Shuyi Liu

The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles

Qingqing Li, Shuyi Liu, Mohammed Obadi et al. · Food Chemistry · 2019 · 81 citations

Food Chemistry, Pre-gelatinization Treatment, Food Analysis +7

Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

Shuyi Liu, Quan Liu, Li Xue et al. · LWT · 2021 · 60 citations

Different Sheeting Directions, Noodle Dough, Gluten Network

Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content

Shuyi Liu, Yuntong Li, Mohammed Obadi et al. · Journal of Cereal Science · 2019 · 55 citations

Food Engineering, Health Sciences, Grain Quality +1

Evaluation of the possible non‐thermal effect of microwave radiation on the inactivation of wheat germ lipase

Zhongwei Chen, Yulin Li, Likun Wang et al. · Journal of Food Process Engineering · 2016 · 54 citations

Biomanufacturing, Engineering, Biochemistry +15

Effects of vacuum mixing and mixing time on the processing quality of noodle dough with high oat flour content

Shuyi Liu, Yilin Sun, Mohammed Obadi et al. · Journal of Cereal Science · 2019 · 42 citations

Mixing Time, Vacuum Mixing, Grain Quality +1