Yifan Gui

Modification of rice starch using a combination of autoclaving and triple enzyme treatment: Structural, physicochemical and digestibility properties

Hui Li, Yifan Gui, Jiahao Li et al. · International Journal of Biological Macromolecules · 2019 · 89 citations

Food Chemistry, Engineering, Biochemical Engineering +9

Roles of four enzyme crosslinks on structural, thermal and gel properties of potato proteins

Yifan Gui, Jiahao Li, Yu Zhu et al. · LWT · 2020 · 58 citations

Protein Chemistry, Biochemistry, Protein Assembly +11

Porous starches modified with double enzymes: Structure and adsorption properties

Li Guo, Jiahao Li, Yifan Gui et al. · International Journal of Biological Macromolecules · 2020 · 56 citations

Food Chemistry, Chemical Engineering, Engineering +5

The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch

Yifan Gui, Feixue Zou, Yu Zhu et al. · LWT · 2021 · 47 citations · Full text

Engineering, Food Analysis, Food Biophysics +18

The effects of wheat amylose ratios on the structural and physicochemical properties of waxy rice starch using branching enzyme and glucoamylase

Li Guo, Yu Zhu, Jiahao Li et al. · Food Hydrocolloids · 2020 · 44 citations

Food Chemistry, Waxy Rice Starch, Engineering +7