Liwei Yu

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Xin Gao, Jingyang Tong, Lei Guo et al. · Food Hydrocolloids · 2020 · 152 citations

Grain Storage, Starch Granules Interactions, Grain Science +1

The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten

Shaopeng Li, Yingchun Liu, Jingyang Tong et al. · Food Research International · 2019 · 63 citations · Full text

Biochemistry, Wheat Gluten, Natural Sciences +6

Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

Liwei Yu, Lei Guo, Yingchun Liu et al. · Carbohydrate Polymers · 2021 · 37 citations

Grain Science, Dough Stability, B Starch Granules +3

Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

Lei Guo, Liwei Yu, Jingyang Tong et al. · Food Chemistry · 2021 · 31 citations

Biology, Genetics, Genetic Engineering +8

Impact of environmental literacy on farmers’ agricultural green production behavior: Evidence from rural China

Liwei Yu, Wenxin Liu, Shaoxiong Yang et al. · Frontiers in Environmental Science · 2022 · 31 citations · Full text

Engineering, Agricultural Economics, Sustainable Development +17