1、Yue Li, Charles F. Shoemaker, Jianguo Ma, Kim Jin Moon and Fang Zhong. Structure-viscosity relationships for starches from different ricevarieties during heating. Food Chemistry, 2008, 106, 1105-1112.
2、Yue Li, Shoemaker, Xueran Shen, Jianguo Ma, AM Ibá?ez-Carranza and Fang Zhong. The isolation of rice starch with food grade proteases combined with other treatments. Food Science and Technology International, 2008, 14 (3), 215-224.
3、Yue Li, Charles F. Shoemaker, Jianguo Ma, Xueran Shen and Fang Zhong. Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films. Food Chemistry, 2008, 109(3), 616-623.
4、Yue Li, Zhong Fang, MA Jianguo, GU Xiaohong. Spectra analysis on rice starches fromdifferent varieties during pasting. Acta Polymerica Sinica, 2008, 7, 720-725.
5、Yue Li, Fang Lu, Jianguo Ma, Charles F. Shoemaker, Fang Zhong, Functional properties of the Maillard reaction products of rice protein with sugar, Food Chemistry, 2009，117，69-74.
6、Yue Li, Charles F. Shoemaker, Jianguo Ma, Changrong Luo and Fang Zhong. Effects of Alcalase/Protease N treatments on rice starch isolation and their effects on its properties. Food Chemistry, 2009, 114(3), 821-828.
7、Yue Li, Yun Feng, Song Zhu, Changrong Luo, Jianguo Ma, Fang Zhong. The effect of alkalization on the bioactive and flavour related components in commercial cocoa powder, Journal of Food Composition and Analysis, 2012, 25, 17-23.
8、Yue Li, Fang Zhong, Wei Ji, Wallace Yokoyama, Charles F. Shoemaker. Functional properties of Maillard reaction products of rice protein hydrolysates withmono-, oligo- and polysaccharides. Food Hydrocolloids, 2013, 30:53-63.
10、Yue Li, Huien Zhang, Charles F. Shoemaker, Zhiting Xu, Song Zhu, Fang Zhong. Effect of dry heat treatment with xanthan on waxy rice starch. Carbohydrate Polymers, 92 (2013) 1647–1652
11、Huan Liu, Rong Liang, John Antoniou, Fei Liu, Charles F. Shoemaker, Yue Li*, Fang Zhong*. The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch. Food Chemistry 159 (2014) 222–229.
12、Yue Li, Michael Driver, Eric Decker, Lili He. Lipid and lipid oxidation analysis using surface enhanced Raman spectroscopy (SERS) coupled with silver dendrites. Food Research International 58 (2014) 1–6.
13、Yue Li, Song Zhu, Yun Feng, Feifei Xu, Jianguo Ma, and Fang Zhong. Influence of Alkalization Treatment on the Color Quality and the Total Phenolic and Anthocyanin Contents in Cocoa Powder. Food Science and Biotechnology. 2014, 23: 59-63.
14、Yue Li, Michael Driver, Thunnalin Winuprasith, Jinkai Zheng, David Julian McClements, Lili He. In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles. Analyst, 2014, 139, 5075-5078.
15、Jing Qi, Wallace Yokoyama, Kingsley George Masamba, Hamid Majeed,Fang Zhong* and Yue Li*. Structural and physico-chemical properties of insoluble rice bran fiber: effect of acid–base induced modifications. RSC Adv., 2015, 5, 79915-79923.
16、Yue Li, Wallace Yokoyama, Jia Wu, Jianguo Ma and Fang Zhong*.Properties of edible films based on pullulan–chitosan blended film-forming solutions at different pH. RSC Adv., 2015, 5, 105844-105850.
17、Yue Li, Wallace Yokoyama, Shengnan Xu, Song Zhu, Jianguo Ma and Fang Zhong*. Formation and stability of W/O microemulsion formed by food grade ingredients and its oral delivery of insulin in mice. Journal of Functional Foods, 2017, 30, 134–141.
18、Yue Li, Guangqin Ding, Wallace Yokoyama, Fang Zhong*. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of Cereal Science, 2018, 79, 106-112.
19、Cuihong Yang, Fang Zhong, H. Douglas Go?c, Yue Li*. Study on starch-protein interactions and their e?ects on physicochemical and digestible properties of the blends. Food Chemistry, 2019, 280, 51–58
20、Song Zhu, Chaodong Du, Tian Yu, Xin Cong, Yuanfa Liu, Shangwei Chen, Yue Li*. Antioxidant Activity of Selenium-Enriched Peptides from the Protein Hydrolysate ofCardamine violifolia.Journal of Food Science, 2019, 84 (12), 3504-3511
21、Bo Liu, Fang Zhong, Wallace Yokoyama, Dejian Huang, Song Zhu, Yue Li*. Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch,Carbohydrate Polymers, 2020, 24, 116667.
23、Song Zhu, Shang-Wei Chen, Yue Li*. Simultaneous analysis of thirteen phytohormones in fruits and vegetables by SPE-HPLC–DAD. Food science and biotechnology, 2020, 29(11), 1587–1595.
24、Junge Shang, Fang Zhong, Song Zhu, Jiaoling Wang, Dejian Huang, Yue Li*. Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees. Arabian Journal of Chemistry, 2020,13, 8051–8059.
25、Meihui Yu, Bo Liu, Fang Zhong, Qian Wan, Song Zhu, Dejian Huang, Yue Li*. Interactions between caffeic acid and corn starch with varying amylose content and their effects on starch digestion.Food Hydrocolloids, 2021, 114, 106544.
26、Junge Shang, Fang Zhong, Song Zhu, Dejian Huang, Yue Li*. Formation, structural characteristics and physiochemical properties of beeswax oleogel prepared with tea polyphenols loaded gelator. Food & Function, 2021, 12, 1662–1671.
27、Song Zhu, Bo Liu, Fang Wang, Dejian Huang, Fang Zhong, Yue Li*. Characterization and in vitro digestion properties of cassava starch and epigallocatechin-3-gallate (EGCG) blend, LWT - Food Science and Technology 137 (2021) 110398.
28、Liu, B., Zhong, F., Yokoyama, W., Huang, D., Zhu, S., & Li, Y*. (2020). Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch. Carbohydrate polymers, 247, 116667.