Hongjuan Li

Tianjin, 300457, China

Last Updated: 09/26/2026

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Found 36 publications

Digestive properties and bioactive peptide release of lactoferrin-fortified elderly milk powder under different processes: An in vitro study based on the dynamic gastrointestinal digestive system of the elderly.

Digestive properties and bioactive peptide release of lactoferrin-fortified elderly milk powder under different processes: An in vitro study based on the dynamic gastrointestinal digestive system of the elderly.

Journal: International journal of biological macromolecules

Published: February 28, 2026

Synergistic effects of phosphatidylcholine and cholesterol on lipid droplet interfacial structure and in vitro digestibility of simulated breast milk fat emulsion.

Synergistic effects of phosphatidylcholine and cholesterol on lipid droplet interfacial structure and in vitro digestibility of simulated breast milk fat emulsion.

Journal: Food research international (Ottawa, Ont.)

Published: January 03, 2026

Microbiome-Metabolomics Insights into the Brain-Gut Homeostasis of d-gal Induced Aging Mice To Reveal the Antiaging Effects of Lactoferrin and Its Digesta.

Microbiome-Metabolomics Insights into the Brain-Gut Homeostasis of d-gal Induced Aging Mice To Reveal the Antiaging Effects of Lactoferrin and Its Digesta.

Journal: Journal of agricultural and food chemistry

Published: December 23, 2025

The alleviating effects of vitamin B6 and choline on β-lactoglobulin Maillard reaction: Insight into the mechanisms via mass spectrometry and interaction analysis.

The alleviating effects of vitamin B6 and choline on β-lactoglobulin Maillard reaction: Insight into the mechanisms via mass spectrometry and interaction analysis.

Journal: Food research international (Ottawa, Ont.)

Published: November 17, 2025

Identification and molecular mechanism study of novel pancreatic lipase and cholesteryl esterase inhibitory peptides from yak whey protein hydrolysates.

Identification and molecular mechanism study of novel pancreatic lipase and cholesteryl esterase inhibitory peptides from yak whey protein hydrolysates.

Journal: Food chemistry

Published: October 30, 2025

Thiol-modified hyaluronic acid/l-glutamine crosslinked hydrogel: A redox-sensitive system for probiotic synergistic alleviation of DSS-induced colitis in mice.

Thiol-modified hyaluronic acid/l-glutamine crosslinked hydrogel: A redox-sensitive system for probiotic synergistic alleviation of DSS-induced colitis in mice.

Journal: Food chemistry

Published: September 11, 2025

Redox-responsive thiolated hyaluronic acid hydrogel for probiotic encapsulation: Fabrication, characterization, and gastrointestinal stability.

Redox-responsive thiolated hyaluronic acid hydrogel for probiotic encapsulation: Fabrication, characterization, and gastrointestinal stability.

Journal: International journal of biological macromolecules

Published: July 26, 2025

Maillard conjugates of casein and isomaltooligosaccharides enhance solubility and emulsifying properties for clean-label dairy applications.

Maillard conjugates of casein and isomaltooligosaccharides enhance solubility and emulsifying properties for clean-label dairy applications.

Journal: Journal of dairy science

Published: July 17, 2025

Comparative proteomic and lipidomic analysis of yak and bovine buttermilk fat globule membranes: Insights into nutritional and functional differences.

Comparative proteomic and lipidomic analysis of yak and bovine buttermilk fat globule membranes: Insights into nutritional and functional differences.

Journal: Food chemistry: X

Published: July 16, 2025

Effect of adding cream to change the interface composition on the mechanical properties of milk fat globules and system stability.

Effect of adding cream to change the interface composition on the mechanical properties of milk fat globules and system stability.

Journal: Food chemistry

Published: June 22, 2025

Clarifying the "component-structure-function" mechanism in processed mozzarella cheese: the mechanistic role of fat, protein, and water interactions on quality and texture.

Clarifying the "component-structure-function" mechanism in processed mozzarella cheese: the mechanistic role of fat, protein, and water interactions on quality and texture.

Journal: Food chemistry

Published: May 08, 2025

Integration LC-MS/MS and molecular modeling techniques to elucidate the molecular mechanisms of goat whey protein-IgG interactions.

Integration LC-MS/MS and molecular modeling techniques to elucidate the molecular mechanisms of goat whey protein-IgG interactions.

Journal: Food chemistry

Published: April 23, 2025

Showing 1-12 of 36

Last Updated: 09/26/2026