholesterolemic Hamsters.

Sumei Zhou, Xian-rong Zhou, Ting-Ting Liang, 2019, Journal of oleo science.

Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt

Lingyun Chen, Fengzhong Wang, Yahong Guo, 2023, Molecules.

Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour

Fengzhong Wang, Zhiying Chen, Litao Tong, 2023, Food Research International.

Antitumor activity of Dendrobium devonianum polysaccharides based on their immunomodulatory effects in S180 tumor-bearing mice

Fengzhong Wang, Sumei Zhou, Xian-rong Zhou, 2016 .

Plant protein reduces serum cholesterol levels in hypercholesterolemia hamsters by modulating the compositions of gut microbiota and metabolites

Fengzhong Wang, Cong Lu, Xian-rong Zhou, 2021, iScience.

Effects of dietary wheat bran arabinoxylans on cholesterol metabolism of hypercholesterolemic hamsters.

Li Cao, Sumei Zhou, Xian-rong Zhou, 2014, Carbohydrate polymers.

Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran.

Mengli Zhao, Xingxun Liu, Sumei Zhou, 2016, Journal of the science of food and agriculture.

New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour

Litao Tong, Aixia Wang, Liya Liu, 2023, LWT.

Peptide GEQQQQPGM derived from rice α-globulin reduces the risk of atherosclerosis in hamsters by improving vascular endothelial cells injury

Lili Wang, Sumei Zhou, Xian-rong Zhou, 2017 .