Grain Science and Industry

Publications

Refereed journal articles (*corresponding author)

2023

135. Du, Z., Xu, Y., Liu, C., Li, Y.* 2023. pLM4Alg: Protein Language Model-Based Predictors for Allergenic Proteins and Peptides. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.3c07143

134. Nkurikiye, E., Lou, H., Churchill, F., Watt, J., Blodgett, P., Karkle, E., Siliveru, K. and Li, Y.* 2023. Physicochemical, rheological, and baking properties of wheat flours from different mill streams. Cereal Chemistry. https://doi.org/10.1002/cche.10744

133. Farshi, P., Mirmohammadali, S.N., Rajpurohit, B., Smith, J.S. and Li, Y.*, 2023. Pea protein and starch: Functional properties and applications in edible films. Journal of Agriculture and Food Research, p.100927. https://doi.org/10.1016/j.jafr.2023.100927

132. Li, C.; Stump, M.; Wu, W.; Li, Y.*. 2023 Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review. Journal of Agriculture and Food Research, 100898. https://doi.org/10.1016/j.jafr.2023.100898.

131. Zhu X, Li X, Liu X, Li J, Zeng X-A, Li Y, Yuan Y, Teng Y-X. 2024. Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing. Foods. 13(1):6. https://doi.org/10.3390/foods13010006

130. Ahmad, M.I., Li, Y., Pan, J., Liu, F., Dai, H., Fu, Y., Huang, T., Farooq, S. and Zhang, H.*, 2023. Collagen and gelatin: Structure, properties, and applications in food industry. International Journal of Biological Macromolecules, p.128037. https://doi.org/10.1016/j.ijbiomac.2023.128037

129. Li, C., Chen, G., Tilley, M., Chen, Y., & Li, Y.* 2023. Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis. Journal of Cereal Science, 103793. https://doi.org/10.1016/j.jcs.2023.103793

128. Li, C., Wu, W., Tilley, M., Chen, R. and Li, Y.*, 2023. Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours. ACS Food Science & Technology. https://doi.org/10.1021/acsfoodscitech.3c00289

127. Pulivarthi, M. K., Buenavista, R. M., Bangar, S. P., Li, Y., Pordesimo, L. O., Bean, S. R., & Siliveru, K.* 2023. Dry fractionation process operations in the production of protein concentrates: A review. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.13237

126. Liu, M., Li, S., Weiss, T., Li, Y., Wang, D. and Zheng, Y.*, 2023. Solid-state fermentation of grain sorghum to produce Chinese liquor: Effect of grain properties and fermenting culture. Journal of Cereal Science, p.103776. https://doi.org/10.1016/j.jcs.2023.103776

125. Tian, W., Li, Y., Guzman, C., Ibba, M. I., Tilley, M., Wang, D., & He, Z.* 2023. Quantification of food bioactives by NIR spectroscopy: Current insights, long-lasting challenges, and future trends. Journal of Food Composition and Analysis, 124, 105708. https://doi.org/10.1016/j.jfca.2023.105708

124. Du, Z., Ding, X., Hsu, W., Munir, A., Xu, Y. and Li, Y.*. 2023. pLM4ACE: A protein language model based predictor for antihypertensive peptide screening. Food Chemistry, p.137162. https://doi.org/10.1016/j.foodchem.2023.137162 (PDF)

123. Nkurikiye, E., Pulivarthi, M. K., Bhatt, A., Siliveru, K.*, & Li, Y.* 2023. Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes. Journal of Food Engineering, 111647. https://doi.org/10.1016/j.jfoodeng.2023.111647 (PDF)

122. Nkurikiye, E., Chen, G., Tilley, M., Wu, X., Zhang, G., Fritz, A. and Li, Y.*. 2023. Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour. Cereal Chemistry. https://doi.org/10.1002/cche.10705 (PDF)

121. Lou, H.*, Li, Y., Yang, C., Li, Y., Gao, Y., Li, Y. and Zhao, R.*, 2023. Optimizing the degradation of aflatoxin B1 in corn by Trametes versicolor and improving the nutritional composition of corn. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.12956

120. Weiss, T., Barretto, R., Chen, G., Hong, S., Li, Y., Zheng, Y., Sun, X.S. and Wang, D.*, 2023. Blue, red and white maize as a sustainable resource for production of distilled spirit. Journal of Agriculture and Food Research, p.100770. https://doi.org/10.1016/j.jafr.2023.100770

