Li Yuan

Jiangsu University

H指数:26

被引数:1,878

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Novel Computational Approaches in the Discovery and Identification of Bioactive Peptides: A Bioinformatics Perspective

新型计算方法在生物活性肽的发现与鉴定中的应用：生物信息学视角

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-05-240

PRE

Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis

提高腐乳品质：Staphylococcus sciuri和Bacillus toyonensis的协同效应

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-05-070

PRE

Protein-glutaminase-mediated functional modification of fish myofibrillar protein and its gelation mechanism

蛋白质谷氨酰胺酶介导的鱼类肌原纤维蛋白功能改性及其凝胶化机制

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-05-010

OAAI

Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation

热可逆凝胶化及由蛋白质谷氨酰胺酶介导的脱酰胺作用诱导肌原纤维蛋白的鲜味感知增强

FOOD CHEMISTRY

IF9.8

2025-04-010

PRE

Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties

通过添加β-胡萝卜素增强鲢鱼鱼糜的营养价值和粒径：凝胶特性、蛋白质结构和消化特性的见解

FOOD CHEMISTRY

IF9.8

2025-03-010

PRE

Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution

低盐条件下及微波辐照下L-arginine改善Acipenser schrenckii鱼糜凝胶宏观及微观品质的机制：水分迁移与分布的重要性

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2025-01-010

OAAI

Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy

FOOD CHEMISTRY

IF9.8

2024-12-011

PRE

Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp ( Hypophthalmichthys molitrix) ) surimi

FOOD CHEMISTRY

IF9.8

2024-12-015

PRE

Functional and Mechanistic Dissection of Protein Glutaminase PG3 and Its Rational Engineering for Enhanced Modification of Myofibrillar Proteins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-09-130

PRE

Structural and aggregation changes of silver carp myosin induced with alcohols: Effects of ethanol, 1,2-propanediol, and glycerol

FOOD CHEMISTRY

IF9.8

2024-09-014

PRE

Effects of 'bask in sunlight and dewed at night' on the formation of fermented flavor in shrimp paste after maturation

FOOD CHEMISTRY

IF9.8

2024-09-011

PRE

Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing Enterococcus lactis S-15

FOOD CHEMISTRY-X

IF8.2

2024-06-013

OAAI

Novel Peptides from Sturgeon Ovarian Protein Hydrolysates Prevent Oxidative Stress-Induced Dysfunction in Osteoblast Cells: Purification, Identification, and Characterization

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-04-178

PRE

Purification and identification of anti-inflammatory peptides from sturgeon (Acipenser schrenckii) cartilage

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-11-017

OAAI

Systematic functional analysis and potential application of a serine protease from cold-adapted Planococcus bacterium

冷适应的Planococcus细菌丝氨酸蛋白酶的系统功能分析和潜在应用

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-09-015

OAAI

α-tocopherol stabilization by soybean oil and glyceryl monostearate made oleogel: Dynamic changes and characterization for food application

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-09-017

OAAI

Chondroitin Sulfate Alleviated Obesity by Modulating Gut Microbiota and Liver Metabolome in High-Fat-Diet-Induced Obese Mice

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-06-097

PRE

Gel performance of surimi induced by various thermal technologies: A review

不同热技术诱导鱼糜凝胶性能的研究进展

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-10-0440

PRE

Mechanism of low-salt surimi gelation induced by microwave heating combined with L-arginine and transglutaminase: On the basis of molecular docking between L-arginine and myosin heavy chain

FOOD CHEMISTRY

IF9.8

2022-10-0147

PRE

Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine

魔芋葡甘聚糖与L-赖氨酸联用提高玉米醇溶蛋白Pickering乳液的储存稳定性

FRONTIERS IN NUTRITION

IF5.1

2022-07-114

OAAI

Li Yuan

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