Li‐Tao Tong

Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt

Mei Yang, Nana Li, Li‐Tao Tong et al. · LWT · 2021 · 119 citations

Agriculture, Food Science, Nutrition +14

Effect of milling methods on the properties of rice flour and gluten-free rice bread

Tong Wu, Lili Wang, Yan Li et al. · LWT · 2019 · 111 citations

Agriculture, Food Science, Cereal Science +13

Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates

Monirul Islam, Yatao Huang, Md. Serajul Islam et al. · Molecules · 2022 · 105 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

Li‐Tao Tong, Xiaoxu Gao, Lizhong Lin et al. · Journal of Cereal Science · 2015 · 98 citations

Agriculture, Agronomy, Food Science +14

The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments

Huihan Xi, Aixia Wang, Wanyu Qin et al. · Food Chemistry · 2022 · 88 citations

Agriculture, Food Science, Nutritional Sciences +17