李红波｜山西农业大学｜学者主页

2026

Why does co-stewing shiitake mushrooms (Lentinula edodes) and beef synergistically enhance umami? An exploration from the perspective of umami peptides.

Jiaxin Liu, Yujie Guo, Ping Yang, Hongbo Li, Haizhen Mo, Wei Jia, Zhenbin Liu, Chunhui Zhang

Food Research International

2026

CO2-Responsive Ethyl Cellulose–Microsphere Films for Postharvest Freshness Monitoring of Fresh Products

Dao-Yu Liu, Liangbin Hu, En-Bo Xu, Huan Cheng, Hongbo Li, Dan Xu, Jia-Yi Zhang, Li-Shan Yao, Lu-Fei Tian, Xiaoli Zhu, F. Zhu, Jing Wang, Hai-Zhen Mo, Zhenbin Liu

Food Control

DOI

2026

Zein-based films with γ-cyclodextrin metal organic framework/oregano essential oil for fruit preservation

Zhenbin Liu, Fengbing Yang, Liangbin Hu, Dan Xu, Guoqiang Zhang, Yumei Liao, Min Cui, Hongbo Li, Hai-Zhen Mo

Food Packaging and Shelf Life

DOI

2026

Xanthan gum-walnut protein interactions: The influence of pyruvate groups on xanthan gum side chains.

Zinuo An, Wensheng Liang, Zhenbin Liu, Hongbo Li, Jia-Yi Zhang, Li-Shan Yao, Lu-Fei Tian, Xiaoli Zhu, Hai-Zhen Mo, Liang-Bin Hu

Carbohydrate Polymers

DOI

2026

Tailoring 3D-printed soy protein gels for dysphagia diets: Influence of xanthan gum's substituents and underlying mechanism.

Zhenbin Liu, Meirong Ruan, Xuebin Yin, Wensheng Liang, Bao-Guo Xu, Hongbo Li, Li-Shan Yao, Lu-Fei Tian, Jia-Yi Zhang, Hai-Zhen Mo, Liangbin Hu, Min Zhang

International Journal of Biological Macromolecules

DOI

2026

Sweetness drives brain level amplification of saltiness offering a new pathway to salt reduction

Hongbo Li, Lixue Shang, Xuchao Feng, Yi-Xin Zhang, Lei Hou, Quanyu Dai, Zhenbin Liu, Na Li, Hai-Zhen Mo

Current Research in Food Science

DOI

2026

Decoding the neural mechanisms of salty peptide perception via electroencephalography and machine learning.

Xuchao Feng, Hongbo Li, Quanyu Dai, Na Li, Li-Li Zhao, Zhenbin Liu, Jia-Yi Zhang, Hai-Zhen Mo

Food Chemistry

DOI

2026

Quality formation mechanism of shiitake mushrooms during multiphase microwave drying (MMD)

Zhenbin Liu, Jia Luo, Jia-Yi Zhang, Rui Weng, Wen-Chian Liu, Hongbo Li, Huan Cheng, Dong Wang, Hengchao E, Lu-Fei Tian, Hai-Zhen Mo, Liangbin Hu

Food Control

DOI

2026

Vision-Based Multi-Scale Structural Modeling of Water Loss during Morchella Drying

Xuchao Feng, Hongbo Li, Na Li, Zhenbin Liu, Li-Li Zhao, Jiao Wang, Jia-Yi Zhang, Li-Shan Yao, Liangbin Hu, Hai-Zhen Mo

Journal of Future Foods

DOI

2026

Effect of fine structure of xanthan on its interaction with mucin: Toward designing of dysphagia diets.

