李晓磊｜长春大学｜学者主页

2026

从误读到损失：保质期标签对消费者福利的影响研究——基于随机效用最大化和随机后悔最小化方法

李晓磊，胡武阳，李剑，青平

《农业技术经济》，No. 4

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2026

基于电子鼻和气相色谱-离子迁移谱分析河北地区不同品牌桃香醋挥发性化合物差异

郭琳琳，徐美丽，张馨月，李羽嘉，王莞欣，马福敏，段翠翠，马艳丽，李丹，李晓磊

《现代食品科技》

DOI

2026

基于电子鼻和GC-IMS分析3种百香果醋挥发性风味差异

王莞欣，李羽嘉，徐美丽，郭琳琳，张馨月，李丹，李晓磊

《中国调味品》

2026

基于气相色谱-离子迁移谱分析新疆马奶粉、驼奶粉和绵羊奶粉风味

窦小慧，张馨月，段翠翠，马福敏，李晓磊，李丹

《中国乳品工业》

2026

Structural identification and antioxidant activity of soybean protein isolate-exopolysaccharides-chlorogenic acid ternary complex

Cui-Cui Duan, S. Sui, Hong-Ru Wang, Hui Liu, Yiming Yang, Yi-Xue Sun, Lifan Liu, Fumin Ma, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2026

Unlocking the Biological Functions of Chlorogenic Acid-Protein or Polysaccharide Complexes: Structure-Function Insights, Mechanisms, and Future Prospects

Cui-Cui Duan, S. Sui, Hui Liu, Hong-Ru Wang, He-Ran Xu, Jian-Xia Zhao, Yiming Yang, Xiao-Lei Li, F. Ma, Dan Li

Food reviews international (Print)

DOI

2026

Enhanced resistance of pea starch and cake to retrogradation and digestion by mutant 1,4-α-glucan branching enzyme from Bifidobacterium longum.

Dan Li, Yue Su, Yuhang Meng, Cui-Cui Duan, Fumin Ma, Byung-Hoo Lee, Xiao-Lei Li

International Journal of Biological Macromolecules

DOI

2026

Enhanced suppression of retrogradation and digestibility in waxy rice starch by engineered mutants of GtfC type 4,6-α-glucanotransferase from Geobacillus sp.

Dan Li, Yuwei Liu, Cui-Cui Duan, Fumin Ma, Byung-Hoo Lee, Xiao-Lei Li

Food Bioscience

DOI

2026

Study on the characteristics of W1/O/W2 emulsion delivery system stabilized by soybean protein isolate/(-)-epigallocatechin gallate/exopolysaccharides complex.

Cui-Cui Duan, Cheng Wu, Hui Liu, S. Sui, Hong-Ru Wang, Lin Ma, F. Ma, Xiao-Lei Li, Dan Li

Food Research International

DOI

2026

Key aroma-active compounds and machine learning classification of chestnut baijiu revealed by molecular sensory, docking, and pathway analyses.

Dan Li, Xin-Yu Zhang, Xiao-Hui Dou, Yujia Li, Yu-Chen Hou, Fumin Ma, Cui-Cui Duan, Xiao-Lei Li

Food Research International

DOI

2026

Nanostructured Polysaccharide-Based Carriers for Plant Essential Oils delivery: A Review

Fumin Ma, Lei Wu, Wenhui Guo, Xue-Ying Wei, Ya-Bo Zhang, Cui-Cui Duan, Xiao-Lei Li, Yi-Xue Sun, Dan Li

Food reviews international (Print)

DOI

2026

Exploration of the hypoglycemic effect and mechanism of Lactobacillus plantarum LH36 on type 2 diabetic mice through intestinal flora and non-targeted metabolomics

Cui-Cui Duan, Hui Liu, S. Sui, Hong-Ru Wang, Yi-Jia Xing, Yi-Xue Sun, Lifan Liu, Fumin Ma, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2026

W1/O/W2 emulsion stabilized by β-lactoglobulin/exopolysaccharides/epigallocatechin gallate complex: Protective effects on Lactobacillus plantarum A81 during storage, pasteurization and gastrointestinal digestion.

