Li Li

Enhanced mechanical and antioxidant properties of biodegradable poly (lactic) acid‐poly(3‐hydroxybutyrate‐co‐4‐hydroxybutyrate) film utilizing α‐tocopherol for peach storage

Jinyong Jiang, Qingfeng Dong, Haiyan Gao, 2020, Packaging Technology and Science.

Characterization of PLA-P3,4HB active film incorporated with essential oil: Application in peach preservation.

K. Osako, L. Gong, Jinyong Jiang, 2019, Food chemistry.

Effects of coaxial electrospun eugenol loaded core-sheath PVP/shellac fibrous films on postharvest quality and shelf life of strawberries

Qingfeng Dong, Li Li, Liang Yangyang, 2020 .

Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets.

Chunxiang Yang, Yuan Liu, Wenzheng Shi, 2022, Food chemistry.

Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds

K. Osako, Jinyong Jiang, Li Li, 2022, Food Packaging and Shelf Life.

Loofah-Like Three-Dimensional Interwoven Network Composed of Van-Peg-Mwcnts for Rapid and Efficient Capture of Staphylococcus Aureus

Li Li, Yong Liu, Qingfeng Dong, 2023, SSRN Electronic Journal.

Extruded transglutaminase-modified gelatin–beeswax composite packaging film

Qingfeng Dong, Li Li, Hui Zheng, 2022, Food Hydrocolloids.

Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf-life of red grapes.

Li Li, Yongfeng Kang, Yan Zhou, 2023, Journal of food science.