Wensheng Liang, Zhenbin Liu, Min Zhang, Bao-Guo Xu, Hongbo Li, Xiaoli Zhu, Hai-Zhen Mo, Liangbin Hu

Food Chemistry

DOI

2026

Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction

Li-Li Zhao, Na Li, Yi-Xin Zhang, Zhenbin Liu, Li-Shan Yao, Lu-Fei Tian, Yang-Yang Jia, Hai-Zhen Mo, Hongbo Li, Liang-Bin Hu

Food Chemistry: X

DOI

2026

SaltySought: Machine Learning and Deep Neural Approaches for Identifying and Explaining Salty Peptides

Xuchao Feng, Hongbo Li, Zhen Wang, Na Li, Zhenbin Liu, Quanyu Dai, Li-Li Zhao, Liangbin Hu, Hai-Zhen Mo

Future Foods

DOI

2026

Non-destructive detection of pine nut quality based on tri-modal feature fusion

Yang Wang, Hongbo Li, Zemin Li, Wanjing Dong, Jiliang Li, Xihai Zhang, Yao Wang, Dong-Sheng Li

LWT

DOI

2026

Lightweight pruning-driven YOLOv8-PMP for visual detection of pine nut rot

Yujian Bao, Yi-Zhe Wang, Hongbo Li, Jun-Jie Huang, Dapeng Jiang, Zihan Wang, Ting Luo, Yu-Zhu Wu, Zheng Ma, Fa-Hui Wu, Zi-Shen Liu

Smart Agricultural Technology

DOI

2026

Ramie Elementary Fiber-Reinforced Chitosan Composite Films: Mechanical Properties and Structural Characterization

Hongbo Li, Jiamin Wang, Pengchen Lu, Yaping Liu, Yu Xian, Yanqing Zhang

Polymers

DOI

2025

基于OBE理念的高等农业物料学课程教学模式的改革和探索

王菊霞，崔清亮，侯华铭，张燕青，李红波

《农业技术与装备》

2025

Advantages of Multiphase Microwave Drying (MMD) Technology in Shiitake Mushroom Processing: Dual Optimization of Efficiency and Quality

Zhenbin Liu, Jia Luo, Jia-Yi Zhang, Wenchao Liu, Hongbo Li, Liangbin Hu, Dong Wang, Hengchao E, Zhenying Sun, Yu Xia, Rui Weng, Hai-Zhen Mo

Food and Bioprocess Technology

DOI

2025

Influence of agricultural waste‐based diets on growth performance, gut microbiome composition, and volatile organic compound profiles in Zophobas morio

Jiaxin Liu, Hongbo Li, Zhenbin Liu, Dan Xu, Xiaoli Zhu, Liangbin Hu, Hai-Zhen Mo

Entomologia Experimentalis et Applicata

DOI

2025

Thermally-triggered L-menthol release system based on starch sodium octenyl succinate/Nisin-stabilized high internal phase Pickering Emulsion: Development, characterization and meatball coating application

Zinuo An, Liangbin Hu, Yuyin Fan, Zhenbin Liu, Hongbo Li, Dan Xu, Lu-Fei Tian, Jia-Yi Zhang, Hai-Zhen Mo

Current Research in Food Science

DOI

2025

Carbon Quantum Dots: A Green and Efficient Material for Fruits and Vegetables Preservation

Zhenbin Liu, Feng Yang, Guoqiang Zhang, Yumei Liao, Min Cui, Hongbo Li, Liangbin Hu, Hai-Zhen Mo

Food reviews international (Print)

DOI

2025

Program temperature-controlled drying: An effective way to improve the quality of hot-air dried shiitake mushrooms.

Zhenbin Liu, Jia Luo, Bimal Chitrakar, Wen-Chian Liu, Dong Wang, Hengchao E, Zhenying Sun, Hongbo Li, Xin-Yu Wei, Liangbin Hu, Jia-Yi Zhang, Hai-Zhen Mo, Rui Weng

Journal of Food Science

DOI

2025

Prion-inhibition-like protein (PiP) governs Aspergillus flavus spore dormancy under postharvest drying stress: A novel target for aflatoxin mitigation in grain storage systems.

