| Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality L Tebben, Y Shen, Y Li Trends in Food Science & Technology 81, 10-24, 2018 | 269 | 2018 |
| Advanced properties of gluten-free cookies, cakes, and crackers: A review J Xu, Y Zhang, W Wang, Y Li Trends in food science & technology 103, 200-213, 2020 | 242 | 2020 |
| Mechanical and water soaking properties of medium density fiberboard with wood fiber and soybean protein adhesive X Li, Y Li, Z Zhong, D Wang, JA Rattoc, K Sheng, XS Sun Bioresource Technology 100 (14), 3556-3562, 2009 | 187 | 2009 |
| Drying methods affect physicochemical and functional properties of quinoa protein isolate Y Shen, X Tang, Y Li Food Chemistry 339, 127823, 2021 | 156 | 2021 |
| Glyphosate contamination in grains and foods: An overview J Xu, S Smith, G Smith, W Wang, Y Li Food Control 106, 106710, 2019 | 152 | 2019 |
| Thermostable gel polymer electrolyte based on succinonitrile and ionic liquid for high-performance solid-state supercapacitors GP Pandey, T Liu, C Hancock, Y Li, XS Sun, J Li Journal of Power Sources 328, 510-519, 2016 | 142 | 2016 |
| Dough properties, bread quality, and associated interactions with added phenolic compounds: A review J Xu, W Wang, Y Li Journal of Functional Foods 52, 629-639, 2019 | 131 | 2019 |
| Epoxidation of Camelina sativa oil and peel adhesion properties N Kim, Y Li, XS Sun Industrial Crops and Products 64, 1-8, 2015 | 100 | 2015 |
| Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate Y Shen, Y Li Food Hydrocolloids 117, 106686, 2021 | 98 | 2021 |
| Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt G Chen, L Ehmke, C Sharma, R Miller, P Faa, G Smith, Y Li Food chemistry 275, 569-576, 2019 | 95 | 2019 |
| Preparation and Characterization of Polymer− Inorganic Nanocomposites by In Situ Melt Polycondensation of l-Lactic Acid and Surface-Hydroxylated MgO Y Li, XS Sun Biomacromolecules 11 (7), 1847-1855, 2010 | 91 | 2010 |
| Utilization of sorghum lignin to improve adhesion strength of soy protein adhesives on wood veneer Z Xiao, Y Li, X Wu, G Qi, N Li, K Zhang, D Wang, XS Sun Industrial Crops and Products 50, 501-509, 2013 | 84 | 2013 |
| Synthesis and characterization of bionanocomposites of poly (lactic acid) and TiO 2 nanowires by in situ polymerization Y Li, C Chen, J Li, XS Sun Polymer 52 (11), 2367-2375, 2011 | 80 | 2011 |
| Mesoporous hybrids of reduced graphene oxide and vanadium pentoxide for enhanced performance in lithium-ion batteries and electrochemical capacitors GP Pandey, T Liu, E Brown, Y Yang, Y Li, XS Sun, Y Fang, J Li ACS applied materials & interfaces 8 (14), 9200-9210, 2016 | 79 | 2016 |
| Hempseed as a nutritious and healthy human food or animal feed source: a review Y Xu, J Li, J Zhao, W Wang, J Griffin, Y Li, S Bean, M Tilley, D Wang International Journal of Food Science & Technology 56 (2), 530-543, 2021 | 77 | 2021 |
| Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars Y Shen, G Chen, Y Li LWT 95, 308-315, 2018 | 73 | 2018 |
| Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process W Tian, G Chen, M Tilley, Y Li Food Chemistry 345, 128851, 2021 | 72 | 2021 |
| Formation and physicochemical properties of amyloid fibrils from soy protein Y Wang, Y Shen, G Qi, Y Li, XS Sun, D Qiu, Y Li International Journal of Biological Macromolecules 149, 609-616, 2020 | 72 | 2020 |
| Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain R Hu, G Chen, Y Li Molecules 25 (18), 4091, 2020 | 66 | 2020 |
| Rapid determination of total phenolic content of whole wheat flour using near-infrared spectroscopy and chemometrics W Tian, G Chen, G Zhang, D Wang, M Tilley, Y Li Food Chemistry 344, 128633, 2021 | 64 | 2021 |
