Zaigui Li

Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving

Hong-Zhuo Tan, Zaigui Li, Bin Tan · Food Research International · 2009 · 247 citations

Starch Noodles, Quality Evaluating, Food Analysis +3

Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice

Jianfen Liang, Zaigui Li, Kouichi Tsuji et al. · Journal of Cereal Science · 2007 · 121 citations · Full text

Engineering, Short-grain Rice, Grain Science +4

Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment

Yueming Hu, Lijuan Wang, Zaigui Li · Journal of Cereal Science · 2017 · 99 citations

Wheat Flour, Food Engineering, Food Processing +3

Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme

Libo Wang, Lijuan Wang, Tongtong Wang et al. · Food Chemistry · 2021 · 89 citations

Food Chemistry, Biochemistry, Tannin +7

Microbial decontamination of wheat grain with superheated steam

Yueming Hu, Wei Nie, Xinzhong Hu et al. · Food Control · 2015 · 87 citations

Decontamination, Food Microbiology, Microbiology +3