Li, Yonghui

Brain Anatomical Network and Intelligence

Li, Y., Liu, Y., Li, J., Qin, W., Li, K., Yu, C., & Jiang, T. (2009) · PLoS Computational Biology

Advanced Neuroimaging Techniques and ApplicationsFunctional Brain Connectivity Studies

Cited by 597

Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate

Shen, Y., & Li, Y. (2021) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 164

Pea protein composition, functionality, modification, and food applications: A review.

Shen, Y., Hong, S., & Li, Y. (2022) · Advances in Food and Nutrition Research

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 107

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

Webb, D., Dogan, H., Li, Y., & Alavi, S. (2023) · Foods

Proteins in Food SystemsFood composition and properties

Cited by 103

Pea Protein and Starch: Functional Properties and Applications in Edible Films

Farshi, P., Mirmohammadali, S. N., Rajpurohit, B., Smith, J. S., & Li, Y. (2024) · Journal of Agriculture and Food Research

Nanocomposite Films for Food PackagingProteins in Food Systems

Cited by 78

Modulating Molecular Interactions in Pea Protein to Improve Its Functional Properties

Shen, Y., Du, Z., Wu, X., & Li, Y. (2022) · Journal of Agriculture and Food Research

Proteins in Food SystemsProtein Structure and Dynamics

Cited by 50

Incorporating Whole Pulse Flour from Cowpea, Navy Bean, and Red Bean in Whole Wheat Flour Bread

Rajpurohit, B., Tilley, M., Wu, X., & Li, Y. (2025) · Cereal Chemistry

Food composition and propertiesSeed and Plant Biochemistry

Cited by 2