Mingfei Li - Concepedia

Author

Mingfei Li

Henan University of Technology ORCID

Also Known As

Mingfei Li

Publications

416

Citations

H-Index

Concepts

All Affiliations

Henan University of Technology

About

Mingfei Li is an author at Henan University of Technology specializing in food engineering, food chemistry, and rheology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	71
2	Engineering	3	3	54
3	Mechanical Engineering	2	2	40
4	Nutrition	1	1	15
5	Food Processing	1	1	15

Mingfei Li

Publications

412

Citations

H-Index

Page 1

	Year	Citations
Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch Mingfei Li, Qinghua Yue, Chong Liu, Journal of Cereal Science Food ChemistryStructural PropertiesWheat StarchFood AnalysisGlycobiology	2020	112
Interaction between A-type/B-type starch granules and gluten in dough during mixing Mingfei Li, Chong Liu, Xueling Zheng, Food Chemistry A-type/b-type Starch GranulesGrain Quality	2021	103
Interaction between gliadin/glutenin and starch granules in dough during mixing Mingfei Li, Qinghua Yue, Chong Liu, LWT Food ChemistryGlycobiologyPolysaccharideStarch GranulesGrain Quality	2021	77
Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process Jing Hong, Di An, Limin Li, Journal of Cereal Science Wheat Starch GranulesGelatinization PropertiesPolysaccharideFood EngineeringDifferent Noodle-making Process	2019	32
Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs Mingfei Li, Qinghua Yue, Chong Liu, Journal of Food Processing and Preservation Bread QualityWheat DoughEngineeringWheat StarchWheat Flour	2020	23
Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality Qinghua Yue, Mingfei Li, Chong Liu, Journal of Cereal Science Rheological MeasurementHealth SciencesFood StructureRheological PropertyRheology	2020	19
Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread Qinghua Yue, Mingfei Li, Chong Liu, International Journal of Food Science & Technology Rheological Constitutive EquationRheological MeasurementWheat DoughEngineeringFood Physic	2020	17
Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality Mingfei Li, Chong Liu, Xueling Zheng, Journal of Food Processing and Preservation Food ChemistryNutritionHealth SciencesWheat FlourFood Analysis	2020	15
Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing Mingfei Li, Chong Liu, Jing Hong, International Journal of Food Science & Technology Food ChemistryEngineeringIn Vitro FermentationWheat StarchFood Physic	2021	14

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