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Liu Xingli

Main Referenced Co-authors
Fauconnier, Marie-Laure  (2)
Mu, Taihua (2)
Sun, Hongnan (2)
Andrea (1)
Chen, Jingwang (1)
Main Referenced Keywords
Hydrocolloids (2); Dough property (1); dough rheology (1); estimated glycemic index (1); gluten-free (1);
Main Referenced Disciplines
Food science (3)
Phytobiology (plant sciences, forestry, mycology...) (2)
Chemistry (2)

Publications (total 3)

The most downloaded
1222 downloads
Liu, X., Mu, T., Sun, H., Zhan, M., Chen, J., & Fauconnier, M.-L. (2018). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, 239, 1064-1074. doi:10.1016/j.foodchem.2017.07.047 https://hdl.handle.net/2268/213560

The most cited

127 citations (Scopus®)

Liu, X., Mu, T., Sun, H., Zhan, M., Chen, J., & Fauconnier, M.-L. (2018). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, 239, 1064-1074. doi:10.1016/j.foodchem.2017.07.047 https://hdl.handle.net/2268/213560

Liu, X., Mu, T., Sun, H., Zhan, M., Chen, J., & Fauconnier, M.-L. (2018). Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chemistry, 239, 1064-1074. doi:10.1016/j.foodchem.2017.07.047
Peer Reviewed verified by ORBi

Liu, X. (2017). QUALITY IMPROVEMENT OF POTATO STEAMED BREAD USING FOOD HYDROCOLLOIDS [Doctoral thesis, ULiège - Université de Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/212014

Liu, X., Mu, T., Yamul, K. D., Sun, H., Zhang, M., Chen, J., Fauconnier, M.-L., & Andrea. (2017). Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour. Journal of Food Science and Technology, 54 (6), 1597–1607. doi:10.1007/s13197-017-2591-y
Peer reviewed

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