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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  

Cereal Chemistry Lab:

150 Waters Hall
Lab phone: 785-532-3719

Wheat Quality Lab: 

3208 Throckmorton Hall
Lab phone: 785-532-1913

Publications

Peer-reviewed journal articles (*corresponding author)

2021

78. M. K. Pulivarthi, E. Nkurikiye, J. Watt, Y. Li, K. Siliveru. 2021. Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours. Processes, 9(10), 1836. https://doi.org/10.3390/pr9101836

77. W. Tian, B. Jaenisch, Y. Gui, R. Hu, G. Chen, R.P. Lollato, Y. Li*. 2021. Effect of environment and field management strategies on phenolic acid profiles of hard red winter wheat genotypes. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.11581

76. Zhang, Y.; Hu, R.; Tilley, M.; Siliveru, K.; Li, Y*. 2021. Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours. Processes, 9, 1687. https://doi.org/10.3390/pr9091687

75. G. Zhang, T. J. Martin, A. K. Fritz, Y. Li, B. W. Seabourn, R. Y. Chen, G. Bai, R. L. Bowden, M. Chen, J. Rupp, Y. Jin, X. Chen, J. A. Kolmer, D. S. Marshall. 2021. Registration of ‘KS Hamilton’ Hard Red Winter Wheat. Journal of Plant Registrations. DOI: 10.1002/plr2.20190

74. J. Zhao, D. Wang*, Y. Li*. 2021. Proteins in dried distillers’ grains with solubles (DDGS): A review of animal feed value and potential non-food uses. Journal of the American Oil Chemists' Society. 98, 10, 957-968. https://doi.org/10.1002/aocs.12516.

73. L. Tebben, G. Chen, M. Tilley, Y. Li*. 2021. Improvement of whole wheat dough and bread qualities with hydrocolloids. Cereal Technology/Getreidetechnologie. Ausgabe 3/2021, ab S. 4.

72. W. Tian, R. Hu, G. Chen, Y. Zhang, W. Wang, Y. Li*. 2021. Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2021.130135.

71. X. Tang1, Y. Shen1, Y. Zhang, M. W. Schilling, Y. Li*. 2021. Parallel comparison of functional and physicochemical properties of common pulse proteins. LWT. 146, 111594. https://doi.org/10.1016/j.lwt.2021.111594.

70. W. Tian, T. C. Wilson, G. Chen, M. J. Guttieri, N. Nelson, A. Fritz, G. Smith, Y. Li*. 2021. Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain. Cereal Chemistry. https://doi.org/10.1002/cche.10432.

69. J. Xu*, Y. Li, Y. Zhao, D. Wang, W. Wang. 2021. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. Journal of Functional Foods. 80, 104434. https://doi.org/10.1016/j.jff.2021.104434.

68. Y. Shen, Y. Li*. 2021. Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate. Food Hydrocolloids. 117, 106686, https://doi.org/10.1016/j.foodhyd.2021.106686.

67. G. Zhang*, T. J. Martin, A. K. Fritz, R. L. Bowden, Y. Li, G. Bai, M. Chen, Y. Jin, X. Chen, J. A. Kolmer, B. W. Seabourn, R. Y. Chen, D. S. Marshall. 2021. Registration of ‘KS Silverado’ Hard White Winter Wheat. Journal of Plant Registrations. DOI: 10.1002/plr2.20106.

66. Y. Xu, J. Zhao, R. Hu, W. Wang, J. Griffin, Y. Li, X. S. Sun, D. Wang*. 2021. Effect of genotype on the physicochemical, nutritional, and antioxidant properties of hempseed. Journal of Agriculture and Food Research. 3, 100119, https://doi.org/10.1016/j.jafr.2021.100119.

65. J. Wang, X. Guo, Y. Li, K. Zhu*. 2021. The addition of alpha amylase improves the quality of Chinese dried noodles. Journal of Food Science. 86, 3, 860-866. DOI: 10.1111/1750-3841.15654.

