Li X - Search Results

1

The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimi.

Niu F, Li X, Lin C, Hu X, Zhang B, Pan W. Niu F, et al. Among authors: li x. Food Chem. 2024 Dec 21;469:142601. doi: 10.1016/j.foodchem.2024.142601. Online ahead of print. Food Chem. 2024. PMID: 39724697

2

Improvement of oxidized myofibrillar protein gel properties by black rice extract.

Wang H, Kay M, Zhang D, Chen G, Li X. Wang H, et al. Among authors: li x. Food Chem X. 2024 Jan 3;21:101117. doi: 10.1016/j.fochx.2024.101117. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38292685 Free PMC article.

3

The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.

Kang ZL, Zhang XH, Li X, Song ZJ, Ma HJ, Lu F, Zhu MM, Zhao SM, Wang ZR. Kang ZL, et al. Among authors: li x. J Food Sci Technol. 2021 Jun;58(6):2258-2264. doi: 10.1007/s13197-020-04736-4. Epub 2020 Aug 25. J Food Sci Technol. 2021. PMID: 33967322 Free PMC article.

4

Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus.

Guo Y, Ming Y, Li X, Sun C, Dong X, Qi H. Guo Y, et al. Among authors: li x. Food Chem. 2024 Mar 30;437(Pt 2):137918. doi: 10.1016/j.foodchem.2023.137918. Epub 2023 Nov 2. Food Chem. 2024. PMID: 37925780

5

Preparation and characterization of tilapia protein isolate - Hyaluronic acid complexes using a pH-driven method for improving the stability of tilapia protein isolate emulsion.

Xie M, Zhou C, Li X, Ma H, Liu Q, Hong P. Xie M, et al. Among authors: li x. Food Chem. 2024 Jul 1;445:138703. doi: 10.1016/j.foodchem.2024.138703. Epub 2024 Feb 10. Food Chem. 2024. PMID: 38387313

6

Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics.

Ping C, Liu Y, Bi J, Cai X, Li X, Qiao M. Ping C, et al. Among authors: li x. Food Chem X. 2024 Jul 14;23:101640. doi: 10.1016/j.fochx.2024.101640. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39105100 Free PMC article.

7

pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization.

Liu Q, Chen A, Hong P, Zhou C, Li X, Xie M. Liu Q, et al. Among authors: li x. Food Chem X. 2024 Sep 17;24:101841. doi: 10.1016/j.fochx.2024.101841. eCollection 2024 Dec 30. Food Chem X. 2024. PMID: 39377085 Free PMC article.

8

Semisolid medium internal phase emulsions stabilized by dendritic-like mushroom cellulose nanofibrils: Concentration effect and stabilization mechanism.

Zhang L, Li X, Xu X, Song L, Bi A, Wu C, Ma Y, Du M. Zhang L, et al. Among authors: li x. Food Chem. 2024 Mar 15;436:137693. doi: 10.1016/j.foodchem.2023.137693. Epub 2023 Oct 7. Food Chem. 2024. PMID: 37832422

9

Fucoidan-based coatings extend the shelf-life of nectarines.

Lan Y, Liu Y, Li X, Wu S. Lan Y, et al. Among authors: li x. Food Chem X. 2024 May 17;22:101479. doi: 10.1016/j.fochx.2024.101479. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38883911 Free PMC article.

10

Application of chitosan in fruit preservation: A review.

Wang J, Yuan Y, Liu Y, Li X, Wu S. Wang J, et al. Among authors: li x. Food Chem X. 2024 Jun 22;23:101589. doi: 10.1016/j.fochx.2024.101589. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39036472 Free PMC article. Review.

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