Cui-Cui Duan, Yi Zhang, Hong-Ru Wang, S. Sui, Hui Liu, Cheng Wu, Lin Ma, Fumin Ma, Xiao-Lei Li, Dan Li

Food Chemistry

DOI

2026

Deciphering flavor profile and metabolic pathways in black chokeberry co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics.

Xiao-Lei Li, Wanxin Wang, Yujia Li, Fumin Ma, Cui-Cui Duan, Dan Li

Food Research International

DOI

2025

Misconceptions on Food Date Labels and Consumer Welfare Implications

Xiaolei Li, Wuyang Hu, Qi Jiang, Jian Li, Ping Qing

Agricultural Economics，Vol. 560, No. 5

DOI

2025

保质期标签误读与食物浪费：理论解释与经验证据

李晓磊，胡武阳，李剑，青平

《农业技术经济》，No. 2

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2025

基于电子鼻和离子迁移谱分析三种烤鱼片挥发性风味化合物

林阳，张馨月，李晓磊，段翠翠，马福敏，李丹

《食品工业科技》

2025

4种非淀粉多糖对莜麦面团和面条理化性质的影响

高旭升，孟宇行，李晓磊，段翠翠，马福敏，李丹

《粮食与油脂》

2025

响应面法优化牡蛎可溶性多肽提取及其ACE抑制活性研究

李团章，杨菲，钟怡琳，李晓磊，卢昊天，赖智杰，卢健豪，李乐凡，谌素华

《农产品加工》

DOI

2025

不同乳酸菌发酵豆乳风味的差异分析

王琪，武雪，段翠翠，马福敏，李丹，李晓磊

《中国酿造》

2025

基于气相色谱离子迁移谱分析松茸酱油的挥发性风味化合物

苏月，王莞欣，段翠翠，马福敏，李晓磊，李丹

《中国酿造》

2025

3种不同产地白米醋挥发性风味化合物的对比分析

李羽嘉，王莞欣，郭琳琳，徐美丽，张馨月，马福敏，段翠翠，李丹，李晓磊

《中国酿造》

2025

Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus

Dan Li, Xue Wu, Yujia Li, Cui-Cui Duan, Fumin Ma, Xiao-Lei Li

European Food Research and Technology

DOI

2025

Athyrium multidentatum (Doll.) Ching polysaccharide coated zein nanoparticles for oral delivery of resveratrol: Fabrication, characterization, stability and in vitro digestion

Fumin Ma, Wenxin Lv, Lei Wu, Cui-Cui Duan, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2025

Revealing the key aroma-active compounds and their potential metabolic pathways in Hongqu rice vinegar by integrating instrumental, sensory and statistical analysis

Xiao-Lei Li, Yujia Li, Fumin Ma, Cui-Cui Duan, Dan Li

International Journal of Gastronomy and Food Science

DOI

2025

An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157

Cui-Cui Duan, Lingfang Zhang, Cheng Wu, Yi Zhang, Fumin Ma, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2025

An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex.

Cui-Cui Duan, Mengchun Qin, Lifan Liu, Yi-Xue Sun, Lin Cai, Lin Ma, Xiao-Lei Li, Fumin Ma, Dan Li

Food Research International

DOI

2025

Fucoidan-based cinnamaldehyde nano-emulsion: Fabrication by complex coacervation and application in apple juice.

Fumin Ma, Xiang Cai, Lei Wu, Wenxin Lv, Cui-Cui Duan, Xiao-Lei Li, Dan Li

International Journal of Biological Macromolecules

DOI

2025

Functional properties and sensitization of β-lactoglobulin were improved by covalent binding with exopolysaccharides and (-)-epigallocatechin gallate.

Cui-Cui Duan, Yi Zhang, Cheng Wu, S. Sui, Hui Liu, Hong-Ru Wang, Lin Ma, Xiao-Lei Li, Fumin Ma, Dan Li

Food Research International

DOI

2025

β-Lactoglobulin-exopolysaccharide complex: Structural characterization, antioxidant activity in LPS-induced oxidative damage cell model.

Cui-Cui Duan, Hong-Ru Wang, Yi Zhang, Hui Liu, S. Sui, Mengchun Qin, Xiao-Lei Li, Fumin Ma, Dan Li

International Journal of Biological Macromolecules

DOI

2025

Production of tailor-made α-glucans with enhanced α-1,6 linkage ratio via a bottom-up approach to modulate postprandial glycemic response.

