受强制性开放获取政策约束的文章 - Teng Li了解详情
无法在其他位置公开访问的文章：10 篇
Water Distribution in Tofu and Application of T2 Relaxation Measurements in Determination of Tofu’s Water-Holding Capacity
T Li, X Rui, W Li, X Chen, M Jiang, M Dong
Journal of agricultural and food chemistry 62 (34), 8594-8601, 2014
强制性开放获取政策： 国家自然科学基金委员会
Inhibiting ice recrystallization by nanocelluloses
T Li, Y Zhao, Q Zhong, T Wu
Biomacromolecules 20 (4), 1667-1674, 2019
强制性开放获取政策： US Department of Agriculture
Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18
Y Xiao, Q Zhang, J Miao, X Rui, T Li, M Dong
Innovative Food Science & Emerging Technologies 31, 216-225, 2015
强制性开放获取政策： 国家自然科学基金委员会
Janus effects of NaCl on structure of egg yolk granules
T Li, H Su, J Zhu, Y Fu
Food Chemistry 371, 131077, 2022
强制性开放获取政策： US Department of Agriculture
Amyloid protein fibrils show enhanced ice recrystallization inhibition activity when serve as pickering emulsion stabilizer
Y Fu, Y Li, S Weng, W Qi, H Su, T Li
Food Hydrocolloids 139, 108581, 2023
强制性开放获取政策： 国家自然科学基金委员会
Delivery of curcumin in a carboxymethyl cellulose and hydroxypropyl methyl cellulose carrier: Physicochemical properties and biological activity
S Wang, Y Xie, H Su, Y Luo, M Wang, T Li, Y Fu
International journal of biological macromolecules 239, 124203, 2023
强制性开放获取政策： 国家自然科学基金委员会
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry
J Yao, Y Chen, S Tian, X Zhu, T Li, Y Fu
Food Biophysics 17 (2), 150-164, 2022
强制性开放获取政策： US Department of Agriculture
Inhibiting ice recrystallization by amyloid protein fibrils
Y Fu, Y Li, H Su, T Wu, T Li
International Journal of Biological Macromolecules 227, 1132-1140, 2023
强制性开放获取政策： US Department of Agriculture, 国家自然科学基金委员会
Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility
Y Fu, Y Li, DW Everett, S Weng, Y Zhai, M Wang, T Li
International Journal of Biological Macromolecules 252, 126439, 2023
强制性开放获取政策： 国家自然科学基金委员会
(NaPO3) 6-modulated reassembly of encapsulated curcumin nanoparticles from yolk granules: Preparation, characterization, and bioavailability
H Su, S Tan, DW Everett, J Zhu, R Ma, Y Fu, T Li
Journal of Molecular Liquids 391, 123367, 2023
强制性开放获取政策： 国家自然科学基金委员会
可在其他位置公开访问的文章：11 篇
Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach
T Li, C Tu, X Rui, Y Gao, W Li, K Wang, Y Xiao, M Dong
Journal of Agricultural and Food Chemistry 63 (12), 3261-3270, 2015
强制性开放获取政策： 国家自然科学基金委员会
Chemical modification, characterization and bioactivity of a released exopolysaccharide (r-EPS1) from Lactobacillus plantarum 70810
K Wang, W Li, X Rui, T Li, X Chen, M Jiang, M Dong
Glycoconjugate journal 32, 17-27, 2015
强制性开放获取政策： 国家自然科学基金委员会
Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance
T Li, X Rui, K Wang, M Jiang, X Chen, W Li, M Dong
Innovative food science & emerging technologies 30, 61-68, 2015
强制性开放获取政策： 国家自然科学基金委员会
Effect of surface charge density on the ice recrystallization inhibition activity of nanocelluloses
T Li, Q Zhong, B Zhao, S Lenaghan, S Wang, T Wu
Carbohydrate polymers 234, 115863, 2020
强制性开放获取政策： US Department of Agriculture
Effect of fibril length on the ice recrystallization inhibition activity of nanocelluloses
T Li, M Li, Q Zhong, T Wu
Carbohydrate polymers 240, 116275, 2020
强制性开放获取政策： US Department of Agriculture
NMR relaxometry and imaging to study water dynamics during soaking and blanching of soybean
T Li, X Rui, C Tu, W Li, K Wang, L Huang, M Dong
International journal of food engineering 12 (2), 181-188, 2016
强制性开放获取政策： 国家自然科学基金委员会
Effects of calcium chelators on colloidal stability and interfacial activity of egg yolk granules
Y Fu, J Yao, H Su, T Li
Food Biophysics 17 (3), 302-313, 2022
强制性开放获取政策： US Department of Agriculture, 国家自然科学基金委员会
Electrosterically stabilized cellulose nanocrystals demonstrate ice recrystallization inhibition and cryoprotection activities
T Li, M Li, VP Dia, S Lenaghan, Q Zhong, T Wu
International Journal of Biological Macromolecules 165, 2378-2386, 2020
强制性开放获取政策： US Department of Agriculture
Effects of NaCl on the freezing-thawing induced gelation of egg yolk at pH 2.0–8.0
T Li, Q Zhong, T Wu
Food Biophysics, 1-8, 2021
强制性开放获取政策： US Department of Agriculture
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity
T Li, H Su, J Zhu, DJ McClements, Y Fu
Food Biophysics 18 (3), 326-337, 2023
强制性开放获取政策： 国家自然科学基金委员会
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