王永丽｜山东农业大学｜学者主页

2026

Tandem mass tag-based quantitative proteomics reveals the relationship between protein changes and off-flavor in chilled fresh pork treated with electron beam irradiation.

Lei Sun, Fengqi Ge, Lei Sun, Qi-Zhen Guo, Feng Li, D. Sun-Waterhouse, Yongli Wang

Food Research International

DOI

2026

Effects of electron beam irradiation on lipid oxidation and myofibrillar protein oxidation in vacuum-packaged fresh pork during chilled storage

Hong-Ji Li, Feng Ge, Feng Li, Ruotong Zhen, Lijun Feng, D. Sun-Waterhouse, Yongli Wang

Radiation Physics and Chemistry

DOI

2025

纳米纤维素的结构性能及其在食品领域中的应用

周文博，李宇，韩昱，石爱玲，王永丽，李冠楠，李锋

《山东农业大学学报(自然科学版)》

2025

Improving the stability of myofibrillar proteins undergoing hemoglobin-mediated oxidation by rosmarinic acid or chlorogenic acid: Insights into the underlying mechanisms.

Lijun Feng, Min Zhang, Shuxia Zhang, Yun-Na Xue, Feng Li, D. Sun-Waterhouse, Yongli Wang

Food Chemistry

DOI

2025

Effects of nitrite on the protein stability and nitrosation of myofibrillar protein from minced pork subjected freeze-thaw cycles

Shuxia Zhang, Anran Liu, Ruotong Zhen, Qi-Zhen Guo, Guannan Li, Feng Li, Yongli Wang

Journal of Future Foods

DOI

2023

Residue behaviors and dietary risk of cyazofamid in turnip, onion and romaine lettuce assessed by a QuEChERS-LC-MS/MS method

Rui-Juan Li, Xue Men, Ru-Mei Li, Tong-Jin Liu, Hui Liang, Feng Fang, D. Sun-Waterhouse, Yongli Wang

Food Science and Human Wellness

DOI

2022

生姜提取物抑制培根风干成熟过程中的亚硝化反应

顾如霞，葛凤芹，刘步云，李锋，王永丽

《现代食品科技》

2022

猪肉肌原纤维蛋白氧化对亚硝化的影响

顾如霞，兰艳丽，葛凤芹，李锋，王永丽

《中国食品学报》

2022

Effects of ferulic acid on the oxidation stability and nitrosation of myofibrillar proteins under oxidative stress

Ruxia Gu, Feng Li, Dapeng Li, Feng-Yan Ge, Long Xu, Yongli Wang

Food Chemistry Advances

DOI

2019

Interactions of Some Common Flavonoid Antioxidants

Dapeng Li, D. Sun-Waterhouse, Yongli Wang, Xu-Guang Qiao, Yi-Lun Chen, Feng Li

Encyclopedia of Food Chemistry

DOI

2019

Nanoparticle-Based Encapsulation of Green Tea Polyphenols: An Approach to Enhance Their Bioavailability and Therapeutic Efficacy

Feng Li, Yongli Wang, Dapeng Li, D. Sun-Waterhouse, Yi-Lun Chen, Xu-Guang Qiao

Encyclopedia of Food Chemistry

DOI

2016

盐替代和复合抗氧化剂对培根风味物质形成的影响

王永丽，章建浩，林大伟，李锋

《食品与发酵工业》

2016

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

Feng Li, H. Zhuang, Weiwei Qiao, Jianhao Zhang, Yongli Wang

Journal of food science and technology

DOI

2015

KCl部分替代NaCl对干腌火腿工艺过程中蛋白质水解的影响

黎良浩，王永丽，唐静，王健，吴海舟，杨蓉蓉，章建浩

《食品工业科技》

2015

响应面法优化植物抗氧化剂降低培根亚硝胺残留量的工艺

王永丽，李锋，陈文彬，陈肖，黄明明，黎良浩，章建浩

《食品工业科技》

2015

Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

Yongli Wang, Feng Li, H. Zhuang, Xiao Chen, Liang-Hao Li, Weiwei Qiao, Jianhao Zhang

DOI

2015

Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons.

Yongli Wang, Feng Li, H. Zhuang, Liang-Hao Li, Xiao Chen, Jianhao Zhang

Journal of Food Science

DOI

2014

腌制剂不同影响中式发酵香肠挥发性成分的组成

陈肖，余翔，王永丽，唐静，章建浩

《食品科学》

2013

传统发酵肉制品中生物胺形成机理及检测控制技术

王永丽，李锋，陈肖，黎良浩，章建浩

《肉类研究》

2009

不同包装气氛条件和天然抗氧化剂对切块干腌火腿抗氧化效果的影响

廖婵，章建浩，王超，王永丽，靳国锋

《食品科学》

王永丽

精选作品

期刊论文

Tandem mass tag-based quantitative proteomics reveals the relationship between protein changes and off-flavor in chilled fresh pork treated with electron beam irradiation.

Effects of electron beam irradiation on lipid oxidation and myofibrillar protein oxidation in vacuum-packaged fresh pork during chilled storage

纳米纤维素的结构性能及其在食品领域中的应用

Improving the stability of myofibrillar proteins undergoing hemoglobin-mediated oxidation by rosmarinic acid or chlorogenic acid: Insights into the underlying mechanisms.

Effects of nitrite on the protein stability and nitrosation of myofibrillar protein from minced pork subjected freeze-thaw cycles

Residue behaviors and dietary risk of cyazofamid in turnip, onion and romaine lettuce assessed by a QuEChERS-LC-MS/MS method

生姜提取物抑制培根风干成熟过程中的亚硝化反应

猪肉肌原纤维蛋白氧化对亚硝化的影响

Effects of ferulic acid on the oxidation stability and nitrosation of myofibrillar proteins under oxidative stress

Interactions of Some Common Flavonoid Antioxidants

Nanoparticle-Based Encapsulation of Green Tea Polyphenols: An Approach to Enhance Their Bioavailability and Therapeutic Efficacy

盐替代和复合抗氧化剂对培根风味物质形成的影响

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

KCl部分替代NaCl对干腌火腿工艺过程中蛋白质水解的影响

响应面法优化植物抗氧化剂降低培根亚硝胺残留量的工艺

Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons.

腌制剂不同影响中式发酵香肠挥发性成分的组成

传统发酵肉制品中生物胺形成机理及检测控制技术

不同包装气氛条件和天然抗氧化剂对切块干腌火腿抗氧化效果的影响

研究方向