Young-Bo Song, Ha-Eun Um, Xiao-Lei Li, Sang-Ho Yoo, Byung-Hoo Lee

International Journal of Biological Macromolecules

DOI

2025

Exploration of the structural features and anti-oxidative activity of whey protein hydrolysates produced by Lactiplantibacillus plantarum.

Cui-Cui Duan, Shunan Hu, Cheng Wu, Yi Zhang, Lin Ma, Xiao-Lei Li, Fumin Ma, Dan Li

Food Research International

DOI

2025

Protein structure modification and allergenic properties of soybean protein isolate in combination with (-)-epigallocatechin gallate and exopolysaccharides.

Cui-Cui Duan, Cheng Wu, Yi Zhang, Hui Liu, Hong-Ru Wang, S. Sui, Lin Ma, Fumin Ma, Xiao-Lei Li, Dan Li

International Journal of Biological Macromolecules

DOI

2025

An emulsion gel made by waxy maize starch hydrogel incorporated with tea polyphenols/exopolysaccharides: Structure and stability properties, antioxidant and delivery function

Cui-Cui Duan, Shunan Hu, Ran Wang, Cheng Wu, Yi Zhang, Lin Ma, Fumin Ma, Xiao-Lei Li, Dan Li

Food Bioscience

DOI

2024

The actionability of household food waste reduction

Xiaolei Li, Wuyang Hu, Jian Li, Ping Qing

Sustainable Production And Consumption，Vol. 51

DOI

2024

A Versatile β-Glycosidase from Petroclostridium xylanilyticum Prefers the Conversion of Ginsenoside Rb3 over Rb1, Rb2, and Rc to Rd by Its Specific Cleavage Activity toward 1,6-Glycosidic Linkages.

Wenqi Xu, Cui-Cui Duan, Fumin Ma, Dan Li, Xiao-Lei Li

Journal of Agricultural and Food Chemistry

DOI

2024

Multispectral analysis and molecular docking to predict the mechanism of molecular interactions of curcumin, zein and fucoidan complexes

Yaqi Lu, Xiang Cai, Wenxin Lv, Cui-Cui Duan, Xiao-Lei Li, Fumin Ma, Dan Li

Journal of Food Engineering

DOI

2024

Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes

Fumin Ma, Xiang Cai, Wenxin Lv, Yaqi Lu, Jiayu Yin, Cui-Cui Duan, Xiao-Lei Li, Dan Li

International Journal of Food Science & Technology

DOI

2024

Replacement of Loops at the Entrance of the Active Pocket of Streptococcus thermophilus 4,6-α-Glucanotransferase Changes Its Catalytic Activity and Product Specificity.

Dan Li, Wenqi Xu, Siyu Mu, Xusheng Gao, Fumin Ma, Cui-Cui Duan, Xiao-Lei Li

Journal of Agricultural and Food Chemistry

DOI

2024

An Exploration of the Antioxidative and Anti-Inflammatory Role of Lactiplantibacillus plantarum 106 via Improving Mitochondrial Function

Mengchun Qin, Yin-Fei Xing, Mao-Cheng Sun, Lin Ma, Xiao-Lei Li, Fumin Ma, Dan Li, Cui-Cui Duan

Foods

DOI

2023

黑曲霉纤维素酶对蓝靛果酵素中挥发性化合物和有机酸的影响

于思文，王玉超，黄一承，李晓磊，李丹

《食品研究与开发》

2023

三种热加工方式对猪肉风干肠理化和感官特性影响的研究

吕伟，许文琪，黄一承，史玉，慕思雨，李晓磊，李丹

《食品与发酵工业》

DOI

2023

Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts

Yicheng Huang, Li Yin, Wenqi Xu, Cui-Cui Duan, Fumin Ma, Yanli Ma, Xiao-Lei Li, Dan Li

European Food Research and Technology

DOI

2023

Preparation and bioactivity of the rare ginsenosides Rg3 and Rh2: An updated review.

