Yang Li

A pH-sensitive semi-interpenetrating polymer network hydrogels constructed by konjac glucomannan and poly (γ-glutamic acid): Synthesis, characterization and swelling behavior.

Xin Jia, Ning Tang, Yongqiang Cheng, 2021, International journal of biological macromolecules.

Melanoidins, extracted from Chinese traditional vinegar powder, inhibit alcohol-induced inflammation and oxidative stress in macrophages via activation of SIRT1 and SIRT3.

Xin Jia, Ning Tang, Yongqiang Cheng, 2021, Food & function.

Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities.

B. Ji, Yang Li, Dongdong Yuan, 2022, International journal of biological macromolecules.

Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream

Yang Li, Guosen Yan, Shiran Wang, 2022, Foods.

Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat.

K. Payne, Yang Li, Dongdong Yuan, 2019, Journal of food science.

Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion.

Yang Li, Zaigui Li, Lili Wang, 2021, Food chemistry.

Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion

Yang Li, Guosen Yan, Shiran Wang, 2023, Foods.

Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase and aflatoxin

Yang Li, Zaigui Li, Lijuan Wang, 2022, Journal of Food Processing and Preservation.