Ku Li
Alibaba Group (China)(CN)Southeast University(CN)
Publications by Year
Research Areas
Meat and Animal Product Quality, Proteins in Food Systems, Biochemical Analysis and Sensing Techniques, Food composition and properties, Protein Hydrolysis and Bioactive Peptides
Most-Cited Works
- → Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3(2022)100 cited
- → Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion(2022)76 cited
- → Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling(2022)76 cited
- → Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure(2023)63 cited
- → Fractionation and identification of salty peptides from yeast extract(2020)62 cited
- → Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues(2023)51 cited
- → Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction(2020)48 cited
- → Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking(2024)47 cited
- → Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties(2023)45 cited
- → Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions(2023)41 cited