Wenqi Xu, W. Lyu, Cuicui Duan, Fumin Ma, Xiaolei Li, Dan Li

Fitoterapia

DOI

2022

松子酒香气组成及关键香气物质间的协同作用

仲美桥，韩妍，黄一承，史玉，李丹，李晓磊

《食品研究与开发》

2022

黑果花楸酒中风味成分分析

王玉超，刘思琪，杨定宽，辛晶，段翠翠，李晓磊，李丹

《食品研究与开发》

2022

奇亚籽面条的质构和挥发性风味研究

于思文，王玉超，李丹，李晓磊

《粮食与油脂》

2022

榆树皮粉对小麦面团和面条理化品质的影响

黄一承，陈小宇，张建，李晓磊，李丹

《食品研究与开发》

2022

Detection of composition of functional component theabrownins in Pu-erh tea by degradation method

Simin Hu, Xiaolei Li, C. Gao, Xianyu Meng, Ming-Chao Li, Yuqian Li, Tianrui Xu, Qian Hao

Food Science and Human Wellness

DOI

2022

Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles

Xiang-Qing Ji, Cheng Zeng, Din-Ru Yang, Siyu Mu, Yu Shi, Yicheng Huang, Byung-Hoo Lee, Dan Li, Xiaolei Li

Journal of Cereal Science

DOI

2022

Specific and efficient hydrolysis of all outer glucosyls in protopanaxadiol type and protopanaxatriol type ginsenosides by a β-glucosidase from Thermoclostridium stercorarium.

Cheng Zeng, Xiang-Qing Ji, Yu Shi, Siyu Mu, Yicheng Huang, M. Zhong, Yan Han, Cuicui Duan, Xiaolei Li, Dan Li

Enzyme and Microbial Technology

DOI

2022

Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo.

Jae-Jin Ryu, Xiaolei Li, Eun-Sook Lee, Dan Li, Byung-Hoo Lee

Carbohydrate Polymers

DOI

2022

Oral administration of Lactobacillus plantarum JC7 alleviates OVA-induced murine food allergy through immunoregulation and restoring disordered intestinal microbiota

Cuicui Duan, Lin Ma, Jie Yu, Yi-Xue Sun, Li-Fan Liu, Fumin Ma, Xiaolei Li, Dan Li

European Journal of Nutrition

DOI

2022

Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

Yicheng Huang, M. Zhong, Siyu Mu, Yan Han, Yu Shi, Xiaolei Li, Dan Li

European Food Research and Technology

DOI

2021

涂膜保鲜在果蔬贮藏中的应用

韩佳琳，陈小宇，李晓磊，马艳丽，马福敏

《现代食品》

DOI

2021

Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat

Xiang-Qing Ji, Ding-Kuan Yang, Cheng Zeng, Siyu Mu, Si-Qi Liu, Si-Wen Yu, Cui-Cui Duan, Xiao-Lei Li, Dan Li

DOI

2021

Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties.

Dan Li, Xuexia Fu, Siyu Mu, Teng Fei, Yakun Zhao, Jingchao Fu, Byung-Hoo Lee, Yan-Li Ma, Jian Zhao, Jumin Hou, Xiaolei Li, Zhiyao Li

International Journal of Biological Macromolecules

DOI

2021

Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1

Xiaolei Li, Yong Wang, Siyu Mu, Xiang-Qing Ji, Cheng Zeng, Din-Ru Yang, L. Dai, Cuicui Duan, Dan Li

Food Bioscience

DOI

2021

Comparison of allergenicity among cow, goat, and horse milks using a murine model of atopy.

Cuicui Duan, Lin Ma, Lin Cai, Xiaolei Li, Fumin Ma, Jun-Liang Chen, Guicheng Huo, Dan Li

Food & Function

DOI

2020

农户低碳生产影响因素荟萃回归分析

徐润成，李晓磊，李剑，李文瑛

《世界农业》，No. 7

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2020

A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch.

