Wenhao Li, Ph.D. - Publications

Affiliations: 
2002 Washington University, Saint Louis, St. Louis, MO 
Area:
Organic Chemistry, Biochemistry

8 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Zhang B, Wu H, Gou M, Xu M, Liu Y, Jing L, Zhao K, Jiang H, Li W. The Comparison of Structural, Physicochemical, and Digestibility Properties of Repeatedly and Continuously Annealed Sweet Potato Starch. Journal of Food Science. PMID 31269264 DOI: 10.1111/1750-3841.14711  0.32
2019 Liu Y, Gao J, Wu H, Gou M, Jing L, Zhao K, Zhang B, Zhang G, Li W. Molecular, crystal and physicochemical properties of granular waxy corn starch after repeated freeze-thaw cycles at different freezing temperatures. International Journal of Biological Macromolecules. PMID 31002898 DOI: 10.1016/j.ijbiomac.2019.04.111  0.32
2019 Gou M, Wu H, Saleh ASM, Jing L, Liu Y, Zhao K, Su C, Zhang B, Jiang H, Li W. Effects of repeated and continuous dry heat treatments on properties of sweet potato starch. International Journal of Biological Macromolecules. PMID 30772410 DOI: 10.1016/j.ijbiomac.2019.01.225  0.32
2018 Liu Y, Xu M, Wu H, Jing L, Gong B, Gou M, Zhao K, Li W. The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle. Journal of Food Science and Technology. 55: 5142-5152. PMID 30483011 DOI: 10.1007/s13197-018-3460-z  0.32
2018 Xia T, Gou M, Zhang G, Li W, Jiang H. Physical and structural properties of potato starch modified by dielectric treatment with different moisture content. International Journal of Biological Macromolecules. 118: 1455-1462. PMID 30170362 DOI: 10.1016/j.ijbiomac.2018.06.149  0.32
2018 Xu M, Saleh ASM, Gong B, Li B, Jing L, Gou M, Jiang H, Li W. The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch. Food Research International (Ottawa, Ont.). 111: 324-333. PMID 30007693 DOI: 10.1016/j.foodres.2018.05.052  0.32
2017 Gong B, Xu M, Li B, Wu H, Liu Y, Zhang G, Ouyang S, Li W. Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way. Food Research International (Ottawa, Ont.). 102: 776-784. PMID 29196012 DOI: 10.1016/j.foodres.2017.09.078  0.32
2017 Fédry J, Liu Y, Péhau-Arnaudet G, Pei J, Li W, Tortorici MA, Traincard F, Meola A, Bricogne G, Grishin NV, Snell WJ, Rey FA, Krey T. The Ancient Gamete Fusogen HAP2 Is a Eukaryotic Class II Fusion Protein. Cell. 168: 904-915.e10. PMID 28235200 DOI: 10.1016/j.cell.2017.01.024  0.32
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