119. Flory, J.; Xiao, R.; Li, Y.; Dogan, H.; Talavera, M.J.; Alavi, S.*. 2023. Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues. Foods, 12, 3232. https://doi.org/10.3390/foods12173232

118. Xu, S.; Qi, G.; Durrett, T.P.; Li, Y.; Liu, X.; Bai, J.; Chen, M.-S.; Sun, X.*; Wang, W.*. 2023. High Nutritional Quality of Human-Induced Pluripotent Stem Cell-Generated Proteins through an Advanced Scalable Peptide Hydrogel 3D Suspension System. Foods, 12, 2713. https://doi.org/10.3390/foods12142713

117. Lou, H., Yang, C., Li, Y., Li, Y., Li, Y. and Zhao, R.*, 2023. Optimization of aflatoxin B1 degradation in corn by Ganoderma sinense through solid-state fermentation. LWT, p.114959. https://doi.org/10.1016/j.lwt.2023.114959

116. J. Brown, R. Hu, R. Xiao, R. Liu, Y. Li, K. Getty*. 2023. Enzyme-modified soy protein hydrolysates in muffins. Cereal Technology, 02, 4-18.

115. Du, Z., Comer, J., Li, Y.*. 2023. Bioinformatics approaches to discovering food-derived bioactive peptides: Reviews and perspectives. TrAC Trends in Analytical Chemistry. https://doi.org/10.1016/j.trac.2023.117051. (PDF)

114. Du, Z., Ding, X., Xu, Y., Li, Y.*. 2023. UniDL4BioPep: A universal deep learning architecture for binary classification in peptide bioactivity. Briefings in Bioinformatics, bbad135, https://doi.org/10.1093/bib/bbad135. (PDF)

113. Nkurikiye, E., Xiao, R., Tilley, M., Siliveru, K., Li, Y.*. 2023. Bread-making properties of different pulse flours in composites with refined wheat flour. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12742

112. Webb, D.; Dogan, H.; Li, Y.; Alavi, S.*. 2023. Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat. Foods, 12, 1586. https://doi.org/10.3390/foods12081586

111. Lou, H., Yang, C., Gong, Y., Li, Y., Li, Y., Tian, S., Zhao, Y. and Zhao, R.*, 2023. Edible Fungi Efficiently Degrade Aflatoxin B1 in Cereals and Improve Their Nutritional Composition by Solid-state Fermentation. Journal of Hazardous Materials, p.131139. https://doi.org/10.1016/j.jhazmat.2023.131139

110. Li, C., Tilley, M., Chen, R., Siliveru, K., Li, Y.*. 2023. Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties. LWT, 175, 114504. https://doi.org/10.1016/j.lwt.2023.114504

109. Wang, C.*, Alavi, S., Li, Y., Dogan, H. 2023. The Physical Properties of High-Quality Proteins Expanded Extrudates made from Corn Meal, Chickpea Flour and Yellow Pea Concentrate. Starch, 2200197. https://doi.org/10.1002/star.202200197

108. Li, Y.*, Wu, X. 2023. Processing and Properties Analysis of Grain Foods. Processes. 11(1):95. https://doi.org/10.3390/pr11010095

107. Xu, J.*, Li, Y.*. 2023. Wheat gluten-based coatings and films: Preparation, properties, and applications. Journal of Food Science. https://doi.org/10.1111/1750-3841.16454. (PDF)

106. Rajpurohit, B., Li, Y*. 2023. Overview on pulse proteins for future foods: Ingredient development and novel applications. Journal of Future Foods. 3, 340-346. https://doi.org/10.1016/j.jfutfo.2023.03.005

2022

105. Webb, D., Dogan, H., Li, Y., Alavi, S.*. 2022. Use of Legume Flours and Fiber for Tailoring Structure and Texture of Pea Protein based Extruded Meat Alternatives. Journal of Food Science. https://doi.org/10.1111/1750-3841.16397

104. Zhang, J., Griffin, J., Li, Y., Wang, D.*, Wang, W*. 2022. Antioxidant Properties of Hemp Proteins: From Functional Food to Phytotherapy and Beyond. Molecules, 27, 7924. https://doi.org/10.3390/molecules27227924

