Li S - Search Results

1

Broadly adapted and efficient enzymatic transesterification production of medium and long-chain triglycerides via coconut oil and long-chain triacylglycerols.

Yang C, Zhang Y, Xu Y, Zhou Y, Li S, Zheng M. Yang C, et al. Among authors: li s. Food Chem. 2025 Mar 30;469:142499. doi: 10.1016/j.foodchem.2024.142499. Epub 2024 Dec 17. Food Chem. 2025. PMID: 39724705

2

Self-assembly and interaction mechanisms of edible dock protein and flavonoids regulated by the phenolic hydroxyl position.

Zhou Q, Wang XJ, Li J, Wu YR, Wang W, Yu ZY, Xiao YQ, Liu YN, Li SY, Zheng MM, Zhou YB, Liu K. Zhou Q, et al. Food Chem. 2023 Oct 30;424:136383. doi: 10.1016/j.foodchem.2023.136383. Epub 2023 May 13. Food Chem. 2023. PMID: 37207603

3

Fabrication and characterization of novel prolamin nanoparticle-filled starch gels incorporating resveratrol.

Zhang L, Chen L, Li S, Yu Z, Zhou Y, Wang Y. Zhang L, et al. Among authors: li s. Int J Biol Macromol. 2024 May;268(Pt 2):131764. doi: 10.1016/j.ijbiomac.2024.131764. Epub 2024 Apr 22. Int J Biol Macromol. 2024. PMID: 38657935

4

l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility.

Li S, Zheng Y, Xu P, Zhu X, Zhou C. Li S, et al. Food Chem. 2018 Mar 1;242:22-28. doi: 10.1016/j.foodchem.2017.09.033. Epub 2017 Sep 8. Food Chem. 2018. PMID: 29037682

5

Relationship between the microstructure and physical properties of emulsifier based oleogels and cookies quality.

Li S, Zhu L, Wu G, Jin Q, Wang X, Zhang H. Li S, et al. Food Chem. 2022 May 30;377:131966. doi: 10.1016/j.foodchem.2021.131966. Epub 2021 Dec 29. Food Chem. 2022. PMID: 35008023

6

Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels.

Li S, Wu G, Li X, Jin Q, Wang X, Zhang H. Li S, et al. Among authors: li x. Food Chem. 2021 Sep 15;356:129667. doi: 10.1016/j.foodchem.2021.129667. Epub 2021 Mar 23. Food Chem. 2021. PMID: 33831829

7

Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels.

Li S, Zhu L, Li X, Wu G, Liu T, Qi X, Jin Q, Wang X, Zhang H. Li S, et al. Among authors: li x. J Sci Food Agric. 2022 Sep;102(12):5544-5553. doi: 10.1002/jsfa.11909. Epub 2022 Apr 18. J Sci Food Agric. 2022. PMID: 35368108

8

Improving Brightness and Stability of Si-Rhodamine for Super-Resolution Imaging of Mitochondria in Living Cells.

Song Y, Zhang X, Shen Z, Yang W, Wei J, Li S, Wang X, Li X, He Q, Zhang S, Zhang Q, Gao B. Song Y, et al. Among authors: li s, li x. Anal Chem. 2020 Sep 15;92(18):12137-12144. doi: 10.1021/acs.analchem.9b04926. Epub 2020 Aug 26. Anal Chem. 2020. PMID: 32844652

9

L-lysine and L-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical.

Xu P, Zheng Y, Zhu X, Li S, Zhou C. Xu P, et al. Among authors: li s. Asian-Australas J Anim Sci. 2018 Jun;31(6):905-913. doi: 10.5713/ajas.17.0617. Epub 2017 Dec 19. Asian-Australas J Anim Sci. 2018. PMID: 29268578 Free PMC article.

10

Anchoring Ni/NiO heterojunction on freestanding carbon nanofibers for efficient electrochemical water oxidation.

Liang C, Wang K, Xu F, Wang Y, Li S, Qu K, Lei L, Zhuang L, Xu Z. Liang C, et al. Among authors: li s. J Colloid Interface Sci. 2022 Nov 15;626:995-1002. doi: 10.1016/j.jcis.2022.07.013. Epub 2022 Jul 5. J Colloid Interface Sci. 2022. PMID: 35839680

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