Chunmei Li

发表

Influence of milk fat globule membrane and milk protein concentrate treated by ultrasound on the structural and emulsifying stability of mimicking human fat emulsions

Xiaoxue Yu, Xiaodong Li, K. Kouame, 2021, Ultrasonics sonochemistry.

Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration

D. Mcclements, Yunbing Tan, Lufeng Wang, 2022, Food Hydrocolloids.

Profiling of phospholipid classes and molecular species in human milk, bovine milk, and goat milk by UHPLC-Q-TOF-MS.

Xiaodong Li, Yue Sun, Muhammad Hussain, 2022, Food research international.

Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension

D. Mcclements, Ben Yu, Lufeng Wang, 2022, Food Hydrocolloids.

Preparation and properties of potato amylose-based fat replacer using super-heated quenching.

J. Regenstein, Lufeng Wang, Chunmei Li, 2019, Carbohydrate polymers.

Emulsification mechanism of persimmon pectin with promising emulsification capability and stability

Yangyang Jia, Chunmei Li, Kaikai Li, 2022, Food Hydrocolloids.

Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions

Xiaoxue Yu, Xiaodong Li, Xiuxiu Zhang, 2022, LWT.

Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure

I. Khalifa, Yangyang Jia, Yunfei Huang, 2022, Food Hydrocolloids.

Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects

Mengyao Zhao, Yangyang Jia, Yajie Zhang, 2022, Food Hydrocolloids.

Comparative analysis of interfacial composition and structure of fat globules in human milk and infant formulas

Xiaodong Li, Lu Liu, Chunmei Li, 2021, Food Hydrocolloids.

Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein.

Guofang Zhang, Chun Li, Linlin Hao, 2022, Food chemistry.

The Antifreeze and Cryoprotective Activities of a Novel Antifreeze Peptide from Ctenopharyngodon idella Scales

Yangyang Jia, Ping Wang, Jing Du, 2022, Foods.

Comparative Analysis of Lipid Digestion Characteristics in Human, Bovine, and Caprine Milk Based on Simulated In Vitro Infant Gastrointestinal Digestion.

Xiaoxue Yu, Xiaodong Li, Lu Liu, 2021, Journal of agricultural and food chemistry.

Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin.

Yujuan Xu, Yangyang Jia, Jing Du, 2022, Food chemistry.

Influence of hemin on structure and emulsifying properties of soybean protein isolate.

Yingying Zhang, Yangyang Jia, Xuetuan Wei, 2023, Food chemistry.

Changes in interfacial composition and structure of milk fat globules are crucial regulating lipid digestion in simulated in-vitro infant gastrointestinal digestion

Xiaodong Li, Zhibin Jia, Yue Sun, 2022, Food Hydrocolloids.