103. Du, Z., Li, Y.*. 2022. Computer-Aided Approaches for Screening Antioxidative Dipeptides and Application to Sorghum Proteins. ACS Food Science & Technology. https://doi.org/10.1021/acsfoodscitech.2c00286. (PDF)

102. Rivera, J., Siliveru, K.*, Li, Y.*. 2022. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2139223. (PDF)

101. Webb, D., Li, Y., Alavi, S.*. 2022. Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2022.11.006

100. DP, S., Nkurikiye, E., Rajpurohit, B., Li, Y.* and Siliveru, K.*. 2022. Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12717

99. Hong S., Shen Y., Li Y.*. 2022. Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis. Foods. 11(17):2619. https://doi.org/10.3390/foods11172619

98. Chen, G., Wang, J. and Li, Y.* 2022. Extracts of sorghum bran, grape seed, and green tea: chromatographic comparison of phenolic profiles and mitigation effect on acrylamide in antioxidant-fortified bread. Food Chemistry Advances, p.100082. https://doi.org/10.1016/j.focha.2022.100082

97. Du, Z. and Li, Y.*. 2022. Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunities. Journal of Agriculture and Food Research, 9, 100353. https://doi.org/10.1016/j.jafr.2022.100353

96. Du, Z., Wang, D. and Li, Y.* 2022. Comprehensive Evaluation and Comparison of Machine Learning Methods in QSAR Modeling of Antioxidant Tripeptides. ACS Omega. 7, 29, 25760–25771. https://doi.org/10.1021/acsomega.2c03062

95. Shen, C., Deng, Z., Rao, J., Yang, Z., Li, Y., Wu, D.* and Chen, K. 2022. Characterization of glycosylated gelatin/pullulan nanofibers fabricated by multi-fluid mixing solution blow spinning. International Journal of Biological Macromolecules. 214, 512-521. https://doi.org/10.1016/j.ijbiomac.2022.06.082

94. Tebben, L., Chen, G., Tilley, M. and Li, Y.*, 2022. Improvement of whole wheat dough and bread properties by emulsifiers. Grain & Oil Science and Technology. 5, 59-69. https://doi.org/10.1016/j.gaost.2022.05.001

93. Z. Du, W. Tian, M. Tilley, D. Wang, G. Zhang, Y. Li*. 2022. Quantitative Assessment of Wheat Quality Using Near Infrared Spectroscopy: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety. 1-54. https://doi.org/10.1111/1541-4337.12958. (PDF)

92. W. Tian, Y. Zheng, W. Wang, D. Wang, M. Tilley, G. Zhang, Z. He*, Y. Li*. 2022. A comprehensive review of wheat phytochemicals: from farm to fork and beyond. Comprehensive Reviews in Food Science and Food Safety. 1–35. https://doi.org/10.1111/1541-4337.12960. (PDF)

91. Y. Shen, S. Hong, G. Singh, K. Koppel, Y. Li*. 2022. Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides. Food Chemistry, 132687, https://doi.org/10.1016/j.foodchem.2022.132687 . (PDF)

90. Shen, Y., Du, Z., Wu, X. and Li, Y.*. 2022. Modulating molecular interactions in pea protein to improve its functional properties. Journal of Agriculture and Food Research, 100313. https://doi.org/10.1016/j.jafr.2022.100313.

89. T. Weiss, J. Zhao, R. Hu, M. Liu, Y. Li, Y. Zheng, G. Smith, D. Wang*. 2022. Production of distilled spirits using grain sorghum through liquid fermentation. Journal of Agriculture and Food Research, 100314. https://doi.org/10.1016/j.jafr.2022.100314.

88. Pulivarthi, M.K., Selladurai, M., Nkurikiye, E., Li, Y. and Siliveru, K*. 2022. Significance of milling methods on brown teff flour, dough, and bread properties. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12669

87. J. Zhao, T. Weiss, Z. Du, S. Hong, S. R. Bean, Y. Li*, D. Wang*. 2022. Comparative evaluation of physicochemical and fermentative responses of three sorghum varieties from dryland and irrigated land and the properties of proteins from distillers’ grains. Journal of Cereal Science, 104, 103432, https://doi.org/10.1016/j.jcs.2022.103432

