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Li Li

Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network
2026 · Mengyuan Li, Lingfang Zhang, et al. · Food Hydrocolloids · 5
Structural enhancement of zein-HPMC composite network for gluten-free buckwheat dough and biscuits quality: Assessing rheology, water dynamics, and microstructure
2026 · Zhenzhen Wang, Yang Wu, et al. · Food Hydrocolloids · 3
Thermo-pH dual-responsive nanocarriers enable multiscale-controlled resveratrol release via molecular remodeling and electronic decoupling
2026 · Qijiang Shu, Zedong Lin, et al. · iScience · 1
Efficient oxidative upcycling of waste polyolefins into functional carboxylic acid additives over non-noble-metal catalysts
2026 · Yi Hao, Kaili Wang, et al. · Green Chemistry · 1
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A Survey on LLM-based Conversational User Simulation
2026 · Bo Ni, Yu Wang, et al. · Conference of the European Chapter of the Association for Computational Linguistics · 1
Wheat bran arabinoxylan alleviates freezing-induced starch damage: multiscale structure, pasting properties, and digestibility
2026 · Mengyuan Li, Xinhao Li, et al. · Food Hydrocolloids
Sodium selenite/selenopeptide chitosan antioxidant film for postharvest preservation of grape
2026 · Li Li, Shushu Pu, et al. · Food Chemistry X
High-efficiency production of lacto-N-triose II through combinatorial metabolic strategies in Saccharomyces cerevisiae
2026 · Yasen Wang, Linpei Zhang, et al. · Chemical Engineering Journal
Works count: 8
Citation count: 11
H-index: 2
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