Li X - Search Results

1

Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat.

Cheng L, Wang Q, Li X, Huang X, An F, Luo Z, Wang J, Zeng Q, Shang P, Liu Z, Huang Q. Cheng L, et al. Among authors: li x. Food Chem X. 2024 Jun 22;23:101591. doi: 10.1016/j.fochx.2024.101591. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39036485 Free PMC article.

2

Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing.

Wu Y, Xiang X, Li X, Li X, An F, Geng F, Luo P, Huang Q, Zhou Y. Wu Y, et al. Among authors: li x. Ultrason Sonochem. 2024 Jan;102:106746. doi: 10.1016/j.ultsonch.2023.106746. Epub 2023 Dec 27. Ultrason Sonochem. 2024. PMID: 38157804 Free PMC article.

3

Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel.

Li X, Lin Y, Huang Y, Li X, An F, Song H, Huang Q. Li X, et al. J Sci Food Agric. 2024 Aug 30;104(11):6573-6583. doi: 10.1002/jsfa.13481. Epub 2024 Apr 3. J Sci Food Agric. 2024. PMID: 38520286

4

Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein.

Huang X, Li X, Zhang Y, Li X, Zhang P, Song H, Huang Q, Fu G. Huang X, et al. Among authors: li x. J Sci Food Agric. 2024 Aug 30;104(11):6787-6798. doi: 10.1002/jsfa.13507. Epub 2024 Apr 17. J Sci Food Agric. 2024. PMID: 38567870

5

Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk.

Li X, Zhang Y, Wu Y, Huang Y, Huang X, Wu Y, Geng F, Huang Q, Huang M, Li X. Li X, et al. Poult Sci. 2024 Jun;103(6):103697. doi: 10.1016/j.psj.2024.103697. Epub 2024 Apr 2. Poult Sci. 2024. PMID: 38608389 Free PMC article.

6

Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste.

Song X, Liao D, Zhou Y, Huang Q, Lei S, Li X. Song X, et al. Among authors: li x. Food Chem X. 2024 Jun 8;23:101543. doi: 10.1016/j.fochx.2024.101543. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39022783 Free PMC article.

7

Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation.

Liu J, Li X, Geng F, Li X, Huang Y, Wu Y, Luo Z, Huang Q, Shang P, Liu Z. Liu J, et al. Among authors: li x. Ultrason Sonochem. 2024 Nov;110:107029. doi: 10.1016/j.ultsonch.2024.107029. Epub 2024 Aug 17. Ultrason Sonochem. 2024. PMID: 39163693 Free PMC article.

8

The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein.

Cheng L, Li X, Li X, Wu Y, An F, Luo Z, Geng F, Huang Q, Liu Z, Tian Y. Cheng L, et al. Among authors: li x. Ultrason Sonochem. 2024 Nov;110:107060. doi: 10.1016/j.ultsonch.2024.107060. Epub 2024 Sep 5. Ultrason Sonochem. 2024. PMID: 39255593 Free PMC article.

9

Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage.

Wu Y, Sun S, Li X, Li X, Huang Y, An F, Huang Q, Song H. Wu Y, et al. Among authors: li x. Int J Biol Macromol. 2024 Nov;280(Pt 2):135902. doi: 10.1016/j.ijbiomac.2024.135902. Epub 2024 Sep 21. Int J Biol Macromol. 2024. PMID: 39313044

10

Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels.

Wu Y, Sun S, Li X, Li X, Huang Y, An F, Huang Q, Song H. Wu Y, et al. Among authors: li x. Int J Biol Macromol. 2024 Dec;283(Pt 1):137677. doi: 10.1016/j.ijbiomac.2024.137677. Epub 2024 Nov 15. Int J Biol Macromol. 2024. PMID: 39549788

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