Li J - Search Results

1

Ultrasound-assisted extraction of polyphenols from lotus rhizome epidermis by alcohol/salt-based aqueous two-phase system: Optimization, extraction mechanism and antioxidant activities.

Chen X, He Y, Liu Z, Huang Z, Xu C, Liu Y, Haran Y, Nisar W, Yan S, Li J. Chen X, et al. Among authors: li j. Food Chem. 2024 Sep 30;453:139620. doi: 10.1016/j.foodchem.2024.139620. Epub 2024 May 17. Food Chem. 2024. PMID: 38761727

2

Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion.

Zhao W, Xie W, Du S, Yan S, Li J, Wang Q. Zhao W, et al. Among authors: li j. Food Chem. 2016 Nov 15;211:409-14. doi: 10.1016/j.foodchem.2016.05.075. Epub 2016 May 13. Food Chem. 2016. PMID: 27283649

3

Acetic acid pretreatment improves the hardness of cooked potato slices.

Zhao W, Shehzad H, Yan S, Li J, Wang Q. Zhao W, et al. Among authors: li j. Food Chem. 2017 Aug 1;228:204-210. doi: 10.1016/j.foodchem.2017.01.156. Epub 2017 Feb 2. Food Chem. 2017. PMID: 28317714

4

Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey).

Li X, Liu G, Tu Y, Li J, Yan S. Li X, et al. Among authors: li j. Food Chem. 2019 Apr 25;278:502-508. doi: 10.1016/j.foodchem.2018.10.086. Epub 2018 Oct 17. Food Chem. 2019. PMID: 30583404

5

The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking.

Liu G, Li X, Yan S, Li J. Liu G, et al. Among authors: li j, li x. Food Chem. 2019 May 1;279:373-378. doi: 10.1016/j.foodchem.2018.11.145. Epub 2018 Dec 6. Food Chem. 2019. PMID: 30611503

6

Mechanism of lipid metabolism regulation by soluble dietary fibre from micronized and non-micronized powders of lotus root nodes as revealed by their adsorption and activity inhibition of pancreatic lipase.

Chen H, Li J, Yao R, Yan S, Wang Q. Chen H, et al. Among authors: li j. Food Chem. 2020 Feb 1;305:125435. doi: 10.1016/j.foodchem.2019.125435. Epub 2019 Aug 29. Food Chem. 2020. PMID: 31494497

7

Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides.

Liu G, Liu Y, Yan S, Li J. Liu G, et al. Among authors: li j. Carbohydr Polym. 2020 Jul 15;240:116209. doi: 10.1016/j.carbpol.2020.116209. Epub 2020 Mar 24. Carbohydr Polym. 2020. PMID: 32475543

8

Effects of air discharge on surface charges and cell walls of Fusarium oxysporum.

Liu M, Tang H, Jiang H, Li J, Yan S, Wang Q. Liu M, et al. Among authors: li j. Int Microbiol. 2021 Aug;24(3):415-425. doi: 10.1007/s10123-020-00157-7. Epub 2021 May 8. Int Microbiol. 2021. PMID: 33963940

9

Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation.

Liu Y, Liu J, Liu G, Duan R, Sun Y, Li J, Yan S, Li B. Liu Y, et al. Among authors: li j, li b. Food Chem. 2022 Feb 15;370:130962. doi: 10.1016/j.foodchem.2021.130962. Epub 2021 Aug 26. Food Chem. 2022. PMID: 34555774

10

The mechanism of interaction between lotus rhizome polyphenol oxidase and ascorbic acid: Inhibitory activity, thermodynamics, and conformation analysis.

Li C, Li J, Yan S, Wang Q. Li C, et al. Among authors: li j. J Food Biochem. 2022 May;46(5):e14047. doi: 10.1111/jfbc.14047. Epub 2022 Feb 3. J Food Biochem. 2022. PMID: 35118685

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