Yonghui Li

ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 48

Top Venues

Foods (Basel, Switzerland)

Journal of food science

Journal of agricultural and food chemistry

Journal of animal science

Kansas State University

Kansas State University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Kansas State University Jan 01 2016

United States

Assistant Professor :: Grain Science and Industry

Education History

Kansas State University Aug 10 2007 - May 15 2011

United States

PHD :: Grain Science and Industry

Zhejiang University Sep 01 2005 - Jun 30 2007

China

MSC :: Biosystems Engineering

Zhejiang University Sep 01 2001 - Jun 30 2005

China

BSC :: Chemical Engineering

Publications

Kara M Dunmire, Diego A Lopez, Yiqin Zhang, Cassandra K Jones, Yonghui Li, Jason C Woodworth, Robert D Goodband, Michael D Tokach, Charles R Stark, Hans H Stein, Chad B Paulk
Effect of the pelleting process on diet formulations with varying levels of crystalline amino acids and reducing sugars on digestibility in growing pigs. Journal of animal science (2024)
Shan Hong, Ruoshi Xiao, Gengjun Chen, Yi Zhu, Antonio Garay, Jun Yang, Yixiang Xu, Yonghui Li
Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties. Journal of food science (2024)
Cheng Li, Gengjun Chen, Michael Tilley, Richard Chen, Mayra Perez-Fajardo, Xiaorong Wu, Yonghui Li
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract. Foods (Basel, Switzerland) 13 (10) (2024)
Kara M Dunmire, Diego A Lopez, Yiqin Zhang, Cassandra K Jones, Yonghui Li, Jason C Woodworth, Robert D Goodband, Michael D Tokach, Charles R Stark, Hans H Stein, Chad B Paulk
Effect of the pelleting process on diet formulations with varying levels of crystalline amino acids and reducing sugars on digestibility in growing pigs. Journal of animal science 102 (2024)
Cheng Li, Gengjun Chen, Michael Tilley, Richard Chen, Mayra Perez-Fajardo, Xiaorong Wu, Yonghui Li
Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract. Foods (Basel, Switzerland) 13 (10) (2024)
Jinrong Wang, Yonghui Li, Xiao-Na Guo, Ke-Xue Zhu, Zijian Wu
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods (Basel, Switzerland) 13 (10) (2024)
Blake J Plattner, Shan Hong, Yonghui Li, Martin J Talavera, Hulya Dogan, Brian S Plattner, Sajid Alavi
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods (Basel, Switzerland) 13 (8) (2024)
Kara M Dunmire, Diego A Lopez, Yiqin Zhang, Cassandra K Jones, Yonghui Li, Jason C Woodworth, Robert D Goodband, Michael D Tokach, Charles R Stark, Hans H Stein, Chad B Paulk
Effect of the pelleting process on diet formulations with varying levels of crystalline amino acids and reducing sugars on digestibility in growing pigs. Journal of animal science 102 (2024)
Blake J Plattner, Shan Hong, Yonghui Li, Martin J Talavera, Hulya Dogan, Brian S Plattner, Sajid Alavi
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods (Basel, Switzerland) 13 (8) (2024)
Jinrong Wang, Yonghui Li, Xiao-Na Guo, Ke-Xue Zhu, Zijian Wu
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods (Basel, Switzerland) 13 (10) (2024)
Jingwen Xu, Yonghui Li
Wheat gluten-based coatings and films: Preparation, properties, and applications. Journal of food science 88 (2) (2023)
Zhenjiao Du, Yixiang Xu, Changqi Liu, Yonghui Li
pLM4Alg: Protein Language Model-Based Predictors for Allergenic Proteins and Peptides. Journal of agricultural and food chemistry 72 (1) (2023)
Haiwei Lou, Yang Li, Chuangming Yang, Yonghui Li, Yiyue Gao, Yujin Li, Renyong Zhao
Optimizing the degradation of aflatoxin B 1 in corn by Trametes versicolor and improving the nutritional composition of corn. Journal of the science of food and agriculture (2023)
Zhenjiao Du, Yixiang Xu, Changqi Liu, Yonghui Li
pLM4Alg: Protein Language Model-Based Predictors for Allergenic Proteins and Peptides. Journal of agricultural and food chemistry (2023)
Shan Xu, Guangyan Qi, Timothy P Durrett, Yonghui Li, Xuming Liu, Jianfa Bai, Ming-Shun Chen, Xiuzhi Susan Sun, Weiqun Wang
High Nutritional Quality of Human-Induced Pluripotent Stem Cell-Generated Proteins through an Advanced Scalable Peptide Hydrogel 3D Suspension System. Foods (Basel, Switzerland) 12 (14) (2023)
Eric Nkurikiye, Ruoshi Xiao, Michael Tilley, Kaliramesh Siliveru, Yonghui Li
Bread-making properties of different pulse flours in composites with refined wheat flour. Journal of texture studies (2023)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat. Foods (Basel, Switzerland) 12 (8) (2023)
Xiangwei Zhu, Xueyin Li, Xiangyu Liu, Jingfang Li, Xin-An Zeng, Yonghui Li, Yue Yuan, Yong-Xin Teng
Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing. Foods (Basel, Switzerland) 13 (1) (2023)
Jingwen Xu, Yonghui Li
Wheat gluten-based coatings and films: Preparation, properties, and applications. Journal of food science 88 (2) (2023)
Zhenjiao Du, Yixiang Xu, Changqi Liu, Yonghui Li
