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Liming Cai, Ph.D. - Publications

Affiliations: 
2011 Department of Grain Science and Industry Kansas State University, Manhattan, KS, United States 
Area:
General Agriculture, Food Science and Technology Agriculture
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15 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
2023 Mao Y, Shi J, Cai L, Hwang W, Shi YC. Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques. Biomacromolecules. PMID 36716424 DOI: 10.1021/acs.biomac.2c01240  0.485
2015 Brewer LR, Weber C, Haub M, Cai L, Shi YC. Glycemic response and fermentation of crystalline short linear α-glucans from debranched waxy maize starch. Journal of Agricultural and Food Chemistry. PMID 26447350 DOI: 10.1021/Acs.Jafc.5B03632  0.509
2015 Cai L, Choi I, Park CS, Baik B. Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour Cereal Chemistry Journal. 92: 557-564. DOI: 10.1094/Cchem-04-15-0064-R  0.349
2014 Li Z, Cai L, Gu Z, Shi YC. Effects of granule swelling on starch saccharification by granular starch hydrolyzing enzyme. Journal of Agricultural and Food Chemistry. 62: 8114-9. PMID 25039418 DOI: 10.1021/Jf500814G  0.528
2014 Bai Y, Cai L, Doutch J, Gilbert EP, Shi YC. 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. PMID 24779859 DOI: 10.1021/Jf5000858  0.563
2014 Cai L, Shi YC. Preparation, structure, and digestibility of crystalline A- and B-type aggregates from debranched waxy starches. Carbohydrate Polymers. 105: 341-50. PMID 24708989 DOI: 10.1016/J.Carbpol.2014.01.075  0.559
2014 Cai L, Choi I, Lee C, Park K, Baik B. Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour Cereal Chemistry Journal. 91: 398-405. DOI: 10.1094/Cchem-09-13-0198-R  0.318
2014 Cai L, Choi I, Hyun J, Jeong Y, Baik B. Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation Cereal Chemistry Journal. 91: 65-71. DOI: 10.1094/Cchem-02-13-0026-R  0.338
2013 Cai L, Shi YC. 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. PMID 24099235 DOI: 10.1021/Jf402570E  0.598
2012 Brewer LR, Cai L, Shi YC. 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. PMID 22480190 DOI: 10.1021/Jf300393M  0.565
2012 Yan S, Wu X, Faubion J, Bean SR, Cai L, Shi YC, Sun XS, Wang D. Ethanol-production performance of ozone-treated tannin grain sorghum flour1 Cereal Chemistry. 89: 30-37. DOI: 10.1094/Cchem-06-11-0075  0.507
2012 Cai L, Bai Y, Shi Y. Study on melting and crystallization of short-linear chains from debranched waxy starches by in situ synchrotron wide-angle X-ray diffraction Journal of Cereal Science. 55: 373-379. DOI: 10.1016/J.Jcs.2012.01.013  0.581
2010 Cai L, Shi Y, Rong L, Hsiao BS. Debranching and crystallization of waxy maize starch in relation to enzyme digestibility Carbohydrate Polymers. 81: 385-393. DOI: 10.1016/J.Carbpol.2010.02.036  0.598
2010 Cai L, Shi Y. Structure and digestibility of crystalline short-chain amylose from debranched waxy wheat, waxy maize, and waxy potato starches Carbohydrate Polymers. 79: 1117-1123. DOI: 10.1016/J.Carbpol.2009.10.057  0.605
2010 Song L, Sang Y, Cai L, Shi YC, Farrah SR, Baney RH. The effect of cooking on the antibacterial activity of the dialdehyde starch suspensions Starch/Staerke. 62: 458-466. DOI: 10.1002/Star.200900158  0.481
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