Xuan Chen, Cheng-Yuan Feng, Meng Liu, Ruitong Meng, Dan Xu, Li-Shan Yao, Hongbo Li, Hai-Zhen Mo, Liangbin Hu, Xiaohui Zhou

Food microbiology

DOI

2025

Effects of forchlorfenuron treatment on the shelf-life quality of ready-to-eat kiwifruit and its mechanism

Zhenbin Liu, Pei-Wen Cheng, S. Hati, Xiaoyue Gong, Dan Xu, Wenjing Wang, Bimal Chitrakar, Hongbo Li, Liangbin Hu, Hai-Zhen Mo

Food Innovation and Advances

DOI

2025

Transcriptome Analysis Unveils the Molecular Mechanisms of Ethylene-Induced Ready-to-Eat Kiwifruit-Picking Ripening

Jia-Yi Zhang, Shangqiao Cao, Na Li, Hongbo Li, Zhenbin Liu, Dan Xu, Hai-Zhen Mo

Foods

DOI

2025

Tailoring cream-structured food matrices: Bioaccessibility enhancement of β-carotene in 3D-printed HIPPEs through SSOS/xanthan gum co-stabilization.

Zinuo An, Liangbin Hu, Xiaoyue Gong, Wenjing Wang, Yinglei Wang, Hongbo Li, Dan Xu, Hai-Zhen Mo, Zhenbin Liu

International Journal of Biological Macromolecules

DOI

2025

Synergistic Stabilization of Silkworm Pupal Protein and Xanthan Gum Pickering Emulsions for High-Precision 3D Food Printing

Zinuo An, Liangbin Hu, Xiaoyue Gong, Wenjing Wang, Hai-Zhen Mo, Hongbo Li, Jia-Yi Zhang, Xiaoli Zhu, Zhenbin Liu

Food and Bioprocess Technology

DOI

2024

Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation.

Zhenbin Liu, Min Cui, Rui Weng, E. Hengchao, Hongbo Li, S. Hati, Liangbin Hu, Hai-Zhen Mo

International Journal of Biological Macromolecules

DOI

2024

Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss.

Wenting Wang, Hongbo Li, Zhenbin Liu, Dan Xu, Hua-Yin Pu, Liangbin Hu, Hai-Zhen Mo

Food Chemistry

DOI

2024

Fermentation of Soybean Residue by A. auricula: Mechanisms and Uses

Hongbo Li, Xinyi Li, Zhenbin Liu, Bimal Chitrakar, Yunxia Liang, Liangbin Hu, Hai-Zhen Mo

Journal of Food Engineering

DOI

2024

ChIP-Seq Analysis of AtfA Interactions in Aspergillus flavus Reveals Its Involvement in Aflatoxin Metabolism and Virulence Under Oxidative Stress

Shurui Peng, Liangbin Hu, Wei Ge, Jiakun Deng, Li-Shan Yao, Hongbo Li, Dan Xu, Hai-Zhen Mo

International Journal of Molecular Sciences

DOI

2024

Effect of curcumin/cyclodextrin composite on the gelation and 3D printability of к-carrageenan in the sucrose co-solute field

Zhenbin Liu, Meirong Ruan, Siyu Ha, Bimal Chitrakar, Hongbo Li, Liangbin Hu, Hai-Zhen Mo

Journal of Food Engineering

DOI

2024

Corrigendum to "Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation" [Int. J. Biol. Macromol. 280 (2024) 135998].

