Yang Li - Northeast Agricultural University(Northeast Agricultural University),Harbin,China

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Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates

Xiaoying Zhang,Ying Wang,Ziyu Li,Yang Li,Baokun Qi

FOOD HYDROCOLLOIDS（2024）

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An Intelligent Edge-IoT Platform With Deep Learning for Body Condition Scoring of Dairy Cow

Junhao Wang,Baisheng Dai,Yang Li, Yongqiang He,Yukun Sun,Weizheng Shen

IEEE Internet of Things Journalno. 99 (2024): 1-1

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Construction of emulsion gel based on the interaction of anionic polysaccharide and soy protein isolate: Focusing on structural, emulsification and functional properties

Tian Gao,Xixi Wu, Yiting Gao,Fei Teng,Yang Li

Food Chemistry: X（2024）

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Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions

Yi Liao,Mengxue Kang, Tianzhan Kou,Shizhang Yan, Tianyao Chen,Yu Gao,Baokun Qi,Yang Li

Food Hydrocolloidspp.110077, (2024)

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Co-delivery of vitamin C and -carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes

Zheng Xu,Xiaoying Zhang,Xixi Wu,Danhua Ma,Yuyang Huang, Qingkui Zhao,Shuang Zhang,Yang Li

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2024)

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Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements

Yi Liao,Zhenxiao Wang, Yukun Pei,Shizhang Yan, Tianyao Chen,Baokun Qi,Yang Li

Critical reviews in food science and nutrition（2024）

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Co-encapsulation of vitamins C and E in SPI-polysaccharide stabilized double emulsion prepared by ultrasound: Fabrication, stability, and in vitro digestion

Mengjie Geng,Xixi Wu,Xiangyun Tan,Lijia Li,Fei Teng,Yang Li

Food Biosciencepp.104113, (2024)

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Effects of umami substances as taste enhancers on salt reduction in meat products: A review

Fang Ma,Yang Li,Yuanlv Zhang, Qian Zhang, Xiaoxue Li, Qingqing Cao, Haiyang Ma, Delang Xie, Bingbing Zhang, Jia Yu, Xiaojun Li,Qiwen Xie,

Food research international (Ottawa, Ont.) (2024): 114248-114248

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Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation

Lijia Li,Mengjie Geng,Xiangyun Tan,Fei Teng,Yang Li

Food Hydrocolloids (2024): 109754

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Effects of L-arginine/L-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate

Bin Zhu,Jinjie Yang,Jiaye Yu,Jingjing Dou, Yijie Ning,Baokun Qi,Yang Li

FOOD HYDROCOLLOIDS (2024): 109319-109319

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