86. Y. Shen, K.S. Babu, J. Amamcharla, Y. Li*. 2022. Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.15564

85. Gui, Y.1, Chen, G.1, Tian, W., Yang, S., Chen, J., Wang, F., Li, Y.* 2022. Normal rice flours perform better in gluten-free bread than glutinous rice flours. J Food Sci, 87, 554-566. https://doi.org/10.1111/1750-3841.16018

84. J. Xu*, Y. Shen, Y. Zheng, G. Smith, X. S. Sun, D. Wang, Y. Zhao, W. Zhang & Y. Li*. 2022. Duckweed (Lemnaceae) for potentially nutritious human food: A review. Food Reviews International, https://doi.org/10.1080/87559129.2021.2012800. [PDF]

83. Y. Shen, S. Hong, Z. Du, M. Chao, T. O'Quinn, Y. Li*. 2022. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. LWT, 154, 112774, https://doi.org/10.1016/j.lwt.2021.112774.

82. S. Ma*, H. Lin, C. Liu, Y. Li, X. Lin. 2022. Understanding Macromolecular Interactions: Key to Developing New Cereal-based Foods. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.15569

81. R. Hu, J. Xu, G. Qi, W. Wang, X. S. Sun, Y. Li*. 2022. Antioxidative hydrolysates from corn gluten meal may effectively reduce lipid oxidation and inhibit HepG2 cancer cell growth. Journal of Agriculture and Food Research, 7, 100252. https://doi.org/10.1016/j.jafr.2021.100252

80. Wang, C., Alavi, S.*, Li, Y. and Dogan, H. 2022. Influence of chickpea flour and yellow pea concentrate additive amount and in-barrel moisture content on the physiochemical properties of extruded extrudates. J Food Process Preserv. 46, 2, e16233. https://doi.org/10.1111/jfpp.16233

79. W. Tian, J. Tong, X. Zhu, P. F. Martin, Y. Li, Z. He, Y. Zhang*. 2021. Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour. Foods. 10(11):2857. https://doi.org/10.3390/foods10112857.

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. [PDF]

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. (PDF)

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*. 2021. Rapid 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. [PDF]

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

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*. 2020. Potassium 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*. 2019. Antioxidant 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*. 2019. Isothermal Curing Kinetics of Epoxidized Fatty Acid Methyl Esters and Triacylglycerols. J 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*. 2019. Effect 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*. 2019. Dough properties, bread quality, and associated interactions with added phenolic compounds: A review. Journal of Functional Foods. 52, 629-639. DOI: 10.1016/j.jff.2018.11.052.

39. G. Chen, Y. Li*. 2019. Aggregation 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.

Articles prior to 2018 are not listed here.

Patents

2. Y. Li*, Y. Shen. Modified Plant Proteins with Enhanced Functional Properties for Food Uses. PCT Patent Application No.: PCT/US2022/014188, filed on Jan. 28, 2022.

1. Y. Li*, S, Xu, R. Hu. Antioxidant Protein Hydrolysates and Peptides from Cereal Grain Crops. U.S. Patent No.: 11,371,070. Issued on June 28, 2022.

Book/Book chapters

4. Y. Li, X. Wu., Eds. 2023. Processing and Properties Analysis of Grain Foods. MDPI, Basel, Switzerland. ISBN 978-3-0365-7066-2 (hardback); ISBN 978-3-0365-7067-9 (PDF). https://doi.org/10.3390/books978-3-0365-7067-9

3. Y. Shen, S. Hong, Y. Li*. 2022. Pea protein composition, functionality, modification, and food applications: A review. In Advances in Food and Nutrition Research. ISBN 1043-4526. https://doi.org/10.1016/bs.afnr.2022.02.002 . Elsevier Inc., 2022.

2. J. Zhao, W. Wang, Y. Li, X.S. Sun, D. Wang*. 2022. Chapter 4. Nutritional and chemical composition of industrial hemp seeds. In Industrial Hemp: Food and Nutraceutical Applications. https://doi.org/10.1016/B978-0-323-90910-5.00013-0 . Elsevier Inc., 2022.

1. J. Xu, Y. Li*, W. Wang. 2018. Chapter 3. Corn. J. Wang et al. (eds.), In Bioactive Factors and Processing Technology for Cereal Foods, https://doi.org/10.1007/978-981-13-6167-8_3. Springer Nature Singapore Pte Ltd, 2019.