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Food Research International (Ottawa, Ont.)|August 28, 2020
Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed sizeSiyuan Liu, Hanyue Yin, Mark Pickard, et al.
Food Chemistry|July 17, 2022
Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in sizeSiyuan Liu, Yikai Ren, Hanyue Yin, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Milling and differential sieving to diversify flour functionality: A comparison between pulses and cerealsFan Cheng, Ke Ding, Hanyue Yin, et al.
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