Liwei Yu

Northwest A&F University — China

Nursing · Health Sciences

9h-index410citations14works0.02yr avg
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Research Topics

Food composition and properties(12), Polysaccharides Composition and Applications(5), Wheat and Barley Genetics and Pathology(3), Celiac Disease Research and Management(3), Polysaccharides and Plant Cell Walls(2)

Publications14 total

Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022, 11, 1091
Foods·2025Open Access
Corrigendum to “Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat” [Carbohydrate Polymers; 2021, volume 257, 117623]
Carbohydrate Polymers·2025Open Access
Corrigendum to “Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)” [Food Hydrocolloids 106 (2020) 105885]
Food Hydrocolloids·2025Open Access
Impact of environmental literacy on farmers’ agricultural green production behavior: Evidence from rural China
Frontiers in Environmental Science·2022· 32 citedOpen Access
Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread
Foods·2022· 28 citedOpen Access
Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
Frontiers in Nutrition·2021· 24 citedOpen Access
Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure
Food Chemistry·2021· 22 cited
Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines
LWT·2021· 20 cited
Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten
Food Chemistry·2021· 31 cited
Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat
Carbohydrate Polymers·2021· 37 cited
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
Food Hydrocolloids·2020· 152 cited
The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten
Food Research International·2019· 64 citedOpen Access
Stability
Encyclopedia of Ocean Engineering·2019
Granules structure of porous starch and its adsorption property.
Xiandai shipin keji·2010

Frequent Co-authors

Xin Gao(10), Zhonghua Wang(9), Lei Guo(8), Xinyou Cao(8), Jingyang Tong(6), Ata-ur Rehman(6), Yanrong Ma(6), Yingchun Liu(4), Yang Yang(4), Shaopeng Li(3), Yanzhou Xie(3), Yiyue Zhao(3), Daying Wu(3), Xiaohua Yao(3), Youhua Yao(3), Kunlun Wu(3), Bingpeng Yang(2), Libin Wang(2), Yang Liu(2), Faji Li(2)