Li Y - Search Results

1

Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties.

Li Y, Dong L, Liu Y, Chen Q, Wu Z, Liu L, Farag MA, Liu L. Li Y, et al. Food Chem. 2024 Mar 1;435:137572. doi: 10.1016/j.foodchem.2023.137572. Epub 2023 Sep 23. Food Chem. 2024. PMID: 37778268

2

Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran.

Li Y, Zhang Y, Dong L, Li Y, Liu Y, Liu Y, Liu L, Liu L. Li Y, et al. Food Chem. 2024 Mar 30;437(Pt 1):137834. doi: 10.1016/j.foodchem.2023.137834. Epub 2023 Oct 21. Food Chem. 2024. PMID: 37897817

3

The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking.

Dong L, Zhang Y, Li Y, Liu Y, Chen Q, Liu L, Farag M, Liu L. Dong L, et al. Among authors: li y. Food Funct. 2023 Nov 13;14(22):10221-10231. doi: 10.1039/d3fo02474a. Food Funct. 2023. PMID: 37916290

4

Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems.

Chen Q, Liu Y, Li Y, Dong L, Liu Y, Liu L, Farag MA, Liu L. Chen Q, et al. Among authors: li y. Food Res Int. 2024 Jan;175:113726. doi: 10.1016/j.foodres.2023.113726. Epub 2023 Nov 24. Food Res Int. 2024. PMID: 38128987

5

Hyaluronic acid-decorated lipid nanocarriers as novel vehicles for curcumin: Improved stability, cellular absorption, and anti-inflammatory effects.

Feng J, Wang Z, Huang W, Zhao X, Xu L, Teng C, Li Y. Feng J, et al. Among authors: li y. Food Chem. 2025 Jan 15;463(Pt 4):141420. doi: 10.1016/j.foodchem.2024.141420. Epub 2024 Sep 28. Food Chem. 2025. PMID: 39369603

6

Discovery and mechanistic analysis of a novel source protein glutaminase PG5 and its potential application.

Leng W, Li Y, Liang X, Li X, Gao R. Leng W, et al. Among authors: li y, li x. Food Chem. 2024 Nov 1;457:140121. doi: 10.1016/j.foodchem.2024.140121. Epub 2024 Jun 15. Food Chem. 2024. PMID: 38905834

7

Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein.

Li Y, Zhang Y, He G, Qiao Z, Yang R, Zhou X, Chen L, Feng X. Li Y, et al. Food Chem. 2024 Dec 1;460(Pt 3):140655. doi: 10.1016/j.foodchem.2024.140655. Epub 2024 Jul 31. Food Chem. 2024. PMID: 39128365

8

Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy.

Leng W, Li Y, Liang X, Yuan L, Li X, Gao R. Leng W, et al. Among authors: li y, li x. Food Chem. 2024 Dec 15;461:140845. doi: 10.1016/j.foodchem.2024.140845. Epub 2024 Aug 12. Food Chem. 2024. PMID: 39154467

9

Synergism of Cry1 Toxins by a Fusion Protein Derived from a Cadherin Fragment and an Antibody Peptide.

Gao M, Zhong J, Lu L, Li Y, Zhang Z. Gao M, et al. Among authors: li y. J Agric Food Chem. 2024 Sep 11;72(36):19689-19698. doi: 10.1021/acs.jafc.4c05875. Epub 2024 Aug 27. J Agric Food Chem. 2024. PMID: 39189874

10

Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes.

Li Y, Liu X, Zhang J, Yang Z, Zhou C, Wu P, Li C, Xu X, Tang C, Zhou G, Liu Y. Li Y, et al. Among authors: li c. Food Chem. 2025 Jan 15;463(Pt 1):140844. doi: 10.1016/j.foodchem.2024.140844. Epub 2024 Aug 10. Food Chem. 2025. PMID: 39236387

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