64. K. Liu*, S. Seegers, W. Cao, J. Wanasundara, J. Chen, A. Esteves da Silva, M. Y. Fahrie, K. Ross, A. Lozano Franco, T. Vrijenhoek, P. Bhowmik, Y. Li, X. Wu, S. Bloomer. 2021. An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals and Related Products. Journal of the American Oil Chemists' Society. DOI: 10.1002/aocs.12459.

63. G. Zhang*, T. J. Martin, A. K. Fritz, Y. Li, G. Bai, R. L. Bowden, M. Chen, Y. Jin, X. Chen, J. A. Kolmer, B. W. Seabourn, R. Y. Chen, D. S. Marshall. 2021. Registration of ‘KS Dallas’ hard red winter wheat. Journal of Plant Registrations. DOI: 10.1002/plr2.20108.

62. G. Zhang*, A. K. Fritz, S. Haley, Y. Li, G. Bai, R. L. Bowden, M. Chen, Y. Jin, X. Chen, J. A. Kolmer, B. W. Seabourn, R. Y. Chen, D. S. Marshall. 2021. Registration of ‘KS Western Star’ hard red winter wheat. Journal of Plant Registrations. DOI: 10.1002/plr2.20104.

61. W. Tian, G. Chen, M. Tilley, Y. Li*. 2021. Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process. Food Chemistry. DOI: 10.1016/j.foodchem.2020.128851.

60. W. Tian, G. Chen, G. Zhang, D. Wang, M. Tilley, Y. Li*. 2021. Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics. Food Chemistry. DOI: 10.1016/j.foodchem.2020.128633.

2020

59. L. Tebben, G. Chen, M. Tilley, Y. Li*. 2020. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties. Journal of Food Science. 85, 12, 4201-4208. DOI: 10.1111/1750-3841.15517.

58. W. Tian, G. Chen, Y. Gui, G. Zhang, Y. Li*. 2021Rapid quantification of total phenolics and ferulic acid in whole wheat using UV–Vis spectrophotometry. Food Control. 123, 107691. DOI: 10.1016/j.foodcont.2020.107691.

57. R. Hu, G. Chen, Y. Li*. 2020. Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal using Papain, Ficin, and Bromelain.Molecules. 25, 4091. DOI: 10.3390/molecules25184091.

56. Y. Li*. 2020. Feeding the Future: Plant-Based Meat for Global Food Security and Environmental Sustainability. Cereal Foods World. 65, 4. DOI: 10.1094/CFW-65-4-0042

55. Y. Shen, X. Tang, Y. Li*. 2020Drying methods affect physicochemical and functional properties of quinoa protein isolate. Food Chemistry. DOI: /10.1016/j.foodchem.2020.127823

54. Y. Xu, J. Li, J. Zhao, W. Wang, J. Griffin, Y. Li, S. Bean, M. Tilley, D. Wang. 2020. Hempseed as A Nutritious and Healthy Human Food or Animal Feed Source: A Review. International Journal of Food Science and Technology. DOI: 10.1111/ijfs.14755.

53. J. Xu, Y. Zhang, W. Wang, Y. Li*. 2020. Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science and Technology. 103, 200-213. DOI: 10.1016/j.tifs.2020.07.017.

52. R. Hu, K. M. Dunmire, C. N. Truelock, C. B. Paulk, G. Aldrich, Y. Li*. 2020. Antioxidant Performances of Corn Gluten Meal and DDGS Protein Hydrolysates in Food, Pet Food, and Feed Systems. Journal of Agriculture and Food Research. 2, 100030. DOI: 10.1016/j.jafr.2020.100030.

51. Y. Wang, Y. Shen, G. Qi, Y. Li, X. S. Sun, D. Qiu*, Y. Li*. 2020. Formation and physicochemical properties of amyloid fibrils from soy protein. International Journal of Biological Macromolecules. 149, 606-616. DOI: 10.1016/j.ijbiomac.2020.01.258.

