☰

Liming Cai, Ph.D.

Affiliations: 
2011 Department of Grain Science and Industry Kansas State University, Manhattan, KS, United States 
Area:
General Agriculture, Food Science and Technology Agriculture
Google:
"Liming Cai"
Tree Publications Similar researchers PubMed Report error

Parents

Sign in to add mentor
Yong-Cheng Shi grad student 2011 Kansas State University
 (Comparing digestibility of A- and B- type crystals and providing insight on digestibility of starchescomparing digestibility of A- and B- type crystals and providing insight on digestibility of starches.)

Children

Sign in to add trainee

Collaborators

Sign in to add collaborator
BETA: Related publications

Publications

You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect.

Mao Y, Shi J, Cai L, et al. (2023) Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques. Biomacromolecules
Brewer LR, Weber C, Haub M, et al. (2015) Glycemic response and fermentation of crystalline short linear α-glucans from debranched waxy maize starch. Journal of Agricultural and Food Chemistry
Cai L, Choi I, Park CS, et al. (2015) Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour Cereal Chemistry Journal. 92: 557-564
Li Z, Cai L, Gu Z, et al. (2014) Effects of granule swelling on starch saccharification by granular starch hydrolyzing enzyme. Journal of Agricultural and Food Chemistry. 62: 8114-9
Bai Y, Cai L, Doutch J, et al. (2014) Structural changes from native waxy maize starch granules to cold-water-soluble pyrodextrin during thermal treatment. Journal of Agricultural and Food Chemistry. 62: 4186-94
Cai L, Shi YC. (2014) Preparation, structure, and digestibility of crystalline A- and B-type aggregates from debranched waxy starches. Carbohydrate Polymers. 105: 341-50
Cai L, Choi I, Lee C, et al. (2014) Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour Cereal Chemistry Journal. 91: 398-405
Cai L, Choi I, Hyun J, et al. (2014) Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation Cereal Chemistry Journal. 91: 65-71
Cai L, Shi YC. (2013) Self-assembly of short linear chains to A- and B-type starch spherulites and their enzymatic digestibility. Journal of Agricultural and Food Chemistry. 61: 10787-97
Brewer LR, Cai L, Shi YC. (2012) Mechanism and enzymatic contribution to in vitro test method of digestion for maize starches differing in amylose content. Journal of Agricultural and Food Chemistry. 60: 4379-87
See more...