Qian Li
Guest Researcher
Food Analytics and Biotechnology
Rolighedsvej 26
1958 Frederiksberg C
21 - 23 out of 23Page size: 10
- 2024
- Published
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, In: Food Chemistry. 433, 12 p., 137315.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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, In: Critical Reviews in Food Science and Nutrition. 64, 6, p. 1572–1591Research output: Contribution to journal › Review › Research › peer-review
- Published
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, In: Food Chemistry. 451, 12 p., 139435.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 182566087
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Influence of growth medium and yeast species on the formation of γ-glutamyl peptides
Research output: Contribution to journal › Journal article › Research › peer-review
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19
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Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities
Research output: Contribution to journal › Journal article › Research › peer-review
Published