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Lihui Du

Ningbo University

H指数:25

被引数:1,847

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Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation

FOOD HYDROCOLLOIDS

IF12.4

2024-11-011

PRE

Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages

IF9.8

2024-08-012

PRE

Novel aptasensor based on polyaniline functionalized carboxylated dobby carbon nanotubes and molybdenum disulfide for endotoxin detection

IF6.1

2024-08-010

PRE

Fermencin B2: A promising heat-stable cationic peptide for targeted inhibition of Staphylococcus aureus

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-011

OAAI

Physiological characterization, antioxidant potential, and bacterial survival of soybean sprouts subjected to pre- and post-harvest low intensity ultrasound and exogenous ascorbic acid application

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2023-04-018

PRE

Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt

IF9.8

2023-04-0129

PRE

Perilla frutescens essential oil as a potential fumigant against quality deterioration of post-harvested rice caused by Aspergillus flavus

FOOD BIOSCIENCE

IF5.9

2022-12-016

PRE

The effect of natural plant-based homogenates as additives on the quality of yogurt: A review

FOOD BIOSCIENCE

IF5.9

2022-10-0125

PRE

Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-06-0138

OAAI

Combination of ultrasound and chlorogenic acid for inactivation of planktonic and biofilm cells of Pseudomonas fluorescens

FOOD RESEARCH INTERNATIONAL

IF8

2022-05-0119

PRE

Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ε-polylysine and evaluation of their effects on the preservation of chilled chicken breast

IF9.8

2022-03-0167

PRE

Proteomic analysis of Aspergillus flavus reveals the antifungal action of Perilla frutescens essential oil by interfering with energy metabolism and defense function

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0139

OAAI

Preparation and characterization of polylactic acid nanofiber films loading Perilla essential oil for antibacterial packaging of chilled chicken

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2021-12-0142

PRE

The combination of ultrasound and chlorogenic acid to inactivate Staphylococcus aureus under planktonic, biofilm, and food systems

ULTRASONICS SONOCHEMISTRY

IF9.7

2021-12-0130

OA

Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis

IF6.3

2021-05-01102

PREAI

Preparation and characterization of gelatin/chitosan/3-phenylacetic acid food-packaging nanofiber antibacterial films by electrospinning

静电纺丝制备明胶/壳聚糖/3-苯乙酸食品包装纳米纤维抗菌膜及其表征

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2021-02-0176

PREAI

Carvacrol oil inhibits biofilm formation and exopolysaccharide production of Enterobacter cloacae

IF6.3

2021-01-0139

PREAI

Antibacterial and antibiofilm activities of thyme oil against foodborne multiple antibiotics-resistant Enterococcus faecalis

POULTRY SCIENCE

IF4.2

2020-10-0138

OAAI

The Man-PTS subunit IIC is responsible for the sensitivity of Listeria monocytogenes to durancin GL

FOOD SCIENCE & NUTRITION

IF3.8

2019-12-058

OAAI

Antibacterial and antibiofilm activity of phenyllactic acid against Enterobacter cloacae

IF6.3

2018-02-01103

PREAI