Yufang M. Li

650201, China

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 29 publications

Effect of Moringa oleifera Seeds Rennet on the Quality of Mozzarella Cheese and Proteomic Identification and Molecular Docking Analysis of Fermentation-Derived Peptides.

Effect of Moringa oleifera Seeds Rennet on the Quality of Mozzarella Cheese and Proteomic Identification and Molecular Docking Analysis of Fermentation-Derived Peptides.

Journal: Journal of agricultural and food chemistry

Published: July 01, 2026

Identification and structural characterization of a novel antioxidant tripeptide RGW from Rubing whey and its protective effect against oxidative stress.

Identification and structural characterization of a novel antioxidant tripeptide RGW from Rubing whey and its protective effect against oxidative stress.

Journal: Food research international (Ottawa, Ont.)

Published: June 16, 2026

Gas chromatography-mass spectrometry, electronic tongue, and electronic nose characterization of mozzarella cheese flavor characteristics based on Moringa oleifera seed rennet.

Gas chromatography-mass spectrometry, electronic tongue, and electronic nose characterization of mozzarella cheese flavor characteristics based on Moringa oleifera seed rennet.

Journal: Journal of dairy science

Published: March 15, 2026

Moringa oleifera seed rennet as a novel hydrocolloid coagulant in the production of mozzarella cheese: Effects on function, texture, structure, and rheology.

Moringa oleifera seed rennet as a novel hydrocolloid coagulant in the production of mozzarella cheese: Effects on function, texture, structure, and rheology.

Journal: Journal of dairy science

Published: January 27, 2026

Inhibition of thermal formation of advanced glycation end products and acrylamide by gluten-bound betulonic acid and alphitolic acid: Mechanistic insights from spectroscopy and computation.

Inhibition of thermal formation of advanced glycation end products and acrylamide by gluten-bound betulonic acid and alphitolic acid: Mechanistic insights from spectroscopy and computation.

Journal: Food research international (Ottawa, Ont.)

Published: January 24, 2026

Research and insights on antimicrobial peptides derived from fermented yak milk casein based on enzymatic cleavage sites and molecular interactions.

Research and insights on antimicrobial peptides derived from fermented yak milk casein based on enzymatic cleavage sites and molecular interactions.

Journal: Journal of dairy science

Published: November 18, 2025

Identification and Taste Presentation Characteristics of Umami Peptides from Hybrid Pork Duroc × (Gaoligongshan × Saba) Based on Peptidomics, Machine Learning, Molecular Docking, and Molecular Dynamics Simulation.

Identification and Taste Presentation Characteristics of Umami Peptides from Hybrid Pork Duroc × (Gaoligongshan × Saba) Based on Peptidomics, Machine Learning, Molecular Docking, and Molecular Dynamics Simulation.

Journal: Journal of agricultural and food chemistry

Published: September 17, 2025

Quality evaluation of low-fat buffalo milk yogurt using ultrasound combined with microbial transglutaminase treatment.

Quality evaluation of low-fat buffalo milk yogurt using ultrasound combined with microbial transglutaminase treatment.

Journal: International journal of biological macromolecules

Published: August 15, 2025

GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22.

GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22.

Journal: Food research international (Ottawa, Ont.)

Published: August 08, 2025

Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study.

Formation Mechanism of Characteristic Flavor Substances in 3-Year-Old Diannan Small-Ear Pig Ham: Lipidomics and Flavoromics Study.

Journal: Foods (Basel, Switzerland)

Published: July 22, 2025

Dissecting the High Esterase/Lipase Activity and Probiotic Traits in Lactiplantibacillus plantarum B22: A Genome-Guided Functional Characterization.

Dissecting the High Esterase/Lipase Activity and Probiotic Traits in Lactiplantibacillus plantarum B22: A Genome-Guided Functional Characterization.

Journal: Foods (Basel, Switzerland)

Published: June 10, 2025

Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics.

Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics.

Journal: Food chemistry

Published: April 25, 2025

Showing 1-12 of 29

Last Updated: 09/26/2026