Xiefei Li
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Explore the profile of Xiefei Li including associated specialties, affiliations and a list of published articles.
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24
Citations
84
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Recent Articles
1.
Wu Y, Xiao W, Lou J, Song H, Zhou Y, Li X, et al.
Int J Biol Macromol
. 2025 Mar;
:142086.
PMID: 40089236
Microcapsules laden with camellia oil (CO), utilizing rice porous starch (PS) as the core material carrier, were successfully prepared through spray drying, employing whey protein isolate (WPI) and maltodextrin (MD)...
2.
Zhou Q, Zhao C, Li X, Wang H, Huang Q, Sun Y, et al.
Int J Food Microbiol
. 2025 Mar;
434:111139.
PMID: 40054042
Tomato sour soup (TSS) is a traditional fermented food in the southwest of Guizhou province, China. In a previous study, we found that the purine nucleoside compound content in TSS...
3.
Wu Y, Gong Y, Li X, Li S, Geng F, Li X, et al.
Int J Biol Macromol
. 2025 Feb;
305(Pt 1):141117.
PMID: 39961563
Food-grade protein-polysaccharide complex particles exhibit remarkable efficacy in stabilizing emulsions. In the present investigation, binary complexes of lysozyme (LY) and sugar beet pectin (SBP) were synthesized through electrostatic self-assembly and...
4.
Liu J, Wu Y, Geng F, Li X, Huang Q, Li X, et al.
Ultrason Sonochem
. 2025 Feb;
114:107267.
PMID: 39952163
Meat quality degradation induced by highland transport emphasises the importance of efficient thawing for Tibetan pork quality. The objective of this study was to examine the impact of various thawing...
5.
Huang X, Li X, Li S, Ding Y, Li X, Huang Y, et al.
Int J Biol Macromol
. 2024 Nov;
283(Pt 4):138000.
PMID: 39586439
The modification of proteins by bioactive molecules may have a synergistic enhancement effect on their respective functional properties. In this study, carvacrol (Car) was used to modify egg white lysozyme...
6.
Wu Y, Sun S, Li X, Li X, Huang Y, An F, et al.
Int J Biol Macromol
. 2024 Nov;
283(Pt 1):137677.
PMID: 39549788
Food-grade oleogels were prepared by lyophilizing the foam-template of methyl cellulose (MC) and xanthan gum (XG). The cryogels prepared using MC exhibited low density, high porosity and firmness, as well...
7.
Wu Y, Sun S, Li X, Li X, Huang Y, An F, et al.
Int J Biol Macromol
. 2024 Sep;
280(Pt 2):135902.
PMID: 39313044
Cellulose-derived edible vegetable oleogels can replace saturated/trans fats. The gelation mechanism relies on non-covalent interactions between gel components, influenced by their structure, concentration, and nature of the gelling factors. On...
8.
Cheng L, Li X, Li X, Wu Y, An F, Luo Z, et al.
Ultrason Sonochem
. 2024 Sep;
110:107060.
PMID: 39255593
Low-temperature cooking causes flavor weakness while improving the texture and digestive properties of meat. To enhance the flavor of low-temperature cooked Tibetan pork, samples were cooked at low-temperature with or...
9.
Liu J, Li X, Geng F, Li X, Huang Y, Wu Y, et al.
Ultrason Sonochem
. 2024 Aug;
110:107029.
PMID: 39163693
The challenge of meat quality degradation due to transportation difficulties in high-altitude plateaus underscores the importance of an efficient thawing process for Tibetan pork to ensure its quality. This study...
10.
Cheng L, Wang Q, Li X, Huang X, An F, Luo Z, et al.
Food Chem X
. 2024 Jul;
23:101591.
PMID: 39036485
To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated...