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Food Chemistry|March 28, 2022
Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structureQingfa Wang, Limin Li, Chong Liu, et al.
Journal of Food Science|January 8, 2026
Hierarchical Structure of Black Wheat Starch Modified by High Pressure Heat-Moisture Treatment and the Modulation on Its Physicochemical PropertiesLimin Li, Ningjie Liang, Qingfa Wang, et al.
Food Chemistry|April 22, 2025
Insight into separation of wheat starch and gluten affected by ultrasound-assisted xylanase treatmentLimin Li, Qingfa Wang, Ruibin Che, et al.
Food Chemistry|June 29, 2024
Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foodsXueling Zheng, Qingfa Wang, Limin Li, et al.
Journal of Food Science|June 7, 2023
Effect of oven roasting on major chemical components in cereals and its modulation on flour-based products qualityLimin Li, Qingfa Wang, Chong Liu, et al.
Food Chemistry|February 1, 2020
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systemsQingfa Wang, Limin Li, Xueling Zheng
Food Chemistry|November 29, 2020
Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systemsQingfa Wang, Limin Li, Xueling Zheng
Journal of Food Science|November 29, 2023
Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle-making potentialLimin Li, Qingfa Wang, Xinkui Niu, et al.
Food Chemistry|November 18, 2021
A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food qualityQingfa Wang, Limin Li, Ting Wang, et al.
Journal of Food Science and Technology|September 9, 2020
Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat branChong Liu, Yanyan Zhang, Huan Li, et al.
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