1. A novel maltooligosaccharide-forming amylase from Bacillus stearothermophilus. (August 2019) Authors: Wang, Yinglan; Pan, Sihui; Jiang, Zihang; Liu, Siyu; Feng, Yan; Gu, Zhengbiao; Li, Caiming; Li, Zhaofeng Journal: Food bioscience Issue: Volume 30(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A systematic review of rice noodles: Raw material, processing method and quality improvement. (January 2021) Authors: Li, Caiming; You, Yuxian; Chen, Di; Gu, Zhengbiao; Zhang, Yuzhu; Holler, Tod P.; Ban, Xiaofeng; Hong, Yan; Cheng, Li; Li, Zhaofeng Journal: Trends in food science & technology Issue: Volume 107(2021) Page Start: 389 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A temperature‐mediated two‐step saccharification process enhances maltose yield from high‐concentration maltodextrin solutions. (22nd December 2020) Authors: Li, Caiming; Kong, Haocun; Yang, Qianwen; Gu, Zhengbiao; Ban, Xiaofeng; Cheng, Li; Hong, Yan; Li, Zhaofeng Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 9(2021) Page Start: 3742 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Additional salt bridges improve the thermostability of 1, 4-α-glucan branching enzyme. (30th June 2020) Authors: Ban, Xiaofeng; Wu, Jing; Kaustubh, Bhalerao; Lahiri, Pratik; Dhoble, Abhishek S.; Gu, Zhengbiao; Li, Caiming; Cheng, Li; Hong, Yan; Tong, Yi; Li, Zhaofeng Journal: Food chemistry Issue: Volume 316(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Alcohol complexing agents influence bacterial α-cyclodextrin production. (January 2021) Authors: Li, Caiming; You, Yuxian; Lu, Zi; Gu, Zhengbiao; Hong, Yan; Cheng, Li; Ban, Xiaofeng; Li, Zhaofeng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 135(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum. (September 2021) Authors: Li, Yang; Li, Caiming; Ban, Xiaofeng; Cheng, Li; Hong, Yan; Gu, Zhengbiao; Li, Zhaofeng Journal: Food hydrocolloids Issue: Volume 118(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Alternations in the chain length distribution of polysaccharides by adjusting the active sites of the 1, 4-α-glucan branching enzyme. (December 2022) Authors: Ban, Xiaofeng; Wang, Tao; Jiang, Haimin; Li, Caiming; Gu, Zhengbiao; Cheng, Li; Hong, Yan; Li, Zhaofeng Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities. Issue 13 (19th May 2023) Authors: Hu, Xiaohui; Cheng, Li; Hong, Yan; Li, Zhaofeng; Li, Caiming; Gu, Zhengbiao Journal: Critical reviews in food science and nutrition Issue: Volume 63:Issue 13(2023) Page Start: 1930 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Bacterial 1, 4-α-glucan branching enzymes: characteristics, preparation and commercial applications. (2nd April 2020) Authors: Ban, Xiaofeng; Dhoble, Abhishek S.; Li, Caiming; Gu, Zhengbiao; Hong, Yan; Cheng, Li; Holler, Tod P.; Kaustubh, Bhalerao; Li, Zhaofeng Journal: Critical reviews in biotechnology Issue: Volume 40:Number 3(2020) Page Start: 380 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Buckwheat digestibility affected by the chemical and structural features of its main components. (November 2019) Authors: Yang, Jie; Gu, Zhengbiao; Zhu, Ling; Cheng, Li; Li, Zhaofeng; Li, Caiming; Hong, Yan Journal: Food hydrocolloids Issue: Volume 96(2019) Page Start: 596 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