1. K-State home
  2. »GSI
  3. »Cereal Chemistry Laboratory
  4. »Publications

Grain Science and Industry

Dr. Yonghui Li

14 Waters Hall
Kansas State University
Manhattan, KS 66506
785-532-4061
785-532-7010(Fax)
yonghui@ksu.edu  

Lab: 212/213 Shellenberger Hall
Lab phone: 785-532-5470

Publications

Recent peer-reviewed journal articles (*corresponding author)

6. W. Tian, Y. Li*. 2018. Phenolic acid composition and antioxidant activity of hard red winter wheat varieties. Journal of Food Biochemistry. DOI: 10.1111/jfbc.12682.

5. L. Tebben, Y. Shen, Y. Li*. 2018. Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality. Trends in Food Science and Technology. DOI: 10.1016/j.tifs.2018.08.015.

4. G. Chen, L. Ehmke, C. Sharma, R. Miller, P. Faa, G. Smith, Y. Li*. 2018. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt. Food Chemistry. DOI: 10.1016/j.foodchem.2018.07.157.

3. Y. Shen, G. Chen, Y. Li*. 2018. Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars. LWT-Food Science and Technology, 95, 308-315, DOI: 10.1016/j.lwt.2018.05.008.

2. G. Chen, L. Ehmke, R. Miller, P. Faa, G. Smith, Y. Li*. 2018. Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization. Journal of Agricultural and Food Chemistry, 66, 6840-6850, DOI: 10.1021/acs.jafc.8b01197.

1. G. Chen, R. Hu, Y. Li*. 2018. Potassium chloride affects gluten microstructures and dough/bread characteristics similarly as sodium chloride. Journal of Cereal Science, 82, 155-163, DOI: 10.1016/j.jcs.2018.06.008.