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Xingli Liu

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour
2017 · Xingli Liu, Taihua Mu, et al. · Food Chemistry · 168
Influence of potato flour on dough rheological properties and quality of steamed bread
2016 · Xing-li LIU, Tai-hua MU, et al. · Journal of Integrative Agriculture · 135
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Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread
2021 · Ke Xu, Chengdeng Chi, et al. · Food Chemistry · 126
Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds
2020 · Hongwei Wang, Jiangtao Ding, et al. · Food Chemistry · 122
Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough
2020 · Hongwei Wang, Ke Xu, et al. · Food Hydrocolloids · 120
Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content
2019 · Xiaojuan Yang, Chengdeng Chi, et al. · International Journal of Biological Macromolecules · 116
Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing
2021 · Hongwei Wang, Yan Wang, et al. · Food Hydrocolloids · 99
Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains
2021 · Hongwei Wang, Yan Wang, et al. · Food Hydrocolloids · 96
Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties
2019 · Hongwei Wang, Naiyong Xiao, et al. · International Journal of Biological Macromolecules · 90
Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components
2019 · Yanyan Zhang, Yinli Li, et al. · Journal of Cereal Science · 88
Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings
2022 · Yan Wang, Shujing Liu, et al. · Journal of Food Composition and Analysis · 56
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy
2020 · Bingrui Wang, Yinli Li, et al. · Ultrasonics Sonochemistry · 56
Enhancing the fermentation performance of frozen dough by ultrasonication: Effect of starch hierarchical structures
2022 · Yanyan Zhang, Siqi Zhang, et al. · Journal of Cereal Science · 52
The rheology and microstructure of composite wheat dough enriched with extruded mung bean flour
2019 · Yuejiao Meng, Xiao Guan, et al. · LWT · 41
Controlling the digestibility and multi-level structure of waxy rice starch by complexation with Artemisia sphaerocephala Kracsh Gum
2023 · Hongwei Wang, Xinping Zhang, et al. · Food Hydrocolloids · 40
Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality
2023 · Hongwei Wang, Yusong Zhang, et al. · Journal of Cereal Science · 36
Combined molecular and supramolecular structural insights into pasting behaviors of starches isolated from native and germinated waxy brown rice
2022 · Xingli Liu, Jing Zhang, et al. · Carbohydrate Polymers · 36
Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten
2019 · Yinli Li, Yanyan Zhang, et al. · Journal of Food Science and Technology · 35
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Controlling starch multi-scale structure and physicochemical properties of freeze-thawed dough with different levels of Artemisia sphaerocephala Krasch gum
2024 · Huishan Shen, Shangzhen Cheng, et al. · Food Hydrocolloids · 34
Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars
2016 · Xingli Liu, Taihua Mu, et al. · International Journal of Food Sciences and Nutrition · 34
Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin ( Cuminum cyminum ) seeds
2018 · Jingwang Chen, Taihua Mu, et al. · International Journal of Food Properties · 33
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Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough
2022 · Yanyan Zhang, Wentao Wang, et al. · Journal of Cereal Science · 32
Effect of extruded mung bean flour on dough rheology and quality of Chinese noodles
2019 · Hua Zhang, Yuejiao Meng, et al. · Cereal Chemistry · 32
Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch
2024 · Xinping Zhang, Huishan Shen, et al. · International Journal of Biological Macromolecules · 30
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
2017 · Xingli Liu, Taihua Mu, et al. · Journal of Food Science and Technology · 30
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Works count: 74
Citation count: 2,089
H-index: 26
I10-index: 40
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