Linlin Li
Luoyang, China
Last Updated: 09/26/2026
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Found 42 publications
Microbiological safety of dehydrated foods: risk analysis, technology evaluation, and synergistic strategies for next-generation processing.
Journal: Critical reviews in food science and nutrition
Published: January 09, 2026
Corrigendum to "Study on the physicochemical properties and gelation characteristics of pea protein isolate modified by ultrasonic-assisted succinylation" [Food Chem. X 29 (2025) 102869].
Journal: Food chemistry: X
Published: October 06, 2025
Effect of Konjac Glucomannan on the Cooking Loss, Texture, and Physicochemical Property of Frozen Porcine Blood After Cooking.
Journal: Journal of food science
Published: September 09, 2025
Effects of microwave freeze drying on the shape fidelity, anti-digestion and physicochemical properties of 3D-printed chlorogenic acid-sweet potato starch.
Journal: International journal of biological macromolecules
Published: August 14, 2025
Comparative Analysis of Roller Milling Strategies on Wheat Flour Physicochemical Properties and Their Implications for Microwave Freeze-Dried Instant Noodles.
Journal: Foods (Basel, Switzerland)
Published: July 21, 2025
Characterization of Whey Protein Isolate-Soymilk Complexes Modified by Transglutaminase and Their Application inYuba Film.
Journal: Foods (Basel, Switzerland)
Published: July 13, 2025
Ultrasonic Pretreatment With dl-Malic Acid-Water Media: An Innovative Strategy to Enhance Infrared-Assisted Spouted Bed Drying Efficiency and Product Quality of Chinese Yam.
Journal: Journal of food science
Published: July 08, 2025
Effects of Sodium Hexametaphosphate on the Gel Properties and Structure of Glutaminase-Transaminase-Crosslinked Gelatin Gels.
Journal: Foods (Basel, Switzerland)
Published: May 19, 2025
Preservation effect of plant essential oil-KGM composite coating materials on the tomatoes.
Journal: PloS one
Published: April 02, 2025
Enhancing 3D Printing Performance of Yellow-Flesh Peach Gels: The Role of Whey Protein Isolate in Printability, Rheological Properties, and Structural Characteristics.
Journal: Journal of food science
Published: February 24, 2025
Investigation on Cracking Mechanisms of Dehydrated Corn: Multiscale Changes Driven by Temperature Gradient.
Journal: Journal of food science
Published: February 13, 2025
Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields.
Journal: Foods (Basel, Switzerland)
Published: February 07, 2025
Last Updated: 09/26/2026