Zhenbin Liu, Min Cui, Rui Weng, Hengchao E, Hongbo Li, S. Hati, Liangbin Hu, Hai-Zhen Mo

International Journal of Biological Macromolecules

DOI

2024

Pickering emulsion gel stabilized by Auricularia auricula protein

Yunxia Liang, Zhenbin Liu, Huan Liu, Dan Xu, Liangbin Hu, Bimal Chitrakar, Hai-Zhen Mo, Hongbo Li

Journal of Food Engineering

DOI

2024

3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content

Zhenbin Liu, Xi Chen, Meirong Ruan, Yumei Liao, Zi-Hao Wang, Yucheng Zeng, Hongbo Li, Liangbin Hu, Hai-Zhen Mo

Food Chemistry: X

DOI

2024

Comparison of Diffuse Reflectance and Diffuse Transmittance Vis/NIR Spectroscopy for Assessing Soluble Solids Content in Kiwifruit Coupled with Chemometrics

Yu Xia, Wei Zhang, Tianci Che, Jinghao Hu, Shangqiao Cao, Wen-Bo Liu, Jie Kang, Wei Tang, Hongbo Li

Applied Sciences

DOI

2024

NIR spectroscopy for quality assessment and shelf-life prediction of kiwifruit

Hongbo Li, Linlin Zhu, Na Li, Zhenbin Liu, Liheng Wang, Bimal Chitrakar, Dan Xu, Zhenkun Cui, Yanhua Tang, Liangbin Hu, Hai-Zhen Mo

Postharvest Biology and Technology

DOI

2024

3D printing of nutritious dysphagia diet: Status and perspectives

Zhenbin Liu, Xi Chen, Hongbo Li, Bimal Chitrakar, Yucheng Zeng, Liangbin Hu, Hai-Zhen Mo

Trends in Food Science & Technology

DOI

2024

The influence of different flavor peptides on brain perception via scalp electroencephalogram and development of a taste model.

Hongbo Li, Xuchao Feng, Zhenbin Liu, Wenting Wang, Lu-Fei Tian, Dan Xu, Bimal Chitrakar, Zhenkun Cui, Liangbin Hu, Hai-Zhen Mo

Food Chemistry

DOI

2024

Quality Changes and Fungal Microbiota Dynamics in Stored Jujube Fruits: Insights from High-Throughput Sequencing for Food Preservation

Li-Li Zhao, Hongbo Li, Zhenbin Liu, Liangbin Hu, Dan Xu, Xiaoli Zhu, Hai-Zhen Mo

Foods

DOI

2024

Efficient Near-Infrared Spectrum Detection in Nondestructive Wood Testing via Transfer Network Redesign

Dapeng Jiang, Ke-Qi Wang, Hongbo Li, Yi-Zhuo Zhang

Italian National Conference on Sensors

DOI

2024

Towards Sustainable and Dynamic Modeling Analysis in Korean Pine Nuts: An Online Learning Approach with NIRS

Hongbo Li, Dapeng Jiang, W. Dong, Jin Cheng, Xihai Zhang

Foods

DOI

2024

Design of a Leaf-Bottom Pest Control Robot with Adaptive Chassis and Adjustable Selective Nozzle

Dongsheng Li, Fei Gao, Zeming Li, Yu-Tong Zhang, Chuang Gao, Hongbo Li

Agriculture

DOI

2024

The Gradient Variation of Location Distribution, Cross-Section Area, and Mechanical Properties of Moso Bamboo Vascular Bundles along the Radial Direction

Hongbo Li, Qipeng Zhu, Pengchen Lu, Xi Chen, Yu Xian

Forests

DOI

2023

Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet

Zhenbin Liu, X. Chen, Quanyu Dai, Dan Xu, Liangbin Hu, Hongbo Li, S. Hati, Bimal Chitrakar, Li-Shan Yao, H. Mo

Food Hydrocolloids

DOI

2023

Preparation of Pleurotus eryngii protein baked food by 3D printing

S. Lv, Hongbo Li, Zhenbin Liu, Shangqiao Cao, Li-Shan Yao, Zhenbao Zhu, Liangbin Hu, Dan Xu, Hai-Zhen Mo

Journal of Food Engineering

DOI

2023

Rapid assessment of ready-to-eat Xuxiang kiwifruit quality based on chroma recognition and GC-MS analysis

