Li D - Search Results

1

Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice.

He M, Guo T, Li D, Xie C, Wang P, Yang R. He M, et al. Among authors: li d. Food Sci Biotechnol. 2024 Jul 12;34(1):125-135. doi: 10.1007/s10068-024-01655-4. eCollection 2025 Jan. Food Sci Biotechnol. 2024. PMID: 39758724

2

Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch.

Wang P, Li D, Hou C, Yang T, Yang R, Gu Z, Jiang D. Wang P, et al. Among authors: li d. J Agric Food Chem. 2022 Feb 9;70(5):1659-1669. doi: 10.1021/acs.jafc.1c07722. Epub 2022 Jan 31. J Agric Food Chem. 2022. PMID: 35099184

3

Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch.

Luo X, Li D, Tao Y, Wang P, Yang R, Han Y. Luo X, et al. Among authors: li d. Food Chem. 2022 Jul 30;383:132392. doi: 10.1016/j.foodchem.2022.132392. Epub 2022 Feb 9. Food Chem. 2022. PMID: 35176715

4

Intensifying the moderate electric field-induced modification of maize starch by 1-butyl-3-methylimidazolium chloride.

Li D, Luo X, Tao Y, Wang P, Yang N, Xu E, Han Y. Li D, et al. Carbohydr Polym. 2022 Sep 15;292:119654. doi: 10.1016/j.carbpol.2022.119654. Epub 2022 May 27. Carbohydr Polym. 2022. PMID: 35725161

5

Effect of pre-gelatinization on α-amylase-catalyzed hydrolysis of corn starch under moderate electric field.

Li D, Yu X, Wang P, Cui B, Xu E, Tao Y, Han Y. Li D, et al. Int J Biol Macromol. 2022 Nov 30;221:1335-1344. doi: 10.1016/j.ijbiomac.2022.09.028. Epub 2022 Sep 7. Int J Biol Macromol. 2022. PMID: 36087753

6

Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough.

Wang G, Qu X, Li D, Yang R, Gu Z, Jiang D, Wang P. Wang G, et al. Among authors: li d. Food Chem. 2023 Mar 15;404(Pt A):134523. doi: 10.1016/j.foodchem.2022.134523. Epub 2022 Oct 6. Food Chem. 2023. PMID: 36228476

7

Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake.

Luo X, Tao Y, Han Y, Wang P, Li D. Luo X, et al. Among authors: li d. Food Chem. 2023 Mar 15;404(Pt B):134709. doi: 10.1016/j.foodchem.2022.134709. Epub 2022 Oct 21. Food Chem. 2023. PMID: 36323041

8

Enhancement of the carboxymethylation of corn starch via induced electric field.

Li D, Liu R, Tao Y, Shi Y, Wang P, Han Y. Li D, et al. Carbohydr Polym. 2023 Nov 1;319:121137. doi: 10.1016/j.carbpol.2023.121137. Epub 2023 Jun 20. Carbohydr Polym. 2023. PMID: 37567727

9

Corrigendum to "Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough" [Food Chem. 404(Part A) (2023) 134523].

Wang G, Qu X, Li D, Yang R, Gu Z, Jiang D, Wang P. Wang G, et al. Among authors: li d. Food Chem. 2024 Feb 1;433:137468. doi: 10.1016/j.foodchem.2023.137468. Epub 2023 Sep 22. Food Chem. 2024. PMID: 37741742 No abstract available.

10

Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism.

Yang T, Zhang Y, Guo L, Li D, Liu A, Bilal M, Xie C, Yang R, Gu Z, Jiang D, Wang P. Yang T, et al. Among authors: li d. Biomacromolecules. 2024 Jul 8;25(7):3877-3892. doi: 10.1021/acs.biomac.3c00958. Epub 2024 Feb 22. Biomacromolecules. 2024. PMID: 38388358

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