Liya Liu

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

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 · 105 citations

Food Chemistry, Pea Protein, Health Sciences +6

Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface

Liya Liu, Qiangzhong Zhao, Tongxun Liu et al. · Food Hydrocolloids · 2010 · 102 citations

Materials Science, Dynamic Surface Pressure, Rheological Measurement +10

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

Liya Liu, Qiangzhong Zhao, Tongxun Liu et al. · Food Chemistry · 2011 · 96 citations

Chemical Engineering, Oil–water Interface, Engineering +10

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