Follow
Ming Li
Ming Li
China Academy of Agricultural Science
Verified email at uqconnect.edu.au
Title
Cited by
Cited by
Year
Extrusion processing and characterization of edible starch films with different amylose contents
M Li, P Liu, W Zou, L Yu, F Xie, H Pu, H Liu, L Chen
Journal of Food Engineering 106 (1), 95-101, 2011
2622011
Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios
X Liu, L Yu, F Xie, M Li, L Chen, X Li
Starch‐Stärke 62 (3‐4), 139-146, 2010
2092010
Shear degradation of molecular, crystalline, and granular structures of starch during extrusion
M Li, J Hasjim, F Xie, PJ Halley, RG Gilbert
Starch‐Stärke 66 (7-8), 595-605, 2014
1412014
Multilevel structure of wheat starch and its relationship to noodle eating qualities
M Li, S Dhital, Y Wei
Comprehensive Reviews in Food Science and Food Safety 16 (5), 1042-1055, 2017
1402017
Phase transitions of maize starches with different amylose contents in glycerol–water systems
P Liu, F Xie, M Li, X Liu, L Yu, PJ Halley, L Chen
Carbohydrate Polymers 85 (1), 180-187, 2011
892011
Characteristics of starch-based films plasticised by glycerol and by the ionic liquid 1-ethyl-3-methylimidazolium acetate: A comparative study
F Xie, BM Flanagan, M Li, P Sangwan, RW Truss, PJ Halley, EV Strounina, ...
Carbohydrate polymers 111, 841-848, 2014
822014
Biodegradation of starch films: The roles of molecular and crystalline structure
M Li, T Witt, F Xie, FJ Warren, PJ Halley, RG Gilbert
Carbohydrate Polymers 122, 115-122, 2015
752015
Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure
M Yao, M Li, S Dhital, Y Tian, B Guo
Food Chemistry 315, 126230, 2020
712020
Effects of flour dynamic viscosity on the quality properties of buckwheat noodles
R Wang, M Li, S Chen, Y Hui, A Tang, Y Wei
Carbohydrate polymers 207, 815-823, 2019
662019
Shear degradation of corn starches with different amylose contents
X Liu, X Xiao, P Liu, L Yu, M Li, S Zhou, F Xie
Food Hydrocolloids 66, 199-205, 2017
582017
Characteristics of starch-based films with different amylose contents plasticised by 1-ethyl-3-methylimidazolium acetate
F Xie, BM Flanagan, M Li, RW Truss, PJ Halley, MJ Gidley, T McNally, ...
Carbohydrate polymers 122, 160-168, 2015
582015
Preparation and characteristics of yak casein hydrolysate–iron complex
X Wang, M Li, M Li, X Mao, J Zhou, F Ren
International journal of food science & technology 46 (8), 1705-1710, 2011
432011
Extrusion processing of starch film
B Su, F Xie, M Li, PA Corrigan, L Yu, X Li, L Chen
International Journal of Food Engineering 5 (1), 2009
362009
Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion
A Teng, T Witt, K Wang, M Li, J Hasjim
Carbohydrate polymers 139, 10-19, 2016
342016
Manipulating raw noodle crystallinity to control the hardness of cooked noodle
A Tang, M Li, R Wang, S Dhital, D Lu
Lwt 109, 305-312, 2019
312019
Establishing whether the structural feature controlling the mechanical properties of starch films is molecular or crystalline
M Li, F Xie, J Hasjim, T Witt, PJ Halley, RG Gilbert
Carbohydrate polymers 117, 262-270, 2015
302015
Relationship between molecular structure and lamellar and crystalline structure of rice starch
Y Zhong, Z Li, J Qu, E Bertoft, M Li, F Zhu, A Blennow, X Liu
Carbohydrate Polymers 258, 117616, 2021
292021
Cadmium distribution and characteristics of cadmium-binding proteins in rice (Oryza sativa L.) kernel
S Wei, B Guo, L Feng, T Jiang, M Li, Y Wei
Food Science and Technology Research 23 (5), 661-668, 2017
282017
RS content and eGI value of cooked noodles (I): effect of cooking methods
Y Tian, M Li, A Tang, JL Jane, S Dhital, B Guo
Foods 9 (3), 328, 2020
272020
Starch granule size: Does it matter?
M Li, VD Daygon, V Solah, S Dhital
Critical Reviews in Food Science and Nutrition 63 (19), 3683-3703, 2023
262023
The system can't perform the operation now. Try again later.
Articles 1–20