Li Wang

Physiological functionalities and mechanisms of β-glucans

Junying Bai, Yikai Ren, Yan Li et al. · Trends in Food Science & Technology · 2019 · 182 citations

Molecular Physiology, Physiological Functionalities, Physiology +7

Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product

Meng Niu, Gary G. Hou, Li Wang et al. · Journal of Cereal Science · 2014 · 127 citations

Quality Characteristics, Whole-wheat Flour, Raw Noodle Product +2

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 · 108 citations

Rice Flour, Grain Science, Gluten-free Rice Bread +2

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 · 95 citations

Rice Flour, Grain Science, Grain Quality +2

Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta

Li Wang, Wei Duan, Sumei Zhou et al. · Food Chemistry · 2016 · 80 citations

Engineering, Mechanical Engineering, Food Microstructure +9