Dan Li, Teng Fei, Yong Wang, Yakun Zhao, L. Dai, Xuexia Fu, Xiaolei Li

Food Chemistry

DOI

2020

Optimisation of double-enzymatic extraction of arabinoxylan from fresh corn fibre

Fumin Ma, Xiaolei Li, Jia-Yuan Yin, Lin Ma, Dan Li

Journal of food science and technology

DOI

2019

Effectiveness and Sustainability of Grain Price Support Policies in China

Jie Lyu, Xiaolei Li

Sustainability，Vol. 110, No. 90

DOI

2019

中国保鲜大蒜出口增长的三元边际分析

李晓磊，章胜勇

《世界农业》，No. 7

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2019

Production of slowly digestible corn starch using hyperthermophilic Staphylothermus marinus amylopullulanase in Bacillus subtilis.

Xiaolei Li, J. Pei, Teng Fei, Jiahui Zhao, Yong Wang, Dan Li

Food Chemistry

DOI

2019

Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility

Dan Li, Yakun Zhao, Teng Fei, Yong Wang, Byung-Hoo Lee, J. Shim, Baocai Xu, Zhiyao Li, Xiaolei Li

Food Hydrocolloids

DOI

2018

刺槐豆胶与玉米淀粉混合物流变性分析

裴晶莹，赵佳慧，李晓磊，刘博，李丹

《食品研究与开发》

2018

Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus

Xiaolei Li, Yujuan Wang, Byung-Hoo Lee, Dan Li

DOI

2018

Wheat Starch with Low Retrogradation Properties Produced by Modification of the GtfB Enzyme 4,6-α-Glucanotransferase from Streptococcus thermophilus.

Xiaolei Li, Teng Fei, Yong Wang, Yakun Zhao, Yu-Tian Pan, Dan Li

Journal of Agricultural and Food Chemistry

DOI

2018

An extremely thermostable maltogenic amylase from Staphylothermus marinus: Bacillus expression of the gene and its application in genistin glycosylation.

Xiaolei Li, Yujuan Wang, Jong-Tae Park, L. Gu, Dan Li

International Journal of Biological Macromolecules

DOI

2018

Sequence analysis and biochemical properties of an acidophilic and hyperthermophilic amylopullulanase from Thermofilum pendens.

Xiaolei Li, Jiahui Zhao, Jingchao Fu, Yu-Tian Pan, Dan Li

International Journal of Biological Macromolecules

DOI

2017

HPLC法检测巧克力中微量异黄酮的研究

赵佳慧，裴晶莹，李晓磊，刘博，李丹

《食品研究与开发》

2017

芭蕉芋淀粉热力学特性和体外消化性的研究

付婧超，李晓磊，王玉娟，李丹

《食品研究与开发》

2017

功能性食品学的教学探索

李晓磊，李丹

《农业与技术》

2017

普鲁兰酶水解制备抗消化性和低回生性木薯淀粉的研究

王玉娟，李晓磊，付婧超，李丹

《粮食与油脂》

2017

Preparation of low digestible and viscoelastic tigernut (Cyperus esculentus) starch by Bacillus acidopullulyticus pullulanase.

Xiaolei Li, Jingchao Fu, Yujuan Wang, Fumin Ma, Dan Li

International Journal of Biological Macromolecules

DOI

2015

Preparation of linear maltodextrins using a hyperthermophilic amylopullulanase with cyclodextrin- and starch-hydrolysing activities.

Xiaolei Li, Dan Li

Carbohydrate Polymers

DOI

2014

Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking

Xiaolei Li, Dan Li, H. Tian, Kwan-hwa Park

DOI

2013

高效阴离子交换色谱测定糖浆中异麦芽糖含量

李晓磊，胡才龙，李丹

《食品研究与开发》

2013

Enhancing Antioxidant Activity of Soluble Polysaccharide from the Submerged Fermentation Product of Cordyceps sinensis by Using Cellulase

Xiao-Lei Li, Dan Li

DOI

2013

Characterization and application of an acidophilic and thermostable β-glucosidase from Thermofilum pendens.