Hongbo Li, Shangqiao Cao, Zhenbin Liu, Na Li, Dan Xu, Yongfeng Yang, H. Mo, Liangbin Hu

LWT

DOI

2023

Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein

Dan Xu, Xue-Bing Xing, Bimal Chitrakar, Hongbo Li, Liangbin Hu, Jiayi Zhang, Xiaoli Zhu, Li-Shan Yao, S. Hati, Zhenbin Liu, H. Mo

Food Chemistry: X

DOI

2023

Walnut protein-based 3D printed cream substitute

Hongbo Li, Wenting Wang, Na Li, Zhenbin Liu, Dan Xu, Hua-Yin Pu, W. Liang, H. Mo, Liangbin Hu

Journal of Food Engineering

DOI

2023

3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides

Zhenbin Liu, Xue-Bing Xing, H. Mo, Dan Xu, Liangbin Hu, Hongbo Li, Bimal Chitrakar

Journal of Food Engineering

DOI

2023

3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes

Zhenbin Liu, Siyu Ha, Chao-Fan Guo, Dan Xu, Liangbin Hu, Hongbo Li, S. Hati, H. Mo

Food Hydrocolloids

DOI

2023

Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS

Jiajia Yuan, Hongbo Li, Shangqiao Cao, Zhenbin Liu, Na Li, Dan Xu, Hai-Zhen Mo, Liangbin Hu

Foods

DOI

2023

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

Su-Ya Xie, Hongbo Li, Na Li, Zhenbin Liu, Dan Xu, Liangbin Hu, H. Mo

Foods

DOI

2023

Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton.

Hongbo Li, Lili Zhao, Quanyu Dai, H. Mo, Zhenbin Liu, Hua-Yin Pu, Xiaoli Zhu, Li-Shan Yao, Dan Xu, Liangbin Hu

Meat Science

DOI

2023

Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing

Zinuo An, Zhenbin Liu, H. Mo, Liangbin Hu, Hongbo Li, Dan Xu, Bimal Chitrakar

Journal of Food Engineering

DOI

2023

Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing

Na Li, Hongbo Li, Zhenbin Liu, S. Lv, Su-Ya Xie, Chunyang Shi, Yuehua Wu

Polymers

DOI

2022

Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum.

Dan Xu, Zhenbin Liu, Zinuo An, Liangbin Hu, Hongbo Li, H. Mo, S. Hati

Food Chemistry

DOI

2022

Bioconversion of High-Calorie Potato Starch to Low-Calorie β-Glucan via 3D Printing Using Pleurotus eryngii Mycelia

Hongbo Li, Su-Ya Xie, Shangqiao Cao, Liangbin Hu, Dan Xu, Jiayi Zhang, H. Mo, Zhenbin Liu

Foods

DOI

2022

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

Hongbo Li, S. Lv, Li Feng, Peng Peng, Liangbin Hu, Zhenbin Liu, S. Hati, C. Bimal, H. Mo

Foods

DOI

2022

Characterization of carvacrol incorporated antimicrobial film based on agar/konjac glucomannan and its application in chicken preservation

Shurui Peng, Jiao Zhang, Zhang Tao, S. Hati, H. Mo, Dan Xu, Hongbo Li, Liangbin Hu, Zhenbin Liu

Journal of Food Engineering

DOI

2022

Edible Pleurotus eryngii Papery Food Prepared by Papermaking Process

S. Lv, Xiaoli Zhu, Zhenbin Liu, Liangbin Hu, Dan Xu, Bimal Chitrakar, H. Mo, Hongbo Li

Foods

DOI

2022

Fe2+ protects postharvest pitaya (Hylocereus undulatus britt) from Aspergillus. flavus infection by directly binding its genomic DNA

Li-Shan Yao, Zhang Tao, Shurui Peng, Dan Xu, Zhenbin Liu, Hongbo Li, Liangbin Hu, H. Mo

