Yonghui Li

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Associate Professor

University of Kansas

United States

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Recent Grants

Grant: Close

Develop Functional Plant-Based Proteins

Open Date: 2023-05-01

Close Date: 2024-04-30

Grant: Close

Impacts of Single Kernel NIR Sorting on Hard Winter Wheat Quality, Flour Functionality and Applications

Open Date: 2022-09-01

Close Date: 2023-08-31

Grant: Close

Value-Added Production of Antioxidants from Sorghum Protein to Enhance Economic Viability and Sustainability of Sorghum Fuel Ethanol

Open Date: 2021-03-15

Close Date: 2024-03-14

Grant: Close

Mitigating the Potential Risk of E. coli and Salmonella Contamination in Wheat Supply Chain Using Big Data Strategies

Open Date: 2021-01-01

Close Date: 2023-12-31

Grant: Close

Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours

Open Date: 2020-09-01

Close Date: 2024-02-29

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Collaborators (8)

Jianfa Bai

Professor

University of Kansas

UNITED STATES

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Weiqun Wang

University of Kansas

UNITED STATES

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Donghai Wang

University of Kansas

UNITED STATES

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Kaliramesh Siliveru

UNITED STATES

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Sajid Alavi

UNITED STATES

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Jeffrey Comer

Assistant Professor

University of Kansas

UNITED STATES

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Anson W.K. Ma

University of Connecticut

UNITED STATES

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Timothy P. Durrett

UNITED STATES

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Yonghui Li

Research Interests

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Contact this professor

Recent Grants

Articles (20)

Binder-jet 3D printing of pea-based snacks with modulated texture

Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties

In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase

Changes of structure properties and potential allergenicity of ovalbumin under high hydrostatic pressures

Elucidate the molecular basis of ampholytic chitosan as a high-performance cryoprotectant to myosin denaturation: The importance of saccharide charges

A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract

Physicochemical, rheological, and baking properties of wheat flours from different mill streams

Registration of ‘KS Big Bow’ hard white winter wheat

Blue, red and white maize as a sustainable resource for production of distilled spirit

Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Optimizing the degradation of aflatoxin B1 in corn by Trametes versicolor and improving the nutritional composition of corn

Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

High Nutritional Quality of Human-Induced Pluripotent Stem Cell-Generated Proteins through an Advanced Scalable Peptide Hydrogel 3D Suspension System

Bioinformatics approaches to discovering food-derived bioactive peptides: Reviews and perspectives

Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat

Bread‐making properties of different pulse flours in composites with refined wheat flour

Collaborators (8)

Jianfa Bai

Weiqun Wang

Donghai Wang

Kaliramesh Siliveru

Sajid Alavi

Jeffrey Comer

Anson W.K. Ma

Timothy P. Durrett

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