Dan Li, Xiaolei Li, Wei Dang, P. Tran, Sunghoon Park, B. Oh, W. Hong, Jin-Sil Lee, Kwan-hwa Park

Journal of Bioscience and Bioengineering

DOI

2013

An extremely thermostable amylopullulanase from Staphylothermus marinus displays both pullulan- and cyclodextrin-degrading activities

Xiaolei Li, Dan Li, Kwan-hwa Park

Applied Microbiology and Biotechnology

DOI

2012

纤维素酶提高红三叶草醇提物体外抗氧化活性的研究

李晓磊，党伟，李丹

《食品科技》

2011

β-伴大豆球蛋白的水解研究

邹险峰，陈星，李晓磊，李丹，高长城

《食品科技》

DOI

2011

Analysis of Tartary Buckwheat Flavonoids Using Electrospray Ionization Tandem Mass Spectrometry

Xiao-Lei Li, Dan Li

DOI

2011

Identification and antioxidative properties of transglycosylated puerarins synthesised by an archaeal maltogenic amylase

Xiaolei Li, Dan Li, Sunghoon Park, Chang-Cheng Gao, Kwan-hwa Park, L. Gu

DOI

2011

Analysis of Coenzyme Q10 byReversed-Phase High-Performance Liquid Chromatography

Xiaolei Li

2011

Antioxidative properties of hydrated ethanol extracts from tartary buckwheat grains as affected by the changes of rutin and quercetin during preparations

Xiaolei Li, Dan Li, I. Shmidt, V. V. Grishchenko, T. Kalenik

2011

Research on Determination of Contents of Glucose and Levulose in Honey by High Performance Anion Exchange Chromatography

Xiaolei Li

2010

果味冬虫夏草饮料的研制

李晓磊，赵珺，代思成，李鹏，李丹

《食品研究与开发》

2010

大豆蛋白改性酶解制备大豆肽的研究

邹险峰，陈星，李晓磊，李丹，高长城

《粮油加工(电子版)》

2010

Research and Development of Fruit Flavored Cordyceps Sinensis(Berk.) Sacc Drink

Xiao-Lei Li, Zhao, Si-Cheng Dai, Peng Li, Dan Li

2010

Characterization of a recombinant amylolytic enzyme of hyperthermophilic archaeon Thermofilum pendens with extremely thermostable maltogenic amylase activity

Xiaolei Li, Dan Li, Yong-Guang Yin, Kwan-hwa Park

Applied Microbiology and Biotechnology

DOI

2010

Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains

Dan Li, Xiaolei Li, Xiao-Lin Ding

DOI

2010

Overexpression and characterization of an extremely thermostable maltogenic amylase, with an optimal temperature of 100 degrees C, from the hyperthermophilic archaeon Staphylothermus marinus.

Dan Li, Jong-Tae Park, Xiaolei Li, Suk-Kyoung Kim, Seungjae Lee, J. Shim, Sunghoon Park, J. Cha, B. Lee, Jung-Wan Kim, Kwan-hwa Park

New Biotechnology

DOI

2009

冬虫夏草深层发酵菌丝体和蛹虫草子实体抗氧化活性的对比研究

李晓磊，赵珺，李丹，高长城

《食品科技》

2009

蛹虫草子实体和蛹虫草根醇提物抗氧化活性的对比

李晓磊，李丹，谭克，赵珺

《食品与发酵工业》

DOI

2009

Tartary Buckwheat , Fagopyrum tataricum ( Linn ) Gaertn : A Functional Food Ingredient from Eastern Asia

Dan Li, Xiao-Lei Li, Chang-Cheng Gao, Xing Chen

2008

纤维素酶水解大豆异黄酮糖苷混合物的抗氧化活性

李丹，李晓磊，李荣和

《食品研究与开发》

2008

纤维素酶对黑大豆和葛根异黄酮糖苷不同组分的水解活性

李丹，李晓磊，谭克

《食品科技》

2008

高纯度大豆和花生低聚肽的体外抗氧化活性

李丹，李晓磊，谭克，李荣和

《食品科技》

2008

A Process for Preventing Enzymatic Degradation of Rutin in Tartary Buckwheat (Fagopyrum tataricum Gaertn) Flour

Dan Li, Xiaolei Li, Xiao-Lin Ding, Kwan-hwa Park

2008

Characteristics of Archaeal Maltogenic Amylases

Dan Li, Jong-Tae Park, Xiaolei Li, Su Kyung Kim, Young-Wan Kim, Seungjae Lee, Yong-Ro Kim, B. Lee, Kwan-hwa Park

