Li C - Search Results

1

Optimisation and characterization of double emulsion derived from rice starch, rice protein isolates and rice bran oil.

Bako HK, Ibeogu HI, Bassey AP, Yar MS, Zhou T, Li C. Bako HK, et al. Among authors: li c. Int J Biol Macromol. 2024 Feb;258(Pt 2):128966. doi: 10.1016/j.ijbiomac.2023.128966. Epub 2023 Dec 24. Int J Biol Macromol. 2024. PMID: 38147970

2

Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis.

Bassey AP, Chen Y, Zhu Z, Odeyemi OA, Frimpong EB, Ye K, Li C, Zhou G. Bassey AP, et al. Among authors: li c. Food Res Int. 2021 Jul;145:110412. doi: 10.1016/j.foodres.2021.110412. Epub 2021 May 12. Food Res Int. 2021. PMID: 34112415

3

Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition.

Mao X, Bassey AP, Sun D, Yang K, Shan K, Li C. Mao X, et al. Among authors: li c. J Proteomics. 2023 Mar 30;276:104840. doi: 10.1016/j.jprot.2023.104840. Epub 2023 Feb 8. J Proteomics. 2023. PMID: 36758853 Review.

4

Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values.

Li C, Bassey AP, Zhou G. Li C, et al. Annu Rev Food Sci Technol. 2023 Mar 27;14:85-111. doi: 10.1146/annurev-food-052720-124932. Annu Rev Food Sci Technol. 2023. PMID: 36972162 Free article. Review.

5

Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.

Xing B, Zhou T, Gao H, Wu L, Zhao D, Wu J, Li C. Xing B, et al. Among authors: li c. Food Res Int. 2023 Jul;169:112937. doi: 10.1016/j.foodres.2023.112937. Epub 2023 May 6. Food Res Int. 2023. PMID: 37254361

6

Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage.

Shan K, Yao Y, Wang J, Zhou T, Zeng X, Zhang M, Ke W, He H, Li C. Shan K, et al. Among authors: li c. Food Res Int. 2023 Oct;172:113210. doi: 10.1016/j.foodres.2023.113210. Epub 2023 Jun 30. Food Res Int. 2023. PMID: 37689956

7

Molecular interaction between myofibrillar protein and beta-carotene during heating.

Zhou T, Liu H, Diao X, Zhao Q, Duan J, Henry II, Yar MS, Wu J, Li C. Zhou T, et al. Among authors: li c. Food Chem. 2024 Mar 1;435:137588. doi: 10.1016/j.foodchem.2023.137588. Epub 2023 Sep 26. Food Chem. 2024. PMID: 37778258

8

Effect of fat concentration on protein digestibility of Chinese sausage.

Zhou T, Sheng B, Gao H, Nie X, Sun H, Xing B, Wu L, Zhao D, Wu J, Li C. Zhou T, et al. Among authors: li c. Food Res Int. 2024 Feb;177:113922. doi: 10.1016/j.foodres.2023.113922. Epub 2023 Dec 22. Food Res Int. 2024. PMID: 38225153

9

Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein.

Huang Z, Ding M, Xie Y, Chen B, Zhao D, Li C. Huang Z, et al. Among authors: li c. Int J Biol Macromol. 2024 Sep;276(Pt 2):133922. doi: 10.1016/j.ijbiomac.2024.133922. Epub 2024 Jul 18. Int J Biol Macromol. 2024. PMID: 39029841

10

A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking.

Yar MS, Ibeogu IH, Bako HK, Alnadari F, Bilal M, Rehman F, Zhu J, Zhou T, Zhao Z, Li C. Yar MS, et al. Among authors: li c. Food Chem. 2024 Dec 15;461:140905. doi: 10.1016/j.foodchem.2024.140905. Epub 2024 Aug 21. Food Chem. 2024. PMID: 39173260

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