Changhong Li

State Key Laboratory Of Food Science And Technology
Nanchang, 330047, China

Last Updated: 09/26/2026

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Found 17 publications

Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from Sixteen Oat Cultivars in China.

Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from Sixteen Oat Cultivars in China.

Journal: Foods (Basel, Switzerland)

Published: April 28, 2025

Drying-resistant pea protein powders: Decoding structural determinants of redispersibility.

Drying-resistant pea protein powders: Decoding structural determinants of redispersibility.

Journal: International journal of biological macromolecules

Published: April 17, 2025

Investigation of Co-Assembly of Peanut Protein and Rice Protein: Effects on Protein Conformation and Immunoglobulin E Binding Capacity.

Investigation of Co-Assembly of Peanut Protein and Rice Protein: Effects on Protein Conformation and Immunoglobulin E Binding Capacity.

Journal: Foods (Basel, Switzerland)

Published: April 15, 2025

Enhancing pea protein functionality via media milling and pH-shifting.

Enhancing pea protein functionality via media milling and pH-shifting.

Journal: Food chemistry

Published: February 27, 2025

Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights.

Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights.

Journal: Food research international (Ottawa, Ont.)

Published: June 12, 2024

Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism.

Acid-induced pea protein gels pretreated with media milling: Gelling properties and the formation mechanism.

Journal: Food chemistry

Published: January 04, 2024

A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor.

A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor.

Journal: Journal of food science

Published: February 10, 2023

Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein.

Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein.

Journal: Food research international (Ottawa, Ont.)

Published: September 30, 2022

The assistant effects of porcine fibrin sealant in improving stone clearance rate in flexible ureteroscopy lithotripsy in ex vivo porcine kidney model

The assistant effects of porcine fibrin sealant in improving stone clearance rate in flexible ureteroscopy lithotripsy in ex vivo porcine kidney model

Journal: Zhonghua yi xue za zhi

Published: June 12, 2022

Modification of flavonoids: methods and influences on biological activities.

Modification of flavonoids: methods and influences on biological activities.

Journal: Critical reviews in food science and nutrition

Published: June 10, 2022

Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches.

Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches.

Journal: Foods (Basel, Switzerland)

Published: May 11, 2022

Lipophilic Grape Seed Proanthocyanidin Exerts Anti-Cervical Cancer Effects in HeLa Cells and a HeLa-Derived Xenograft Zebrafish Model.

Lipophilic Grape Seed Proanthocyanidin Exerts Anti-Cervical Cancer Effects in HeLa Cells and a HeLa-Derived Xenograft Zebrafish Model.

Journal: Antioxidants (Basel, Switzerland)

Published: January 22, 2022

Showing 1-12 of 17

Last Updated: 09/26/2026