Qian Li
Gæsteforsker
Food Analytics and Biotechnology
Rolighedsvej 26
1958 Frederiksberg C
1 - 3 ud af 3Pr. side: 500
- 2024
- Udgivet
Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities
Zhang, L., Li, Qian, Zhang, W., Bakalis, Serafim, Luo, Y. & Lametsch, Rene, 2024, I: Food Chemistry. 433, 12 s., 137315.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
Zhang, L., Li, Qian, Bao, Y., Tan, Y., Lametsch, Rene, Hong, H. & Luo, Y., 2024, I: Critical Reviews in Food Science and Nutrition. 64, 6, s. 1572–1591Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts
Zhang, L., Duque Estrada, Patricia, Li, Qian, Gao, S., Lametsch, Rene & Petersen, Iben Lykke, 2024, I: Food Chemistry. 451, 12 s., 139435.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 182566087
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Influence of growth medium and yeast species on the formation of γ-glutamyl peptides
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet