Author

Anjiao Li

Institution: Sichuan University of Science and Engineering

Observed institution: Sichuan University of Science and Engineering

ORCID: 0000-0002-2469-3476

Observed ORCID: 0000-0002-2469-3476

OpenAlex ID: A5085393339

Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment

2022 · Anjiao Li, Yang Wang, et al. · International Journal of Food Properties · 18

Non-enzymatic browning of a composite puree of Choerospondias axillaris, snow pear, and apple: kinetic modeling and correlation analysis

2023 · Yang Ye, Wenxin Deng, et al. · Food Science and Biotechnology · 16

Preparation and characterization of an alkali‐pickled preserved egg white heat‐induced gel

2022 · Yang Ye, Anjiao Li, et al. · Journal of Food Process Engineering · 11

Effect of starch on the gel properties and protein conformation of egg white subjected to alkali‐heat treatment

2023 · Yang Ye, Anjiao Li, et al. · International Journal of Food Science & Technology · 10

Physicochemical properties, microstructure and protein characteristic of frozen chicken feet as affected by different thawing methods

2023 · Xianling Yuan, Zhouyou Zhang, et al. · International Journal of Food Properties · 9

Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating

2025 · Yang Ye, Xinyue Gou, et al. · International Journal of Food Properties · 5

Effect of pea protein on the gel characteristics and protein secondary structure of alkali-heat induced egg white

2026 · Yang Ye, Xinyue Gou, et al. · Journal of Food Measurement & Characterization

Effect of different sugars on non-enzymatic browning and flavor in Choerospondias axillaris composite fruit puree using principal component analysis

2023 · Yang Ye, Chuanquan Xiao, et al. · Research Square

Works count: 8

Citation count: 69

H-index: 5

I10-index: 4