Li-Tao Tong
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Explore the profile of Li-Tao Tong including associated specialties, affiliations and a list of published articles.
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Articles
41
Citations
173
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Recent Articles
1.
Li J, Capuano E, Tong L
Carbohydr Polym
. 2025 Feb;
354:123313.
PMID: 39978901
The poor hydrophilicity of raw starch limits its applications, resulting in increased processing complexity. Ethanol-induced V-type granular starch (EVGS), a type of cold-water swelling starch, can be prepared through ethanol-aqueous...
2.
Gao J, Li Y, Luo T, Zhang Y, Shan Y, Wang A, et al.
Food Res Int
. 2024 Dec;
199:115387.
PMID: 39658177
Yancaigao, a distinctive fermented condiment indigenous to Southwest China, imparts unique sour flavor profile to various culinary applications. This study investigated the organic acid profile, volatile flavor constitutes, and microbial...
3.
Shan Y, Li J, Nie M, Li D, Zhang Y, Li Y, et al.
Carbohydr Polym
. 2024 Nov;
348(Pt A):122816.
PMID: 39562091
Encapsulation of flavor and aroma compounds in appropriate materials and forms has long been an important issue. Encapsulation of flavor in inexpensive, stable, and widely used starch-based materials could preserve...
4.
Li J, Lin R, Nie M, Wang A, Gong X, Wang L, et al.
Food Chem X
. 2024 Nov;
24:101915.
PMID: 39525070
This study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and digestion properties of highland barley starch (HBS). The results...
5.
Sun J, Tong L, Tu P, Chen L, Xu X, Song Y, et al.
Food Chem
. 2024 Jul;
460(Pt 1):140459.
PMID: 39059325
Lignanamides are a class of compounds containing amide functional groups in lignans. These compounds have excellent anti-inflammatory and neuroprotective, which have shown great potential in terms of food additives, medicine...
6.
Gong X, Li J, Liu Z, Xu X, Wang A, Nie M, et al.
Int J Biol Macromol
. 2024 Jun;
272(Pt 1):132779.
PMID: 38825268
The effects of high-resistant starch (RS) content rice flour, psyllium husk powder (PHP), and psyllium powder (PP) on the edible quality and starch digestibility of rice noodles were investigated in...
7.
Nie M, Li J, Lin R, Gong X, Dang B, Zhang W, et al.
Food Res Int
. 2024 May;
186:114355.
PMID: 38729701
In this study, five C18 fatty acids (FA) with different numbers of double bonds and configurations including stearic acid (SA), oleic acid (OA), elaidic acid (EA), linoleic acid (LA), and...
8.
Lin R, Nie M, Li J, Wang A, Gong X, Wang F, et al.
Molecules
. 2024 Mar;
29(6).
PMID: 38542847
This study evaluated the effects of four highland barley proteins (HBPs), namely, albumin, globulin, gliadin and glutenin, on the short-term retrogradation of highland barley starch (HBS). The findings reveal that...
9.
Li J, Xi H, Wang A, Nie M, Gong X, Lin R, et al.
Int J Biol Macromol
. 2024 Jan;
262(Pt 1):129743.
PMID: 38280692
High-pressure microfluidization treatment (HPMT) was performed on the insoluble dietary fiber (IDF) of highland barley bran (HBB), with conditions set at 60 MPa (IDF-60), 120 MPa (IDF-120), and two consecutive...
10.
Li Y, Wang A, Dang B, Yang X, Nie M, Chen Z, et al.
Food Res Int
. 2024 Jan;
177:113919.
PMID: 38225120
Highland barley vinegar, as a solid-state fermentation-type vinegar emerged recently, is well-known in Qinghai-Tibet plateau area of China. This work aimed to explore the main physicochemical factors, key flavor volatile...