Li H - Search Results

1

Changes of the main components, physicochemical properties of distiller's grains after extrusion processing with focus on modification mechanism.

Wang C, Liu Y, Xu L, Xin C, Tan Z, Zhang X, Ma C, Chen S, Li H. Wang C, et al. Among authors: li h. Food Chem. 2022 Oct 1;390:133187. doi: 10.1016/j.foodchem.2022.133187. Epub 2022 May 10. Food Chem. 2022. PMID: 35569400

2

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.

Huang Y, Li H, Huang T, Li F, Sun J. Huang Y, et al. Among authors: li f, li h. Food Chem. 2014 Apr 15;149:31-9. doi: 10.1016/j.foodchem.2013.10.081. Epub 2013 Oct 26. Food Chem. 2014. PMID: 24295673

3

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles.

Zhang D, Li H, Emara AM, Hu Y, Wang Z, Wang M, He Z. Zhang D, et al. Among authors: li h. Food Chem. 2020 Jun 15;315:126226. doi: 10.1016/j.foodchem.2020.126226. Epub 2020 Jan 19. Food Chem. 2020. PMID: 32018081

4

Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.

Zhang D, Li H, Emara AM, Wang Z, Chen X, He Z. Zhang D, et al. Among authors: li h. Food Chem. 2020 Dec 1;332:127414. doi: 10.1016/j.foodchem.2020.127414. Epub 2020 Jun 27. Food Chem. 2020. PMID: 32615379

5

Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics.

Zhang D, Li H, Wang Z, Emara AM, Hu Y, He Z. Zhang D, et al. Among authors: li h. Food Chem. 2020 Dec 1;332:127396. doi: 10.1016/j.foodchem.2020.127396. Epub 2020 Jun 24. Food Chem. 2020. PMID: 32615386

6

Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat.

Wang C, Chang T, Dong S, Zhang D, Ma C, Chen S, Li H. Wang C, et al. Among authors: li h. Food Chem. 2020 Dec 1;332:127375. doi: 10.1016/j.foodchem.2020.127375. Epub 2020 Jun 20. Food Chem. 2020. PMID: 32622189

7

Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp.

Cao Y, Jiang L, Suo W, Deng Y, Zhang M, Dong S, Guo P, Chen S, Li H. Cao Y, et al. Among authors: li h. Food Chem. 2021 Oct 30;360:130015. doi: 10.1016/j.foodchem.2021.130015. Epub 2021 May 6. Food Chem. 2021. PMID: 33993072

8

Microparticle prepared by chitosan coating on the extruded mixture of corn starch, resveratrol, and α-amylase controlled the resveratrol release.

Song J, Zong J, Ma C, Chen S, Li H, Zhang D. Song J, et al. Among authors: li h. Int J Biol Macromol. 2021 Aug 31;185:773-781. doi: 10.1016/j.ijbiomac.2021.06.154. Epub 2021 Jun 27. Int J Biol Macromol. 2021. PMID: 34186124

9

Bioconversion of Apple Pomace into Microbial Protein Feed Based on Extrusion Pretreatment.

Yang Z, Jiang L, Zhang M, Deng Y, Suo W, Zhang H, Wang C, Li H. Yang Z, et al. Among authors: li h. Appl Biochem Biotechnol. 2022 Apr;194(4):1496-1509. doi: 10.1007/s12010-021-03727-1. Epub 2021 Nov 11. Appl Biochem Biotechnol. 2022. PMID: 34762272

10

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp.

Zhang M, Suo W, Deng Y, Jiang L, Qi M, Liu Y, Li L, Wang C, Zheng H, Li H. Zhang M, et al. Among authors: li h, li l. Ultrason Sonochem. 2022 Jan;82:105912. doi: 10.1016/j.ultsonch.2022.105912. Epub 2022 Jan 12. Ultrason Sonochem. 2022. PMID: 35033979 Free PMC article.

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