Li Li

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

Wen Jia Han, Sen Ma, Li Li et al. · International Journal of Food Science & Technology · 2018 · 51 citations

Food Chemistry, Gluten Branches, Engineering +13

Relationship between Crystallinity Index and Enzymatic Hydrolysis Performance of Celluloses Separated from Aquatic and Terrestrial Plant Materials

Li Li, Wenbing Zhou, Hongwei Wu et al. · BioResources · 2014 · 37 citations · Full text

Aggregation characteristics of protein during wheat flour maturation

Na Wang, Sen Ma, Li Li et al. · Journal of the Science of Food and Agriculture · 2018 · 31 citations

Facilitation of <scp>l</scp>-Lactic Acid Fermentation by Lignocellulose Biomass Rich in Vitamin B Compounds

Xushen Han, Li Li, Chengxiang Wei et al. · Journal of Agricultural and Food Chemistry · 2019 · 31 citations

Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex

Mengyuan Li, Sen Ma, Xueling Zheng et al. · Food Bioscience · 2025 · 28 citations

Food Chemistry, Engineering, Biochemistry +7