Junhua Li

State Key Laboratory Of Bioinspired Interfacial Materials Science, P.R. China
Suzhou, China

Last Updated: 09/26/2026

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Found 67 publications

Solvation-Gradient Thin-Film Composite Membranes Decouple Ferricyanide Rejection From Hydroxide Conduction in Alkaline Zinc-Iron Flow Batteries.

Solvation-Gradient Thin-Film Composite Membranes Decouple Ferricyanide Rejection From Hydroxide Conduction in Alkaline Zinc-Iron Flow Batteries.

Journal: Angewandte Chemie (International ed. in English)

Published: June 02, 2026

Singlet Oxygen From Lattice Oxygen-Adsorbate Hybridization Drives Highly Selective Electrooxidation of Methallyl Alcohol to Methacrolein.

Singlet Oxygen From Lattice Oxygen-Adsorbate Hybridization Drives Highly Selective Electrooxidation of Methallyl Alcohol to Methacrolein.

Journal: Angewandte Chemie (International ed. in English)

Published: June 01, 2026

pH-Shifting combined with heat treatment regulates the aggregate structure and interfacial functional properties of egg white protein microparticles powder.

pH-Shifting combined with heat treatment regulates the aggregate structure and interfacial functional properties of egg white protein microparticles powder.

Journal: Food research international (Ottawa, Ont.)

Published: April 01, 2026

Role of Enzymatic Hydrolysis-Induced Macromolecular Interactions of Egg Yolk Plasma in Regulating Texture and Flavor of Gluten-Free Biscuits.

Role of Enzymatic Hydrolysis-Induced Macromolecular Interactions of Egg Yolk Plasma in Regulating Texture and Flavor of Gluten-Free Biscuits.

Journal: Journal of food science

Published: February 09, 2026

Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation.

Enzyme and thermal induced transition of egg white proteins from dense-globular to random coil triggering uniform microparticle formation.

Journal: Food research international (Ottawa, Ont.)

Published: September 27, 2025

Synthesis, characterization, and iron supplementation effects of egg yolk phosphopeptide-ferrous chelate.

Synthesis, characterization, and iron supplementation effects of egg yolk phosphopeptide-ferrous chelate.

Journal: Journal of the science of food and agriculture

Published: July 02, 2025

Engineered nanoparticles from egg and milk proteins: A review of aggregation, gelation, colloidal behaviors and delivery systems.

Engineered nanoparticles from egg and milk proteins: A review of aggregation, gelation, colloidal behaviors and delivery systems.

Journal: International journal of biological macromolecules

Published: June 23, 2025

Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cake.

Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cake.

Journal: Food chemistry

Published: March 19, 2025

L-Alpha-Glycerylphosphorylcholine (L-α-GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects.

L-Alpha-Glycerylphosphorylcholine (L-α-GPC): A Comprehensive Review of Its Preparation Techniques and Versatile Biological Effects.

Journal: Journal of food science

Published: March 10, 2025

Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics.

Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics.

Journal: Journal of the science of food and agriculture

Published: March 01, 2025

Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity.

Studies on the Efficient Extraction of Ovotransferrin and the Effect of Heating Treatment on Its Structure and Activity.

Journal: Foods (Basel, Switzerland)

Published: February 06, 2025

Cysteine and dialysis mediated inhibition of dynamic changes in glycosylated egg white protein during storage.

Cysteine and dialysis mediated inhibition of dynamic changes in glycosylated egg white protein during storage.

Journal: Food chemistry

Published: December 28, 2024

Showing 1-12 of 67

Last Updated: 09/26/2026