Yang L - Search Results

1

PANI sensor for monitoring the oxidative degradation of wine using cyclic voltammetry.

Begum P, Yang L, Morozumi T, Sone T, Kawaguchi T. Begum P, et al. Among authors: yang l. Food Chem. 2023 Jul 15;414:135740. doi: 10.1016/j.foodchem.2023.135740. Epub 2023 Feb 18. Food Chem. 2023. PMID: 36842203 Free article.

2

An electrochemical sensor derived from Cu-BTB MOF for the efficient detection of diflubenzuron in food and environmental samples.

Ji XX, Liu YL, Chang XY, Li RL, Ye F, Yang L, Fu Y. Ji XX, et al. Among authors: yang l. Food Chem. 2023 Dec 1;428:136802. doi: 10.1016/j.foodchem.2023.136802. Epub 2023 Jul 4. Food Chem. 2023. PMID: 37421661

3

An in-depth investigation of molecular interaction in zeaxanthin/corn silk glycan complexes and its positive role in hypoglycemic activity.

Yang L, Zi C, Li Y, Huang J, Gu Z, Wang C, Hu JM, Jiang Z, Zhang W. Yang L, et al. Food Chem. 2024 Apr 16;438:137986. doi: 10.1016/j.foodchem.2023.137986. Epub 2023 Nov 14. Food Chem. 2024. PMID: 38000158

4

Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion.

Li B, Chen Q, Mu L, Liu S, Xiang F, Yang L, Duan S, Li F, Man-Yau Szeto I. Li B, et al. Among authors: yang l. Food Chem. 2024 May 15;440:137522. doi: 10.1016/j.foodchem.2023.137522. Epub 2023 Oct 11. Food Chem. 2024. PMID: 38128430

5

Low-frequency alternating magnetic field and CaCl₂ influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein.

Zhao S, Liu Y, Yang L, Zhao Y, Zhu M, Wang H, Kang Z, Ma H. Zhao S, et al. Among authors: yang l. Food Chem X. 2024 Mar 31;22:101341. doi: 10.1016/j.fochx.2024.101341. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38586222 Free PMC article.

6

Anti-glycation level of pectic oligosaccharide in orange peel and its stability in accelerated storage temperature.

Yan H, Zhang X, Yang L, Shen Y, Liu L. Yan H, et al. Among authors: yang l. Food Chem. 2023 Jan 1;398:133886. doi: 10.1016/j.foodchem.2022.133886. Epub 2022 Aug 8. Food Chem. 2023. PMID: 35963218

7

Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture.

Tian M, Lin K, Yang L, Jiang B, Zhang B, Zhu X, Ren D, Yu H. Tian M, et al. Among authors: yang l. Food Chem X. 2023 Sep 16;20:100881. doi: 10.1016/j.fochx.2023.100881. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 37767060 Free PMC article.

8

Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers.

Zhou Z, Ren F, Huang Q, Cheng H, Cun Y, Ni Y, Wu W, Xu B, Yang Q, Yang L. Zhou Z, et al. Among authors: yang q, yang l. Food Chem. 2024 Jun 30;444:138562. doi: 10.1016/j.foodchem.2024.138562. Epub 2024 Jan 26. Food Chem. 2024. PMID: 38330602

9

Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.

Zhao S, Yang L, Chen X, Zhao Y, Ma H, Wang H, Su A. Zhao S, et al. Among authors: yang l. Food Chem. 2024 Oct 15;455:139902. doi: 10.1016/j.foodchem.2024.139902. Epub 2024 May 29. Food Chem. 2024. PMID: 38820644

10

Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine.

Yang L, Zhu X, Mao Y, Zhang X, Xu B, Yang X. Yang L, et al. Among authors: yang x. Food Res Int. 2024 Aug;190:114636. doi: 10.1016/j.foodres.2024.114636. Epub 2024 Jun 10. Food Res Int. 2024. PMID: 38945625

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