Food Chemistry: Molecular Sciences

DOI

2022

Effect of sodium trimetaphosphate modification on the structure and rheological properties of zein

Hao Zhang, Yanyan Zhao, Xiaofeng Kang, Hongbo Li, H. Mo

Food Science and Technology

DOI

2022

Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation

Xue-Bing Xing, Bimal Chitrakar, S. Hati, Su-Ya Xie, Hongbo Li, Chang-Tian Li, Zhenbin Liu, H. Mo

Food Hydrocolloids

DOI

2021

燕麦秸秆生物力学性质试验研究

张燕青，崔清亮，李红波

《农产品加工》

DOI

2021

EGCG Alleviates Oxidative Stress and Inhibits Aflatoxin B1 Biosynthesis via MAPK Signaling Pathway

Dan Xu, Shurui Peng, Rui Guo, Li-Shan Yao, H. Mo, Hongbo Li, Hongxin Song, Liangbin Hu

Toxins

DOI

2021

Exogenous Iron Induces NADPH Oxidases-Dependent Ferroptosis in the Conidia of Aspergillus flavus.

Li-Shan Yao, Fangfang Ban, Shurui Peng, Dan Xu, Hongbo Li, H. Mo, Liangbin Hu, Xiaohui Zhou

Journal of Agricultural and Food Chemistry

DOI

2021

Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut

Shan Wang, H. Mo, Dan Xu, Hui-Ling Hu, Liangbin Hu, L. Shuai, Hongbo Li

Food Science & Nutrition

DOI

2021

3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

Zhenbin Liu, B. Bhandari, Chao-Fan Guo, Wenqi Zheng, Shangqiao Cao, Hongyu Lu, H. Mo, Hongbo Li

Foods

DOI

2021

Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance

Hongbo Li, Xujia Ming, Zhenbin Liu, Long Xu, Dan Xu, Liangbin Hu, H. Mo, Xiaohui Zhou

Ultrasonics sonochemistry

DOI

2021

Early detection and monitoring for Aspergillus flavus contamination in maize kernels

Hongbo Li, Xiaofeng Kang, Shan Wang, H. Mo, Dan Xu, Wei Zhou, Liangbin Hu

DOI

2019

收获期谷子叶片摩擦特性的试验研究

张宁，李红波，张燕青，崔清亮，孙青芳

《农机化研究》

DOI

2018

Thymol Induces Conidial Apoptosis in Aspergillus flavus via Stimulating K+ Eruption.

Liang Hu, Fangfang Ban, Hongbo Li, Pan-Pan Qian, Qingshan Shen, Yanyan Zhao, H. Mo, Xiaohui Zhou

Journal of Agricultural and Food Chemistry

DOI

2018

Correction to Thymol Induces Conidial Apoptosis in Aspergillus flavus via Stimulating K+ Eruption.

Liang Hu, Fangfang Ban, Hongbo Li, Pan-Pan Qian, Qingshan Shen, Yanyan Zhao, H. Mo, Xiaohui Zhou

Journal of Agricultural and Food Chemistry

DOI

2016

基于流变特性的不同品种苹果果皮质地评价

王菊霞，崔清亮，李红波，刘亚平，王愈

《农业工程学报》

2016

黍子籽粒压缩力学特性试验研究

杨作梅，郭玉明，崔清亮，李红波

《农产品加工》

2016

不同含水率黍子摩擦特性的实验研究

杨作梅，郭玉明，崔清亮，李红波

《山西农业大学学报(自然科学版)》

2016

小籽粒种子排种物理机械特性参数的测量

张燕青，崔清亮，王丰，李红波

《山西农业大学学报(自然科学版)》

2016

ROS Involves the Fungicidal Actions of Thymol against Spores of Aspergillus flavus via the Induction of Nitric Oxide

Qingshan Shen, Wei Zhou, Hongbo Li, Liangbin Hu, H. Mo

PLoS ONE

DOI

2015

Structural Identification of Lentinus edodes Cellulose Derivative that Inhibits Aflatoxin Production by Aspergillus flavus

Hongbo Li, Miao-Yan Wang, Liangbin Hu, Hai-Zhen Mo, D. Pan

DOI

2015

Nanocapsular Dispersion of Cinnamaldehyde for Enhanced Inhibitory Activity against Aflatoxin Production by Aspergillus flavus

Hongbo Li, Qingshan Shen, Wei Zhou, H. Mo, D. Pan, Liangbin Hu

Molecules

DOI

2011

Effect of Laminarin on Aspergillus Flavus Growth and Aflatoxin Production

Liang Hu, Hongbo Li, Jun-Liang Sun, Jie Zeng

DOI

2011

The mechanical properties of bamboo and vascular bundles

Hongbo Li, Shengping Shen

Journal of materials research/Pratt's guide to venture capital sources

DOI

2007

茎秆作物抗倒伏生物力学评价研究及关联分析

郭玉明，袁红梅，阴妍，梁莉，李红波

《农业工程学报》

2005

小麦茎秆力学特性的实验研究

李红波

《太原理工大学》

精选作品

期刊论文

Why does co-stewing shiitake mushrooms (Lentinula edodes) and beef synergistically enhance umami? An exploration from the perspective of umami peptides.

CO2-Responsive Ethyl Cellulose–Microsphere Films for Postharvest Freshness Monitoring of Fresh Products

Zein-based films with γ-cyclodextrin metal organic framework/oregano essential oil for fruit preservation

Xanthan gum-walnut protein interactions: The influence of pyruvate groups on xanthan gum side chains.

Tailoring 3D-printed soy protein gels for dysphagia diets: Influence of xanthan gum's substituents and underlying mechanism.

Sweetness drives brain level amplification of saltiness offering a new pathway to salt reduction

Decoding the neural mechanisms of salty peptide perception via electroencephalography and machine learning.

Quality formation mechanism of shiitake mushrooms during multiphase microwave drying (MMD)

Vision-Based Multi-Scale Structural Modeling of Water Loss during Morchella Drying

Effect of fine structure of xanthan on its interaction with mucin: Toward designing of dysphagia diets.

Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction

SaltySought: Machine Learning and Deep Neural Approaches for Identifying and Explaining Salty Peptides

Non-destructive detection of pine nut quality based on tri-modal feature fusion

Lightweight pruning-driven YOLOv8-PMP for visual detection of pine nut rot

Ramie Elementary Fiber-Reinforced Chitosan Composite Films: Mechanical Properties and Structural Characterization

基于OBE理念的高等农业物料学课程教学模式的改革和探索

Advantages of Multiphase Microwave Drying (MMD) Technology in Shiitake Mushroom Processing: Dual Optimization of Efficiency and Quality

Influence of agricultural waste‐based diets on growth performance, gut microbiome composition, and volatile organic compound profiles in Zophobas morio

Thermally-triggered L-menthol release system based on starch sodium octenyl succinate/Nisin-stabilized high internal phase Pickering Emulsion: Development, characterization and meatball coating application

Carbon Quantum Dots: A Green and Efficient Material for Fruits and Vegetables Preservation

Program temperature-controlled drying: An effective way to improve the quality of hot-air dried shiitake mushrooms.

Prion-inhibition-like protein (PiP) governs Aspergillus flavus spore dormancy under postharvest drying stress: A novel target for aflatoxin mitigation in grain storage systems.

Effects of forchlorfenuron treatment on the shelf-life quality of ready-to-eat kiwifruit and its mechanism

Transcriptome Analysis Unveils the Molecular Mechanisms of Ethylene-Induced Ready-to-Eat Kiwifruit-Picking Ripening

Tailoring cream-structured food matrices: Bioaccessibility enhancement of β-carotene in 3D-printed HIPPEs through SSOS/xanthan gum co-stabilization.

Synergistic Stabilization of Silkworm Pupal Protein and Xanthan Gum Pickering Emulsions for High-Precision 3D Food Printing

Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation.

Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss.

Fermentation of Soybean Residue by A. auricula: Mechanisms and Uses

ChIP-Seq Analysis of AtfA Interactions in Aspergillus flavus Reveals Its Involvement in Aflatoxin Metabolism and Virulence Under Oxidative Stress

Effect of curcumin/cyclodextrin composite on the gelation and 3D printability of к-carrageenan in the sucrose co-solute field

Corrigendum to "Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation" [Int. J. Biol. Macromol. 280 (2024) 135998].

Pickering emulsion gel stabilized by Auricularia auricula protein

3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content

Comparison of Diffuse Reflectance and Diffuse Transmittance Vis/NIR Spectroscopy for Assessing Soluble Solids Content in Kiwifruit Coupled with Chemometrics

NIR spectroscopy for quality assessment and shelf-life prediction of kiwifruit

3D printing of nutritious dysphagia diet: Status and perspectives

The influence of different flavor peptides on brain perception via scalp electroencephalogram and development of a taste model.

Quality Changes and Fungal Microbiota Dynamics in Stored Jujube Fruits: Insights from High-Throughput Sequencing for Food Preservation

Efficient Near-Infrared Spectrum Detection in Nondestructive Wood Testing via Transfer Network Redesign

Towards Sustainable and Dynamic Modeling Analysis in Korean Pine Nuts: An Online Learning Approach with NIRS

Design of a Leaf-Bottom Pest Control Robot with Adaptive Chassis and Adjustable Selective Nozzle

The Gradient Variation of Location Distribution, Cross-Section Area, and Mechanical Properties of Moso Bamboo Vascular Bundles along the Radial Direction

Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet

Preparation of Pleurotus eryngii protein baked food by 3D printing

Rapid assessment of ready-to-eat Xuxiang kiwifruit quality based on chroma recognition and GC-MS analysis

Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein

Walnut protein-based 3D printed cream substitute

3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides

3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes

Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS

Lentinus edodes Powder Improves the Quality of Wheat Flour Gluten Sticks

Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton.

Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing

Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing

Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum.

Bioconversion of High-Calorie Potato Starch to Low-Calorie β-Glucan via 3D Printing Using Pleurotus eryngii Mycelia

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

Characterization of carvacrol incorporated antimicrobial film based on agar/konjac glucomannan and its application in chicken preservation

Edible Pleurotus eryngii Papery Food Prepared by Papermaking Process

Fe2+ protects postharvest pitaya (Hylocereus undulatus britt) from Aspergillus. flavus infection by directly binding its genomic DNA

Effect of sodium trimetaphosphate modification on the structure and rheological properties of zein

Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation

燕麦秸秆生物力学性质试验研究

EGCG Alleviates Oxidative Stress and Inhibits Aflatoxin B1 Biosynthesis via MAPK Signaling Pathway

Exogenous Iron Induces NADPH Oxidases-Dependent Ferroptosis in the Conidia of Aspergillus flavus.

Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut

3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance

Early detection and monitoring for Aspergillus flavus contamination in maize kernels

收获期谷子叶片摩擦特性的试验研究

Thymol Induces Conidial Apoptosis in Aspergillus flavus via Stimulating K+ Eruption.

Correction to Thymol Induces Conidial Apoptosis in Aspergillus flavus via Stimulating K+ Eruption.

基于流变特性的不同品种苹果果皮质地评价

黍子籽粒压缩力学特性试验研究

不同含水率黍子摩擦特性的实验研究

小籽粒种子排种物理机械特性参数的测量

ROS Involves the Fungicidal Actions of Thymol against Spores of Aspergillus flavus via the Induction of Nitric Oxide