Peiyan Li

发表

Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch

L. Copeland, Shujun Wang, Peiyan Li, 2017 .

Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.

Jianxue Liu, Guang-yue Ren, Peiyan Li, 2017, Food chemistry.

Effect of inulin on rheological properties of soft and strong wheat dough

Jianxue Liu, Peiyan Li, Baocheng Xu, 2018 .

Effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch - Effect of inulin on gel properties of starch

Jianxue Liu, Kangyi Zhang, Peiyan Li, 2018, International Journal of Food Science & Technology.

Structural Variations of Wheat Proteins under ultrasound treatment

Peiyan Li, Baocheng Xu, D. Luo, 2021 .

Determination of Three Alcohols in Chinese Dukang Base Liquor by FT-NIR Spectroscopy

Jianxue Liu, Peiyan Li, Xuan Li, 2016, Food Analytical Methods.

Prestorage Application of Oxalic Acid to Alleviate Chilling Injury in Mango Fruit

Md. Golam Ferdous Chowdhury, J. Brecht, Peiyan Li, 2015 .

Chestnut Lily Beverage (CLB) Processing Using Ultrasound-Assisted Nisin: Microbiota Inactivation and Product Quality

Jianxue Liu, Peiyan Li, D. Luo, 2022, Foods.

Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis

Jianxue Liu, Peiyan Li, Baocheng Xu, 2017 .

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2021 .

Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice.

Jinglin Yu, Shujun Wang, Peiyan Li, 2017, International journal of biological macromolecules.

Alleviation of chilling injury in tomato fruit by exogenous application of oxalic acid.

Peiyan Li, Xiaolin Zheng, Lijun Song, 2016, Food chemistry.

Pre-storage application of oxalic acid alleviates chilling injury in mango fruit by modulating proline metabolism and energy status under chilling stress.

Peiyan Li, Xiaolin Zheng, Yan Liu, 2014, Food chemistry.

Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties

Jianxue Liu, Peiyan Li, D. Luo, 2022, Foods.

The characterization and stability of the soy protein isolate/1-Octacosanol nanocomplex.

Xiaojing Li, Gangcheng Wu, X. Qi, 2019, Food chemistry.

Microarray analysis of gene expression profile induced by pre-storage application of oxalic acid in tomato fruit under chilling stress

Peiyan Li, Xiaolin Zheng, Feilong Yin, 2020, European Journal of Horticultural Science.

Applying sensory and instrumental techniques to evaluate the texture of French Fries from fast food restaurant.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Journal of texture studies.

The Influence of Leisure Activity Types and Involvement Levels on Leisure Benefits in Older Adults

Peiyan Li, Jin‐tian Li, Baogen Zeng, 2021, Frontiers in Public Health.

In vitro starch digestibility of rice flour is not affected by method of cooking

L. Copeland, Jinglin Yu, Shujun Wang, 2017 .

Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour

Songnan Li, Peiyan Li, Liping Yang, 2023, Gels.

Effect of phosphorylated long‐chain inulin on the dough rheology and steamed bread quality

Kangyi Zhang, Peiyan Li, D. Luo, 2022, International Journal of Food Science & Technology.

Textural and staling characteristics of steamed bread prepared from soft flour added with inulin.

Jianxue Liu, Kangyi Zhang, Peiyan Li, 2019, Food chemistry.

Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food research international.

Effect of ultrasound treatment on the physicochemical and structural properties of long-chain inulin

Peiyan Li, Baocheng Xu, D. Luo, 2022, LWT.

Diversity of phenolics including hydroxycinnamic acid amide derivatives, phenolic acids contribute to antioxidant properties of proso millet

Peiyan Li, D. Luo, Junjie Sun, 2021, LWT.

Antibiofilm effects of punicalagin against Staphylococcus aureus in vitro

Peiyan Li, X. Xia, D. Luo, 2023, Frontiers in Microbiology.

Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food research international.

Insight into the effect of fatty acid composition on the texture of French fries.

Xiaojing Li, Ling Zhu, Gangcheng Wu, 2021, Journal of the science of food and agriculture.

Analysis of quality and microstructure of freshly potato strips fried with different oils

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020 .

Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD.

Gangcheng Wu, X. Qi, Peiyan Li, 2019, Food research international.

Whether the degradation of frying oil affects oil absorption: Tracking fresh and degraded oil in fried potato strips during frying and cooling and microstructure characterization

Ling Zhu, Gangcheng Wu, Peiyan Li, 2022, Food and Bioproducts Processing.

The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Food chemistry: X.

Rapid determination of ethyl pentanoate in liquor using Fourier transform near-infrared spectroscopy coupled with chemometrics

Jianxue Liu, Peiyan Li, Baocheng Xu, 2016 .

The bioactive compounds and cellular antioxidant activity of Herbaceous peony (Paeonia lactiflora Pall) seed oil from China.

Qingzhe Jin, Xingguo Wang, Gangcheng Wu, 2020, Journal of food science.

Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism

Peiyan Li, D. Luo, Y. Xu, 2023, LWT.

Application of steam explosion pretreatment for accelerating the phenolics extraction from pomegranate peel: Mechanism and modeling

Peiyan Li, Kun Yu, Chuanlai Du, 2023, Journal of Food Engineering.