Li S - Search Results

1

Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms.

Pan L, Xu W, Gao Y, Ouyang H, Liu X, Wang P, Yu X, Xie T, Li S. Pan L, et al. Among authors: li s. Food Chem. 2024 Oct 15;455:139808. doi: 10.1016/j.foodchem.2024.139808. Epub 2024 May 23. Food Chem. 2024. PMID: 38897071

2

Proteome analysis of the almond kernel (Prunus dulcis).

Li S, Geng F, Wang P, Lu J, Ma M. Li S, et al. J Sci Food Agric. 2016 Aug;96(10):3351-7. doi: 10.1002/jsfa.7514. Epub 2015 Dec 18. J Sci Food Agric. 2016. PMID: 26526192

3

Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas.

Zhuang H, Chu S, Wang P, Zhou B, Han L, Yu X, Fu Q, Li S. Zhuang H, et al. Among authors: li s. Molecules. 2019 May 10;24(9):1819. doi: 10.3390/molecules24091819. Molecules. 2019. PMID: 31083471 Free PMC article.

4

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking.

Wang X, Huang Y, Zhou B, Xu W, Xiang X, Huang Q, Li S. Wang X, et al. Among authors: li s. Ultrason Sonochem. 2021 Jul;75:105579. doi: 10.1016/j.ultsonch.2021.105579. Epub 2021 May 6. Ultrason Sonochem. 2021. PMID: 33991772 Free PMC article.

5

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.

6

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

7

Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress.

Li X, Li S, Shi G, Xiong G, Shi L, Kang J, Su J, Ding A, Li X, Qiao Y, Liao L, Wang L, Wu W. Li X, et al. Among authors: li s. Food Chem. 2022 Mar 15;372:130935. doi: 10.1016/j.foodchem.2021.130935. Epub 2021 Aug 23. Food Chem. 2022. PMID: 34818725

8

Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting.

Wang X, Xiang X, Wei S, Li S. Wang X, et al. Among authors: li s. Food Chem. 2023 Jan 1;398:133794. doi: 10.1016/j.foodchem.2022.133794. Epub 2022 Jul 28. Food Chem. 2023. PMID: 35964564

9

Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl.

Xiang X, Chen L, Dong S, Wang F, Li X, Huang Y, Liu Y, Huang Q, Li S, Ye L. Xiang X, et al. Among authors: li s, li x. Food Chem. 2023 Dec 15;429:136823. doi: 10.1016/j.foodchem.2023.136823. Epub 2023 Jul 8. Food Chem. 2023. PMID: 37480774

10

Enhancement of liposomal properties of thyme essential oil using lysozyme modification: Physicochemical, storage, and antibacterial properties.

Zhou D, Li M, Li Q, Geng F, Li S, Wu D. Zhou D, et al. Among authors: li s, li m, li q. Food Chem X. 2023 Dec 10;20:101057. doi: 10.1016/j.fochx.2023.101057. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 38144765 Free PMC article.

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