Li L - Search Results

1

Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food.

Li L, Wang YQ, Zhang LD, Yan JN, Wang C, Lai B, Wu HT. Li L, et al. Food Chem. 2025 Feb 1;464(Pt 2):141712. doi: 10.1016/j.foodchem.2024.141712. Epub 2024 Oct 18. Food Chem. 2025. PMID: 39447262

2

Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels.

Yan JN, Cui XF, Jiang XY, Li L, Sun W, Wu HT. Yan JN, et al. Among authors: li l. J Food Sci. 2022 Jul;87(7):2953-2964. doi: 10.1111/1750-3841.16163. Epub 2022 Jun 10. J Food Sci. 2022. PMID: 35686600

3

Gel properties and interactions of scallop (Patinopecten yessoensis) male gonad hydrolysates and nonionic polysaccharide mixtures.

Jiang XY, Yan JN, Li L, Sun W, Nie B, Wu HT. Jiang XY, et al. Among authors: li l. Food Chem. 2022 Nov 15;394:133482. doi: 10.1016/j.foodchem.2022.133482. Epub 2022 Jun 14. Food Chem. 2022. PMID: 35777253

4

Effects of palm olein and palm stearin on cecal and fecal microbiota of C57BL/6J mice under low and high fat intakes.

Wan L, Li L, Zhang X, Li B, Harro JM, Shirtliff ME. Wan L, et al. Among authors: li l, li b. Food Chem. 2023 Mar 15;404(Pt B):134693. doi: 10.1016/j.foodchem.2022.134693. Epub 2022 Oct 19. Food Chem. 2023. PMID: 36323033

5

Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate.

Zhang Q, Wang YQ, Li L, Song HL, Wu HT, Zhu BW. Zhang Q, et al. Among authors: li l. Food Chem X. 2024 Feb 29;22:101260. doi: 10.1016/j.fochx.2024.101260. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38450386 Free PMC article.

6

Binary hydrogels constructed from lotus rhizome starch and different types of carrageenan for dysphagia management: Nonlinear rheological behaviors and structural characteristics.

Jiang XY, Li L, Yan JN, Wang C, Lai B, Wu HT. Jiang XY, et al. Among authors: li l. Food Chem X. 2024 May 15;22:101466. doi: 10.1016/j.fochx.2024.101466. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38808164 Free PMC article.

7

κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation.

He N, Chen X, Li L, Wang S, Lan M, Yuan Y, Zhang Z, Li T, Zhang X, He X, Li B. He N, et al. Among authors: li t, li l, li b. Food Chem. 2024 Oct 30;456:139859. doi: 10.1016/j.foodchem.2024.139859. Epub 2024 May 27. Food Chem. 2024. PMID: 38870800

8

Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment.

Yin SW, Tang CH, Wen QB, Yang XQ, Li L. Yin SW, et al. Among authors: li l. Food Chem. 2008 Oct 15;110(4):938-45. doi: 10.1016/j.foodchem.2008.02.090. Epub 2008 Mar 18. Food Chem. 2008. PMID: 26047283

9

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish.

Xu Y, Li L, Regenstein JM, Gao P, Zang J, Xia W, Jiang Q. Xu Y, et al. Among authors: li l. Food Chem. 2018 Aug 1;256:259-267. doi: 10.1016/j.foodchem.2018.02.142. Epub 2018 Feb 26. Food Chem. 2018. PMID: 29606447

10

The joint effect of ultrasound and magnetic Fe₃O₄ nanoparticles on the yield of 2,6-dimethoxy-ρ-benzoquinone from fermented wheat germ: Comparison of evolutionary algorithms and interactive analysis of paired-factors.

Zheng ZY, Xie G, Li L, Liu WL. Zheng ZY, et al. Among authors: li l. Food Chem. 2020 Jan 1;302:125275. doi: 10.1016/j.foodchem.2019.125275. Epub 2019 Jul 27. Food Chem. 2020. PMID: 31442701

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