Lijuan Wang

Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme

Libo Wang, Lijuan Wang, Tongtong Wang et al. · Food Chemistry · 2021 · 89 citations

Food Chemistry, Biochemistry, Tannin +7

Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch

Libo Wang, Lijuan Wang, Zaigui Li et al. · Food Chemistry · 2020 · 81 citations

Food Chemistry, Structural Properties, Tartary Buckwheat Starch +1

Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

Yueming Hu, Lijuan Wang, Zaigui Li · LWT · 2018 · 73 citations

Food Chemistry, Nutrition, Health Sciences +11

Superheated steam treatment improved flour qualities of wheat in suitable conditions

Yueming Hu, Lijuan Wang, Hong Zhu et al. · Journal of Food Processing and Preservation · 2017 · 56 citations

Engineering, Mechanical Engineering, Agricultural Economics +17

Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage

Lijuan Wang, Libo Wang, Aili Wang et al. · LWT · 2020 · 17 citations

Buckwheat Grains, Food Engineering, Food Processing +5