| Extrusion processing and characterization of edible starch films with different amylose contents M Li, P Liu, W Zou, L Yu, F Xie, H Pu, H Liu, L Chen Journal of Food Engineering 106 (1), 95-101, 2011 | 273 | 2011 |
| Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios X Liu, L Yu, F Xie, M Li, L Chen, X Li Starch‐Stärke 62 (3‐4), 139-146, 2010 | 217 | 2010 |
| Shear degradation of molecular, crystalline, and granular structures of starch during extrusion M Li, J Hasjim, F Xie, PJ Halley, RG Gilbert Starch‐Stärke 66 (7-8), 595-605, 2014 | 156 | 2014 |
| Multilevel structure of wheat starch and its relationship to noodle eating qualities M Li, S Dhital, Y Wei Comprehensive Reviews in Food Science and Food Safety 16 (5), 1042-1055, 2017 | 154 | 2017 |
| Phase transitions of maize starches with different amylose contents in glycerol–water systems P Liu, F Xie, M Li, X Liu, L Yu, PJ Halley, L Chen Carbohydrate Polymers 85 (1), 180-187, 2011 | 94 | 2011 |
| Characteristics of starch-based films plasticised by glycerol and by the ionic liquid 1-ethyl-3-methylimidazolium acetate: A comparative study F Xie, BM Flanagan, M Li, P Sangwan, RW Truss, PJ Halley, EV Strounina, ... Carbohydrate polymers 111, 841-848, 2014 | 89 | 2014 |
| Biodegradation of starch films: The roles of molecular and crystalline structure M Li, T Witt, F Xie, FJ Warren, PJ Halley, RG Gilbert Carbohydrate Polymers 122, 115-122, 2015 | 88 | 2015 |
| Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure M Yao, M Li, S Dhital, Y Tian, B Guo Food Chemistry 315, 126230, 2020 | 87 | 2020 |
| Effects of flour dynamic viscosity on the quality properties of buckwheat noodles R Wang, M Li, S Chen, Y Hui, A Tang, Y Wei Carbohydrate polymers 207, 815-823, 2019 | 79 | 2019 |
| Shear degradation of corn starches with different amylose contents X Liu, X Xiao, P Liu, L Yu, M Li, S Zhou, F Xie Food Hydrocolloids 66, 199-205, 2017 | 65 | 2017 |
| Characteristics of starch-based films with different amylose contents plasticised by 1-ethyl-3-methylimidazolium acetate F Xie, BM Flanagan, M Li, RW Truss, PJ Halley, MJ Gidley, T McNally, ... Carbohydrate polymers 122, 160-168, 2015 | 60 | 2015 |
| Starch granule size: Does it matter? M Li, VD Daygon, V Solah, S Dhital Critical Reviews in Food Science and Nutrition 63 (19), 3683-3703, 2023 | 54 | 2023 |
| Relationship between molecular structure and lamellar and crystalline structure of rice starch Y Zhong, Z Li, J Qu, E Bertoft, M Li, F Zhu, A Blennow, X Liu Carbohydrate Polymers 258, 117616, 2021 | 48 | 2021 |
| Preparation and characteristics of yak casein hydrolysate–iron complex X Wang, M Li, M Li, X Mao, J Zhou, F Ren International journal of food science & technology 46 (8), 1705-1710, 2011 | 45 | 2011 |
| Extrusion processing of starch film B Su, F Xie, M Li, PA Corrigan, L Yu, X Li, L Chen International Journal of Food Engineering 5 (1), 2009 | 40 | 2009 |
| Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion A Teng, T Witt, K Wang, M Li, J Hasjim Carbohydrate polymers 139, 10-19, 2016 | 38 | 2016 |
| RS content and eGI value of cooked noodles (I): effect of cooking methods Y Tian, M Li, A Tang, JL Jane, S Dhital, B Guo Foods 9 (3), 328, 2020 | 32 | 2020 |
| Manipulating raw noodle crystallinity to control the hardness of cooked noodle A Tang, M Li, R Wang, S Dhital, D Lu Lwt 109, 305-312, 2019 | 32 | 2019 |
| Cadmium distribution and characteristics of cadmium-binding proteins in rice (Oryza sativa L.) kernel S Wei, B Guo, L Feng, T Jiang, M Li, Y Wei Food Science and Technology Research 23 (5), 661-668, 2017 | 32 | 2017 |
| Establishing whether the structural feature controlling the mechanical properties of starch films is molecular or crystalline M Li, F Xie, J Hasjim, T Witt, PJ Halley, RG Gilbert Carbohydrate polymers 117, 262-270, 2015 | 32 | 2015 |
Fengwei (David) XieUniversity of Bath在 bath.ac.uk 的電子郵件地址已通過驗證
