Author

Li Li

Observed name: Li LI

Institution: Harbin University of Commerce

Observed institution: Harbin University of Commerce

ORCID: 0000-0002-1352-292X

Observed ORCID: 0000-0002-1352-292X

OpenAlex ID: A5016642177

Effects of high pressure versus conventional thawing on the quality changes and myofibrillar protein denaturation of slow/fast freezing beef rump muscle

2021 · Li LI · Food Science and Technology · 13

Effects of high-pressure thawing on the quality and myofibrillar protein denaturation of Atlantic salmon

2024 · Li Li · European Food Research and Technology · 10

Effects of different thawing methods on lipid oxidation and volatile organic compounds in salmon

2025 · Li Li, Wenlan Li, et al. · European Food Research and Technology · 6

Study of the dynamic characteristics of the food freezing process using a cryogenic immersion freezing tank

2022 · Xiao-Yan LI, Xiao-Lin YANG, et al. · Food Science and Technology · 1

Works count: 4

Citation count: 30

H-index: 3

I10-index: 2