Li X - Search Results

1

Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder.

Zhang G, Zhong Y, Zhang X, Wang Y, Sun Y, Li X, Liu Z, Liang J. Zhang G, et al. Among authors: li x. Foods. 2024 Feb 26;13(5):715. doi: 10.3390/foods13050715. Foods. 2024. PMID: 38472828 Free PMC article.

2

Decolorization affects the structural characteristics and antioxidant activity of polysaccharides from Thesium chinense Turcz: Comparison of activated carbon and hydrogen peroxide decolorization.

Shao L, Sun Y, Liang J, Li M, Li X. Shao L, et al. Among authors: li x, li m. Int J Biol Macromol. 2020 Jul 15;155:1084-1091. doi: 10.1016/j.ijbiomac.2019.11.074. Epub 2019 Nov 9. Int J Biol Macromol. 2020. PMID: 31715240

3

The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder.

Zhang Y, Ruan C, Wang J, Han J, Shao Z, Li X, Sun Y, Liang J. Zhang Y, et al. Among authors: li x. Food Sci Technol Int. 2021 Sep;27(6):554-562. doi: 10.1177/1082013220973822. Epub 2020 Nov 25. Food Sci Technol Int. 2021. PMID: 33236641

4

Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice.

Wang J , Li M , Wang C , Dai Y , Sun Y , Li X , Heider CG , Wu X , Liang J . Wang J , et al. Among authors: li x, li m. Food Funct. 2021 Jan 21;12(2):739-746. doi: 10.1039/d0fo02074e. Epub 2020 Dec 22. Food Funct. 2021. PMID: 33350998

5

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour.

Zhang X, Gao Y, Wang R, Sun Y, Li X, Liang J. Zhang X, et al. Among authors: li x. Biology (Basel). 2022 Dec 14;11(12):1817. doi: 10.3390/biology11121817. Biology (Basel). 2022. PMID: 36552326 Free PMC article.

6

Fabrication, characterization, and emulsifying properties of complex based on pea protein isolate/pectin for the encapsulation of pterostilbene.

Tang Z, Tao Y, Huang Q, Huang Y, Huang J, Wu Y, Jing X, Yang T, Li X, Liang J, Sun Y. Tang Z, et al. Among authors: li x. Food Chem X. 2023 Mar 27;18:100663. doi: 10.1016/j.fochx.2023.100663. eCollection 2023 Jun 30. Food Chem X. 2023. PMID: 37064496 Free PMC article.

7

Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder.

Gao Y, Zhang X, Wang R, Sun Y, Li X, Liang J. Gao Y, et al. Among authors: li x. Foods. 2024 Apr 12;13(8):1185. doi: 10.3390/foods13081185. Foods. 2024. PMID: 38672857 Free PMC article.

8

Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl₂ as fat replacers: Insights from physicochemical and sensory properties.

Huang Q, Wu Y, Xu X, Cheng X, Tao Y, Jing X, Tang Z, Li X, Liang J, Zhang H, Granato D, Sun Y. Huang Q, et al. Among authors: li x. Int J Biol Macromol. 2024 Nov;279(Pt 4):135344. doi: 10.1016/j.ijbiomac.2024.135344. Epub 2024 Sep 17. Int J Biol Macromol. 2024. PMID: 39265906 Free article.

9

Improvement of in vivo iron bioavailability using mung bean peptide-ferrous chelate.

Ding X, Xu M, Li H, Li X, Li M. Ding X, et al. Among authors: li h, li x, li m. Food Res Int. 2024 Aug;190:114602. doi: 10.1016/j.foodres.2024.114602. Epub 2024 Jun 5. Food Res Int. 2024. PMID: 38945571

10

Peptide composition analysis, structural characterization, and prediction of iron binding modes of small molecular weight peptides from mung bean.

Ding X, Li H, Xu M, Li X, Li M. Ding X, et al. Among authors: li h, li x, li m. Food Res Int. 2024 Jan;175:113735. doi: 10.1016/j.foodres.2023.113735. Epub 2023 Nov 23. Food Res Int. 2024. PMID: 38129044

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