pLM4Alg: Protein Language Model-Based Predictors for Allergenic Proteins and Peptides. Journal of agricultural and food chemistry 72 (1) (2023)
Xiangwei Zhu, Xueyin Li, Xiangyu Liu, Jingfang Li, Xin-An Zeng, Yonghui Li, Yue Yuan, Yong-Xin Teng
Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing. Foods (Basel, Switzerland) 13 (1) (2023)
Jenna Flory, Ruoshi Xiao, Yonghui Li, Hulya Dogan, Martin J Talavera, Sajid Alavi
Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues. Foods (Basel, Switzerland) 12 (17) (2023)
Manoj Kumar Pulivarthi, Rania Marie Buenavista, Sneh Punia Bangar, Yonghui Li, Lester O Pordesimo, Scott R Bean, Kaliramesh Siliveru
Dry fractionation process operations in the production of protein concentrates: A review. Comprehensive reviews in food science and food safety (2023)
Jingwen Xu, Yonghui Li
Wheat gluten-based coatings and films: Preparation, properties, and applications. Journal of food science 88 (2) (2023)
Eric Nkurikiye, Ruoshi Xiao, Michael Tilley, Kaliramesh Siliveru, Yonghui Li
Bread-making properties of different pulse flours in composites with refined wheat flour. Journal of texture studies (2023)
Jingwen Xu, Yonghui Li
Wheat gluten-based coatings and films: Preparation, properties, and applications. Journal of food science (2023)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat. Foods (Basel, Switzerland) 12 (8) (2023)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives. Journal of food science (2022)
Jared Rivera, Kaliramesh Siliveru, Yonghui Li
A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Critical reviews in food science and nutrition 64 (13) (2022)
Zhenjiao Du, Wenfei Tian, Michael Tilley, Donghai Wang, Guorong Zhang, Yonghui Li
Quantitative assessment of wheat quality using near-infrared spectroscopy: A comprehensive review. Comprehensive reviews in food science and food safety 21 (3) (2022)
Shan Hong, Yanting Shen, Yonghui Li
Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis. Foods (Basel, Switzerland) 11 (17) (2022)
Zhenjiao Du, Donghai Wang, Yonghui Li
Comprehensive Evaluation and Comparison of Machine Learning Methods in QSAR Modeling of Antioxidant Tripeptides. ACS omega 7 (29) (2022)
Jiejia Zhang, Jason Griffin, Yonghui Li, Donghai Wang, Weiqun Wang
Antioxidant Properties of Hemp Proteins: From Functional Food to Phytotherapy and Beyond. Molecules (Basel, Switzerland) 27 (22) (2022)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives. Journal of food science 88 (1) (2022)
Jared Rivera, Kaliramesh Siliveru, Yonghui Li
A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Critical reviews in food science and nutrition 64 (13) (2022)
Wenfei Tian, Yi Zheng, Weiqun Wang, Donghai Wang, Michael Tilley, Guorong Zhang, Zhonghu He, Yonghui Li
A comprehensive review of wheat phytochemicals: From farm to fork and beyond. Comprehensive reviews in food science and food safety 21 (3) (2022)
Delaney Webb, Hulya Dogan, Yonghui Li, Sajid Alavi
Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives. Journal of food science 88 (1) (2022)
Shivaprasad Doddabematti Prakash, Eric Nkurikiye, Bipin Rajpurohit, Yonghui Li, Kaliramesh Siliveru
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties. Journal of texture studies (2022)
Yijie Gui, Gengjun Chen, Wenfei Tian, Shaohua Yang, Jianmin Chen, Feng Wang, Yonghui Li
Normal rice flours perform better in gluten-free bread than glutinous rice flours. Journal of food science 87 (2) (2022)
Jin-Rong Wang, Xiao-Na Guo, Yonghui Li, Ke-Xue Zhu
The addition of alpha amylase improves the quality of Chinese dried noodles. Journal of food science 86 (3) (2021)
Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, Philipp Fritschi Martin, Yonghui Li, Zhonghu He, Yan Zhang
Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour. Foods (Basel, Switzerland) 10 (11) (2021)
Wenfei Tian, Brent Jaenisch, Yijie Gui, Ruijia Hu, Gengjun Chen, Romulo P Lollato, Yonghui Li
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 (2021)
Lauren Tebben, Gengjun Chen, Michael Tilley, Yonghui Li
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties. Journal of food science 85 (12) (2020)
Ruijia Hu, Gengjun Chen, Yonghui Li
Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain. Molecules (Basel, Switzerland) 25 (18) (2020)
Shiwei Xu, Yanting Shen, Gengjun Chen, Scott R Bean, Yonghui Li
Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates. Journal of food science 84 (8) (2019)
Shiwei Xu, Yanting Shen, Yonghui Li
Antioxidant Activities of Sorghum Kafirin Alcalase Hydrolysates and Membrane/Gel Filtrated Fractions. Antioxidants (Basel, Switzerland) 8 (5) (2019)
Wenfei Tian, Laura Ehmke, Rebecca Miller, Yonghui Li
Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination. Journal of food science 84 (3) (2019)
Gengjun Chen, Laura Ehmke, Rebecca Miller, Pierre Faa, Gordon Smith, Yonghui Li
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 (26) (2018)

Yonghui Li.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Yonghui Li