Lili Wang

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

An insight into starch slowly digestible features enhanced by microwave treatment

Nannan Li, Lili Wang, Siming Zhao et al. · Food Hydrocolloids · 2020 · 103 citations

Food Chemistry, Microwave Treatment, Food Engineering +5

Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization

Jawad Ashraf, Liya Liu, Muhammad Awais et al. · Ultrasonics Sonochemistry · 2020 · 64 citations · Full text

Engineering, Food Analysis, Food Biophysics +16

Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities

Zexue Lin, Dong‐Hui Geng, Wanyu Qin et al. · International Journal of Biological Macromolecules · 2021 · 57 citations

Food Chemistry, Sweet Dumpling Qualities, Food Analysis +6

Effect of roasting process on enzymes inactivation and starch properties of highland barley

Bo Zhao, Jiaying Shang, Liya Liu et al. · International Journal of Biological Macromolecules · 2020 · 38 citations

Food Chemistry, Agricultural Chemistry, Highland Barley +10