Li XL - Search Results

1

Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation Mechanism.

Li XL, Xie QT, Liu WJ, Xu BC, Zhang B. Li XL, et al. J Agric Food Chem. 2021 Sep 1;69(34):9905-9914. doi: 10.1021/acs.jafc.1c02105. Epub 2021 Aug 20. J Agric Food Chem. 2021. PMID: 34412476

2

Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.

Zhang B, Meng R, Li XL, Liu WJ, Cheng JS, Wang W. Zhang B, et al. Among authors: li xl. Food Chem. 2021 Mar 29;357:129726. doi: 10.1016/j.foodchem.2021.129726. Online ahead of print. Food Chem. 2021. PMID: 33866240

3

Self-Assembled Micellar Nanoparticles by Enzymatic Hydrolysis of High-Density Lipoprotein for the Formation and Stability of High Internal Phase Emulsions.

Liu WJ, Li XL, Xu BC, Zhang B. Liu WJ, et al. Among authors: li xl. J Agric Food Chem. 2021 Sep 22;69(37):11015-11025. doi: 10.1021/acs.jafc.1c03070. Epub 2021 Sep 8. J Agric Food Chem. 2021. PMID: 34494822

4

Emulsifying and emulsion stabilizing properties of hydrolysates of high-density lipoprotein from egg yolk.

Liu WJ, Li XL, Li SG, Xu BC, Zhang B. Liu WJ, et al. Among authors: li xl, li sg. Food Chem. 2022 Feb 1;369:130891. doi: 10.1016/j.foodchem.2021.130891. Epub 2021 Aug 17. Food Chem. 2022. PMID: 34507089

5

Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature.

Li XL, Liu WJ, Xu BC, Zhang B. Li XL, et al. Food Chem. 2022 Feb 15;370:130899. doi: 10.1016/j.foodchem.2021.130899. Epub 2021 Aug 23. Food Chem. 2022. PMID: 34509149

6

Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages.

Li XL, Meng R, Xu BC, Zhang B, Cui B, Wu ZZ. Li XL, et al. Food Chem. 2022 Sep 30;389:133005. doi: 10.1016/j.foodchem.2022.133005. Epub 2022 Apr 19. Food Chem. 2022. PMID: 35490528

7

OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability.

Li XL, Liu WJ, Xu BC, Zhang B, Wang W, Su DL. Li XL, et al. Food Chem. 2023 Mar 15;404(Pt A):134590. doi: 10.1016/j.foodchem.2022.134590. Epub 2022 Oct 13. Food Chem. 2023. PMID: 36444015

8

Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS.

Liu J, Zhao H, Chang X, Li X, Zhang Y, Zhu B, Wang X. Liu J, et al. Food Chem X. 2023 Apr 26;18:100690. doi: 10.1016/j.fochx.2023.100690. eCollection 2023 Jun 30. Food Chem X. 2023. PMID: 37179977 Free PMC article.

9

Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase.

Sun H, Zhao Y, Li X, Huang M, Qiao C, Sun J. Sun H, et al. Food Chem. 2024 Jun 15;443:138609. doi: 10.1016/j.foodchem.2024.138609. Epub 2024 Jan 28. Food Chem. 2024. PMID: 38295569

10

The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat.

Wang J, Zhao R, Liu Y, Hu T, Li X, He L, Guo Z, Chen C, Shi X. Wang J, et al. Food Chem X. 2024 Oct 9;24:101887. doi: 10.1016/j.fochx.2024.101887. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39498258 Free PMC article.

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