Xiang Li

发表

Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa.

Yutang Wang, Xuebo Liu, Lijun Sun, 2021, Food chemistry.

Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein

Yutang Wang, Xuebo Liu, Ruijuan Gu, 2021, LWT.

Preservation of Cichoric Acid Antioxidant Properties Loaded in Heat Treated Lactoferrin Nanoparticles

Liping Wei, Yutang Wang, Xuebo Liu, 2018, Molecules.

Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimumL.)

Liping Wei, Yutang Wang, Xuebo Liu, 2019, International Journal of Food Science & Technology.

Effects of multiple freeze-thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides.

Xuebo Liu, Xiang Li, Xiang Duan, 2018, Food & function.

High-fiber diet mitigates maternal obesity-induced cognitive and social dysfunction in the offspring via gut-brain axis.

Shancen Zhao, E. Cadenas, Xiang Li, 2021, Cell metabolism.

Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides.

Xuebo Liu, Xiang Li, Xiang Duan, 2019, Food & function.

Metabolic and transcriptional regulation of phenolic conversion and tocopherol biosynthesis during germination of sesame (Sesamum indicum L.) seeds.

Yutang Wang, Xuebo Liu, Ruijuan Gu, 2020, Food & function.

Identification of Antioxidant Peptides Derived from Tilapia (Oreochromis niloticus) Skin and Their Mechanism of Action by Molecular Docking

Y. Li, Xiang Li, Qiukuan Wang, 2022, Foods.

Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours

Xiang Li, A. Franczyk, K. Kahraman, 2023, Journal of Food Measurement and Characterization.