Li X - Search Results

1

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound.

Huang Y, Xiang X, Luo X, Li X, Yu X, Li S. Huang Y, et al. Among authors: li s, li x. Ultrason Sonochem. 2021 Oct;78:105717. doi: 10.1016/j.ultsonch.2021.105717. Epub 2021 Aug 15. Ultrason Sonochem. 2021. PMID: 34509956 Free PMC article.

2

Effects of Several Natural Macromolecules on the Stability and Controlled Release Properties of Water-in-Oil-in-Water Emulsions.

Li J, Shi Y, Zhu Y, Teng C, Li X. Li J, et al. Among authors: li x. J Agric Food Chem. 2016 May 18;64(19):3873-80. doi: 10.1021/acs.jafc.6b00956. Epub 2016 May 9. J Agric Food Chem. 2016. PMID: 27137850

3

Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate.

Li ZH, Zhou B, Li XT, Li SG. Li ZH, et al. Food Sci Biotechnol. 2018 Aug 3;28(1):15-23. doi: 10.1007/s10068-018-0439-5. eCollection 2019 Feb. Food Sci Biotechnol. 2018. PMID: 30815290 Free PMC article.

4

Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol.

Lei Y, Gao S, Xiang X, Li X, Yu X, Li S. Lei Y, et al. Among authors: li s, li x. Int J Biol Macromol. 2021 Dec 1;192:644-653. doi: 10.1016/j.ijbiomac.2021.10.022. Epub 2021 Oct 13. Int J Biol Macromol. 2021. PMID: 34655580

5

Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure.

Liu Y, Lei Y, Kang X, Ouyang H, Li X, Yu X, Gu Q, Li S. Liu Y, et al. Among authors: li s, li x. Gels. 2023 Jan 20;9(2):91. doi: 10.3390/gels9020091. Gels. 2023. PMID: 36826261 Free PMC article.

6

Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan.

Xu D, Aihemaiti Z, Cao Y, Teng C, Li X. Xu D, et al. Among authors: li x. Food Chem. 2016 Jul 1;202:156-64. doi: 10.1016/j.foodchem.2016.01.052. Epub 2016 Jan 13. Food Chem. 2016. PMID: 26920280

7

The effects of biomacromolecules on the physical stability of W/O/W emulsions.

Li J, Zhu Y, Teng C, Xiong K, Yang R, Li X. Li J, et al. Among authors: li x. J Food Sci Technol. 2017 Feb;54(2):469-480. doi: 10.1007/s13197-017-2488-9. Epub 2017 Jan 28. J Food Sci Technol. 2017. PMID: 28242946 Free PMC article.

8

Purification, identification and properties of a new blue pigment produced from Streptomyces sp. A1013Y.

Zhu Y, Shang X, Yang L, Zheng S, Liu K, Li X. Zhu Y, et al. Among authors: li x. Food Chem. 2020 Mar 5;308:125600. doi: 10.1016/j.foodchem.2019.125600. Epub 2019 Oct 15. Food Chem. 2020. PMID: 31648091

9

The inhibitory activity of alginate against allergic reactions in an ovalbumin-induced mouse model.

Yu B, Bi D, Yao L, Li T, Gu L, Xu H, Li X, Li H, Hu Z, Xu X. Yu B, et al. Among authors: li t, li x, li h. Food Funct. 2020 Mar 26;11(3):2704-2713. doi: 10.1039/d0fo00170h. Food Funct. 2020. PMID: 32163080

10

Improved thermostability, acid tolerance as well as catalytic efficiency of Streptomyces rameus L2001 GH11 xylanase by N-terminal replacement.

Wu Q, Zhang C, Zhu W, Lu H, Li X, Yang Y, Xu Y, Li W. Wu Q, et al. Among authors: li w, li x. Enzyme Microb Technol. 2023 Jan;162:110143. doi: 10.1016/j.enzmictec.2022.110143. Epub 2022 Oct 17. Enzyme Microb Technol. 2023. PMID: 36335858

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