DOI

2007

大豆复合功能因子清除DPPH自由基与提高SOD活性的研究

李丹，李晓磊，李煜馨

《食品科技》

2007

苦荞小麦混和粉面团的粉质和拉伸特性

李丹，李晓磊，丁霄霖

《食品研究与开发》

2007

苦荞小麦混合粉面团的微观结构和粘弹性

李丹，李晓磊，丁霄霖

《食品工业科技》

2007

Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat

Dan Li, Xiaolei Li, Xiao-Lin Ding

2006

高蛋白质含量大豆短肽的理化特性和抗氧化活性

李丹，李煜馨，李晓磊

《食品与发酵工业》

精选作品

期刊论文

从误读到损失：保质期标签对消费者福利的影响研究——基于随机效用最大化和随机后悔最小化方法

基于电子鼻和气相色谱-离子迁移谱分析河北地区不同品牌桃香醋挥发性化合物差异

基于电子鼻和GC-IMS分析3种百香果醋挥发性风味差异

基于气相色谱-离子迁移谱分析新疆马奶粉、驼奶粉和绵羊奶粉风味

Structural identification and antioxidant activity of soybean protein isolate-exopolysaccharides-chlorogenic acid ternary complex

Unlocking the Biological Functions of Chlorogenic Acid-Protein or Polysaccharide Complexes: Structure-Function Insights, Mechanisms, and Future Prospects

Enhanced resistance of pea starch and cake to retrogradation and digestion by mutant 1,4-α-glucan branching enzyme from Bifidobacterium longum.

Enhanced suppression of retrogradation and digestibility in waxy rice starch by engineered mutants of GtfC type 4,6-α-glucanotransferase from Geobacillus sp.

Study on the characteristics of W1/O/W2 emulsion delivery system stabilized by soybean protein isolate/(-)-epigallocatechin gallate/exopolysaccharides complex.

Key aroma-active compounds and machine learning classification of chestnut baijiu revealed by molecular sensory, docking, and pathway analyses.

Nanostructured Polysaccharide-Based Carriers for Plant Essential Oils delivery: A Review

Exploration of the hypoglycemic effect and mechanism of Lactobacillus plantarum LH36 on type 2 diabetic mice through intestinal flora and non-targeted metabolomics

W1/O/W2 emulsion stabilized by β-lactoglobulin/exopolysaccharides/epigallocatechin gallate complex: Protective effects on Lactobacillus plantarum A81 during storage, pasteurization and gastrointestinal digestion.

Deciphering flavor profile and metabolic pathways in black chokeberry co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics.

Misconceptions on Food Date Labels and Consumer Welfare Implications

保质期标签误读与食物浪费：理论解释与经验证据

基于电子鼻和离子迁移谱分析三种烤鱼片挥发性风味化合物

4种非淀粉多糖对莜麦面团和面条理化性质的影响

响应面法优化牡蛎可溶性多肽提取及其ACE抑制活性研究

不同乳酸菌发酵豆乳风味的差异分析

基于气相色谱离子迁移谱分析松茸酱油的挥发性风味化合物

3种不同产地白米醋挥发性风味化合物的对比分析

Comparative analysis of organic acids and volatile organic compounds of ginseng vinegars fermented by Acetobacter ghanensis and Acetobacter pasteurianus

Athyrium multidentatum (Doll.) Ching polysaccharide coated zein nanoparticles for oral delivery of resveratrol: Fabrication, characterization, stability and in vitro digestion

Revealing the key aroma-active compounds and their potential metabolic pathways in Hongqu rice vinegar by integrating instrumental, sensory and statistical analysis

An exploration on the structural characteristics and antioxidant activities of casein hydrolysates fermented by Lactiplantibacillus plantarum A56 and A157

An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex.

Fucoidan-based cinnamaldehyde nano-emulsion: Fabrication by complex coacervation and application in apple juice.

Functional properties and sensitization of β-lactoglobulin were improved by covalent binding with exopolysaccharides and (-)-epigallocatechin gallate.

β-Lactoglobulin-exopolysaccharide complex: Structural characterization, antioxidant activity in LPS-induced oxidative damage cell model.

Production of tailor-made α-glucans with enhanced α-1,6 linkage ratio via a bottom-up approach to modulate postprandial glycemic response.