50. G. Chen, R. Hu, Y. Li*. 2020Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten. Food Chemistry: X. DOI: 10.1016/j.fochx.2019.100075.

2019

49. Y. Shen, R. Hu, Y. Li*. 2019. Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil‐in‐Water Emulsions. J Am Oil Chem Soc. DOI:10.1002/aocs.12286.

48. J. Xu, S. Smith, G. Smith, W. Wang, Y. Li*. 2019. Glyphosate Contamination in Grains and Foods: An Overview. Food Control. DOI: 10.1016/j.foodcont.2019.106710

47. S. Xu, Y. Shen, G. Chen, S. Bean, Y. Li*. 2019Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates. Journal of Food Science. DOI: 10.1111/1750-3841.14704.

46. J. Xu, X. Su, Y. Li, X. Sun, D. Wang, W. Wang*. 2019. Response of bioactive phytochemicals in vegetables and fruits to environmental factors. European Journal of Nutrition & Food Safety. 9(3): 233-247.

45. Y. Li*, C. Li, X. S. Sun*. 2019Isothermal Curing Kinetics of Epoxidized Fatty Acid Methyl Esters and TriacylglycerolsJ Am Oil Chem Soc. 96, 9, 1035-1045. DOI:10.1002/aocs.12260.

44. S. Xu, Y. Shen, Y. Li*. 2019. Antioxidant Activities of Sorghum Kafirin Alcalase Hydrolysates and Membrane/Gel Filtrated Fractions. Antioxidants. 8, E131, DOI: 10.3390/antiox8050131.

43. S. Xu, Y. Shen, J. Xu, G. Qi, G. Chen, W. Wang, X. Sun, Y. Li*. 2019. Antioxidant and Anticancer Effects in Human Hepatocarcinoma (HepG2) Cells of Papain-hydrolyzed Sorghum Kafirin Hydrolysates. Journal of Functional Foods. 58, 374-382, DOI: 10.1016/j.jff.2019.05.016.

42. Y. Shen, G. Chen, Y. Li*. 2019Effect of added sugars and amino acids on acrylamide formation in white pan bread. Cereal Chemistry. DOI: 10.1002/cche.10154.

41. W. Tian, L. Ehmke, R. Miller, Y. Li*. 2019. Changes in bread quality, antioxidant activity, and phenolic acid composition of wheats during early-stage germination. Journal of Food Science. DOI:10.1111/1750-3841.14463.

2018

40. J. Xu, W. Wang, Y. Li*. 2019Dough properties, bread quality, and associated interactions with added phenolic compounds: A reviewJournal of Functional Foods. 52, 629-639. DOI: 10.1016/j.jff.2018.11.052.

39. G. Chen, Y. Li*. 2019Aggregation Behavior of Semolina Gluten during Dough Production and Fresh Pasta Cooking upon Kansui Treatment. Food Chemistry. DOI: 10.1016/j.foodchem.2018.11.096.

38. L. Tebben, Y. Li*. 2018. Effect of Xanthan Gum on Dough Properties and Bread Qualities Made from Whole Wheat Flour. Cereal Chemistry. DOI: 10.1002/cche.10118.

37. Y. Shen, L. Tebben, G. Chen, Y. Li*. 2018. Effect of amino acids on Maillard reaction products formation and total antioxidant activity in white pan bread. International Journal of Food Science and Technology. DOI:10.1111/ijfs.14027.

36. 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.

35. 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.

34. 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.

33. 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.

32. 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.

31. 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.

Prior to 2018

Patent 

2. Y. Li*, Y. Shen. Modified Plant Proteins with Enhanced Functional Properties for Food Uses. U.S. Provisional Patent Application No.: 63/143,32, filed on Jan. 29, 2021.

1. Y. Li*, S, Xu, R. Hu. Antioxidant Protein Hydrolysates and Peptides from Cereal Grain Crops. U.S. Patent Application No.: 20200140913, filed on Oct. 31, 2019.