Ti Li - State Key Laboratory of Food Science and Resources, Nanchang University

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论文共 63 篇作者统计合作学者相似作者

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Characterization of Pea Protein-Different Types of Glycoside Flavonoid Complex Interactions and Functional Properties

Zihao Chen, Min Fu,Jun Chen,Guowen Zhang,Qin Geng,Xing Hu, Yihui Wang,Ti Li,Ruihong Liang,Taotao Dai

FOOD RESEARCH INTERNATIONAL（2025）

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Enhancement of the Rice Protein Solubility Using Industry-Scale Microfluidization and Ph Cycling: A Mechanistic Study

Zhaoying Li,Jun Chen,David Julian McClements, Yunfeng Lu, Aiping Fu,Qin Geng,Lizhen Deng,Ti Li,Chengmei Liu,Taotao Dai

FOOD HYDROCOLLOIDS (2025)

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Study on the Interaction Mechanism and Physicochemical Properties of Luteolin and Its Glucoside Compounds with Β-Lactoglobulin

Zihao Chen,Min Fu,Jun Chen,Guowen Zhang,Ti Li,Qin Geng,Taotao Dai

LWT-FOOD SCIENCE AND TECHNOLOGY (2025)

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Mechanistic Studies on the Alleviation of Lipid Accumulation and Oxidative Stress by Majia Pomelo Seed Oil

Yidan Zhang, Zuzhen Dai,Shaomin Pu,Taotao Dai,Xixiang Shuai,Yihui Wang,Lizhen Deng,Risi Wang,Ruihong Liang,Ti Li,Jun Chen

FOOD BIOSCIENCE (2024)

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Modulation of Acid-Induced Pea Protein Gels by Gellan Gum and Glucono-Δ-lactone: Rheological and Microstructural Insights

Changhong Li,Taotao Dai, Deyu Jiang,Guowen Zhang,Lizhen Deng,Ti Li,Ruihong Liang, Hengtang Dai, Aiping Fu,Chengmei Liu,Jun Chen

FOOD RESEARCH INTERNATIONAL (2024)

引用2浏览0WOS引用

Acid-induced Pea Protein Gels Pretreated with Media Milling: Gelling Properties and the Formation Mechanism

Changhong Li,Taotao Dai, Deyu Jiang,Qin Geng,Lizhen Deng,Ti Li,Junzhen Zhong,Chengmei Liu,Jun Chen

Food Chemistry（2024）

引用5浏览0WOS引用

Enhancement of Foamability Parallel with Foam Stability of Rice Dreg Protein by Ions-Induced Treatment Based on Ph Shifting: Interfacial Properties and Interaction Mechanism

Sha Yang,Jun Chen, Gaomeng Xu,Lizhen Deng,Changhong Li,Ti Li,Chengmei Liu,Taotao Dai

FOOD HYDROCOLLOIDS (2024)

引用7浏览0引用

Emulsion Stability Enhancement Against Storage and Environment Stresses Using Complex Plant Protein and Betanin

Qin Geng,Ting Hu,Jun Chen,Changhong Li,Ti Li,Xuemei He, Jialong Han,Chengmei Liu,Taotao Dai

FOOD BIOSCIENCE (2024)

引用6浏览0引用

Non-covalent Interaction of the Plant Protein Composites-Proanthocyanidins and the Utilization in Oil in Water Emulsions

Xiaoxiao Wang,Jun Chen,Qin Geng,Xuemei He,Yayuan Tang,Lizhen Deng,Ti Li,Chengmei Liu,Taotao Dai

LWT (2024): 116062-116062

引用5浏览0引用

Improvement of Rice Protein Functionality by Electro-Activation Technology: Modulation of Molecular and Physicochemical Properties

Wenhui Zhang,David Julian McClements,Jun Chen,Lizhen Deng, Yanyao Cui,Qin Geng,Ti Li,Chengmei Liu,Taotao Dai

Food Hydrocolloidspp.110607-110607, (2024)

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