Hongbo Li

发表

The Characteristics of Production Process and the Designning of Automatic Blending System of the Traditional Chinese Spirit

Hao Wang, Li Hongbo, Xiaoyue Zhang, 2020 .

Influence of lignin's pH on polyurethane flexible foam formation and how to control it

K. Stoeffler, M. Ton-That, D. Maillard, 2020 .

Content and evolution of Maillard reaction products in commercial brown fermented milk during storage

Siyuan Xu, Hongjuan Li, Hongbo Li, 2022, International Dairy Journal.

Extensively hydrolysed sodium caseinate. Part I: selection of enzymes, molecular mass distribution, and allergy site analysis by liquid chromatography-mass spectrometry

Hongjuan Li, Feifei Yang, Hongbo Li, 2022, International Dairy Journal.

Comparison of bovine milk fat globule membrane protein retention by different ultrafiltration membranes using a label-free proteomic approach

Hongjuan Li, Yi Wang, Jinghua Yu, 2021 .

Changes in bovine milk fat globule membrane protein components of cream caused by different extent of churning using a label-free proteomic approach

Hongjuan Li, Mengqi Wang, Feifei Yang, 2020 .

Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing

Yi Wang, Hongbo Li, Xiaohui Liu, 2019 .

Expression of Zea mays transglutaminase in Pichia pastoris under different promoters and its impact on properties of acidified milk protein concentrate gel.

Youqiang Xu, Hongjuan Li, Hongbo Li, 2019, Journal of the science of food and agriculture.

Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties

Siyuan Xu, Hongjuan Li, Hongbo Li, 2022, International Dairy Journal.

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk

Wenjing Luo, Zhengyan Wu, Hongjuan Li, 2022, Foods.

Development of a microencapsulated synbiotic product and its application in yoghurt

Hongjuan Li, Hongbo Li, Jinghua Yu, 2020 .

Comparison of backslopping and two-stage fermentation methods for koumiss powder production based on chemical composition and nutritional properties.

Hongjuan Li, Yi Wang, Hongbo Li, 2019, Journal of the science of food and agriculture.

Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins

Tingting Zhao, Hongjuan Li, Hongbo Li, 2021, Frontiers in Nutrition.

Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt

Yi-Wei Feng, Yanyan Li, Hongjuan Li, 2021 .

Extraction of tannins from yellow birch: Enhanced process for water conservation and energy savings

M. Benali, A. Leung, K. Stoeffler, 2021 .

Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt

L. Tingting, Hongjuan Li, W. Cui, 2021 .

Characterisation of a thermally denatured whey protein isolate–butter emulsion/emulsion gel mediated by citric acid and a pre‐emulsification method

Hongjuan Li, Yanjun Sun, Hongbo Li, 2021 .

Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese

Hongjuan Li, Hongbo Li, Jinghua Yu, 2020 .

Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt

Hongjuan Li, Hongbo Li, Jinghua Yu, 2021, LWT.

Multi-product biorefinery system for wood-barks valorization into tannins extracts, lignin-based polyurethane foam and cellulose-based composites: Techno-economic evaluation

M. Benali, Olumoye Ajao, M. Ton-That, 2021 .

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase.

Hongjuan Li, W. Cui, Yujing Yuan, 2022, Journal of dairy science.

Foliar Selenium Nanoparticles Application Promotes the Growth of Maize (Zea mays L.) Seedlings by Regulating Carbon, Nitrogen and Oxidative Stress Metabolism

Haotian Wu, Chenghao Ge, Yixuan Wang, 2023, Scientia Horticulturae.

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product.

Hongmei Yu, Hongjuan Li, Yi Wang, 2019, Journal of the science of food and agriculture.

Extensive hydrolysis of milk protein and its peptidomic antigenicity analysis by LC-MS/MS.

Yang Zhao, Yuelu Jiang, J. Żulewska, 2023, Journal of food science.

Enzymatic hydrolysis of milk protein by complex enzyme mixture of alcalase and neutrase: Kinetic model and hydrolysis control

Siyuan Xu, Hongjuan Li, Yujing Yuan, 2022, International Journal of Dairy Technology.

Dry Nutrition Delivery System Based on Defatted Soybean Particles and Its Application with β-Carotene

S. El-Sohaimy, Zhihua Wu, C. Wan, 2023, Molecules.

Co-encapsulation of Lactobacillus paracasei with lactitol in caseinate gelation cross-linked by Zea mays transglutaminase

Chaohui Xue, Yanyan Li, Xuemei Luo, 2021, LWT.

Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use.

Mengqi Wang, Hongjuan Li, Hongbo Li, 2022, Food chemistry.

Reaction kinetics and shelf-life prediction of Maillard reaction products in milk simulated system with tea polyphenols

Yuelu Jiang, Hongjuan Li, Hongbo Li, 2023, International Dairy Journal.

Relationship between antigenicity and allergenic epitopes of extensive hydrolyzed whey protein: LC-MS/MS-based analysis

J. Żulewska, Hongjuan Li, Feifei Yang, 2023, Food Bioscience.

Transglutaminase (TG), glucono-δ-lactone (GDL) and citric acid (CA) induced whey protein isolation-milk fat emulsion gel embedding lutein and its application in processed cheese.

Hongjuan Li, Hongbo Li, Tingting Liu, 2023, Journal of dairy science.

Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents

Hongjuan Li, Yanjun Sun, Hongbo Li, 2019, LWT.

A novel strategy to construct stable fat globules with all major milk fat globule membrane proteins to mimic breast milk fat emulsions at the protein level

F. Ren, Jie Luo, Hongjuan Li, 2023, Food Research International.

Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese

Dan Li, Hongjuan Li, Hongbo Li, 2023, International Dairy Journal.