Yidi Cai

Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice

Jinhu Tian, Yidi Cai, Wei Qin et al. · Food Chemistry · 2018 · 76 citations

Agriculture, Agronomy, Food Science +10

Impact of food structure and cell matrix on digestibility of plant-based food

Yukiharu Ogawa, Natthawuddhi Donlao, Sukanya Thuengtung et al. · Current Opinion in Food Science · 2018 · 69 citations

Agriculture, Food Science, Nutritional Sciences +15

Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study

Jinhu Tian, Shiguo Chen, Join Shi et al. · Food Structure · 2017 · 53 citations

Agriculture, Food Science, Nutritional Sciences +8

Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion

Yidi Cai, Wei Qin, Sunantha Ketnawa et al. · Food Science and Human Wellness · 2019 · 20 citations · Full text

Agriculture, Food Science, Plant Sciences +13

Highly crystalline cellulose microparticles from dealginated seaweed waste ameliorate high fat-sugar diet-induced hyperlipidemia in mice by modulating gut microbiota

Shiying Tang, Dong Xiuyu, Yueyun Ma et al. · International Journal of Biological Macromolecules · 2024 · 15 citations

Life Sciences, Nutrition, Nutritional Sciences +14