Exploration of the structural features and anti-oxidative activity of whey protein hydrolysates produced by Lactiplantibacillus plantarum.

Protein structure modification and allergenic properties of soybean protein isolate in combination with (-)-epigallocatechin gallate and exopolysaccharides.

An emulsion gel made by waxy maize starch hydrogel incorporated with tea polyphenols/exopolysaccharides: Structure and stability properties, antioxidant and delivery function

The actionability of household food waste reduction

A Versatile β-Glycosidase from Petroclostridium xylanilyticum Prefers the Conversion of Ginsenoside Rb3 over Rb1, Rb2, and Rc to Rd by Its Specific Cleavage Activity toward 1,6-Glycosidic Linkages.

Multispectral analysis and molecular docking to predict the mechanism of molecular interactions of curcumin, zein and fucoidan complexes

Enhanced emulsion capacity and gel properties of bighead carp myofibrillar protein through interaction with fresh maize bran arabinoxylan extracted by complex enzymes

Replacement of Loops at the Entrance of the Active Pocket of Streptococcus thermophilus 4,6-α-Glucanotransferase Changes Its Catalytic Activity and Product Specificity.

An Exploration of the Antioxidative and Anti-Inflammatory Role of Lactiplantibacillus plantarum 106 via Improving Mitochondrial Function

黑曲霉纤维素酶对蓝靛果酵素中挥发性化合物和有机酸的影响

三种热加工方式对猪肉风干肠理化和感官特性影响的研究

Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts

Preparation and bioactivity of the rare ginsenosides Rg3 and Rh2: An updated review.

松子酒香气组成及关键香气物质间的协同作用

黑果花楸酒中风味成分分析

奇亚籽面条的质构和挥发性风味研究

榆树皮粉对小麦面团和面条理化品质的影响

Detection of composition of functional component theabrownins in Pu-erh tea by degradation method

Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles

Specific and efficient hydrolysis of all outer glucosyls in protopanaxadiol type and protopanaxatriol type ginsenosides by a β-glucosidase from Thermoclostridium stercorarium.

Slowly digestible property of highly branched α-limit dextrins produced by 4,6-α-glucanotransferase from Streptococcus thermophilus evaluated in vitro and in vivo.

Oral administration of Lactobacillus plantarum JC7 alleviates OVA-induced murine food allergy through immunoregulation and restoring disordered intestinal microbiota

Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

涂膜保鲜在果蔬贮藏中的应用

Effects of Four Enzymes on Rheology of Dough and Texture of Noodles of Red Bean Wheat

Potato starch modified by Streptococcus thermophilus GtfB enzyme has low viscoelastic and slowly digestible properties.

Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1

Comparison of allergenicity among cow, goat, and horse milks using a murine model of atopy.

农户低碳生产影响因素荟萃回归分析

A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch.

Optimisation of double-enzymatic extraction of arabinoxylan from fresh corn fibre

Effectiveness and Sustainability of Grain Price Support Policies in China

中国保鲜大蒜出口增长的三元边际分析

Production of slowly digestible corn starch using hyperthermophilic Staphylothermus marinus amylopullulanase in Bacillus subtilis.

Effects of Streptococcus thermophilus GtfB enzyme on dough rheology, bread quality and starch digestibility

刺槐豆胶与玉米淀粉混合物流变性分析

Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus

Wheat Starch with Low Retrogradation Properties Produced by Modification of the GtfB Enzyme 4,6-α-Glucanotransferase from Streptococcus thermophilus.

An extremely thermostable maltogenic amylase from Staphylothermus marinus: Bacillus expression of the gene and its application in genistin glycosylation.

Sequence analysis and biochemical properties of an acidophilic and hyperthermophilic amylopullulanase from Thermofilum pendens.

HPLC法检测巧克力中微量异黄酮的研究

芭蕉芋淀粉热力学特性和体外消化性的研究

功能性食品学的教学探索

普鲁兰酶水解制备抗消化性和低回生性木薯淀粉的研究

Preparation of low digestible and viscoelastic tigernut (Cyperus esculentus) starch by Bacillus acidopullulyticus pullulanase.

Preparation of linear maltodextrins using a hyperthermophilic amylopullulanase with cyclodextrin- and starch-hydrolysing activities.

Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking