Laihao Li
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Explore the profile of Laihao Li including associated specialties, affiliations and a list of published articles.
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70
Citations
438
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Recent Articles
1.
Xiang H, Huang H, Shao Y, Hao S, Li L, Wei Y, et al.
Front Nutr
. 2024 Dec;
11:1462656.
PMID: 39703330
Introduction: Hypertension is a chronic cardiovascular disease, which can trigger some disease such as heart failure, loss of vision or kidney. There were various peptides derived from food that are...
2.
Cui Q, Li L, Huang H, Yang Y, Chen S, Li C
Food Res Int
. 2024 May;
187:114456.
PMID: 38763686
Single starter can hardly elevate the gel property of fermented freshwater fish sausage. In this work, in order to improve the physical properties of tilapia sausage, two newly isolated strains...
3.
Jia B, Zhao Y, Deng J, Chen S, Li C, Qi B, et al.
J Vet Pharmacol Ther
. 2024 Jan;
47(3):215-225.
PMID: 38189474
Enrofloxacin (ENR) residues in yellow catfish (Pelteobagrus fulvidraco) often exceed the standard due to excessive use. This study explored the pharmacokinetics of ENR and its metabolite ciprofloxacin (CIP) in yellow...
4.
Li C, Cui Q, Li L, Huang H, Chen S, Zhao Y, et al.
Food Chem
. 2023 Dec;
440:138260.
PMID: 38150898
Fermentation is an effective way to improve the gel properties of freshwater fish surimi. In this study, two newly isolated Lactiplantibacillus plantarum H30-2 and Pediococcus acidilactici H30-21 were used to...
5.
Wu J, Huang P, Feng Y, Cui C, Xu J, Li L
J Agric Food Chem
. 2023 Nov;
71(49):19694-19704.
PMID: 38016698
Previous studies have demonstrated that thermal processing in the presence of lactate and amino acids can produce taste-active -lactoyl amino acids. This study aimed to investigate the impact of lactate...
6.
Li C, Yang D, Li L, Wang Y, Chen S, Zhao Y, et al.
Food Funct
. 2023 Oct;
14(21):9671-9680.
PMID: 37850257
Unclear taste mechanisms of peptides limit rapid screening of taste peptides with high intensity. In this study, the taste mechanisms of umami and bitter peptides from were compared. After molecular...
7.
Wu J, Ling Z, Feng Y, Cui C, Li L
J Agric Food Chem
. 2023 Sep;
71(40):14697-14705.
PMID: 37751388
Recent research indicates that -lactoyl amino acid derivatives have the potential as kokumi substances, with their kokumi profile closely linked to that of amino acids. This study aimed to explore...
8.
Bai H, Li L, Wu Y, Chen S, Zhao Y, Cai Q, et al.
Ultrason Sonochem
. 2023 Sep;
100:106597.
PMID: 37722247
The purpose of this study was to evaluate the effects of ultrasonic pretreatment on the quality of cured sea bass. Compared to static marination, ultrasonication significantly increased the rate of...
9.
Wang Y, Chen Q, Li L, Chen S, Zhao Y, Li C, et al.
Compr Rev Food Sci Food Saf
. 2023 Jul;
22(5):3560-3601.
PMID: 37458317
Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods...
10.
Yong Y, Wang S, Li L, Li R, Ahmad H, Munawar N, et al.
Int J Biol Macromol
. 2023 Jul;
247:125778.
PMID: 37437680
In this study, antibacterial and antioxidant bilayer films were prepared by using curcumin (Cur) crosslinked soy rotein isolate (SPI) and chitosan (CS). Molecular docking simulations and multispectral analysis revealed that...