Haiteng Li

Chinese Academy of Sciences

H指数:23

被引数:1,817

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Disintegration Mechanism of High-Amylose Starch Cryogel as a Clean-Label Alternative to Carboxymethyl Starch in Dietary Supplement Tablets

高直链淀粉低温凝胶作为膳食补充剂片剂中取代羧甲基淀粉的无添加清洁标签替代品的崩解机制

Food Hydrocolloids

IF12.4

2026-02-210

PRE

High-amylose starch with uniquely low retrogradation: The key role of altered protein-starch interface

高直链淀粉具有独特的低回生性：蛋白质-淀粉界面改变的关键作用

Carbohydrate Polymers

IF12.5

2025-10-280

PRE

Joint effects of sodium intake and circadian rhythm of urinary sodium excretion on prognosis of chronic kidney disease: a prospective study

钠摄入与尿钠排泄昼夜节律对慢性肾病预后的联合影响：一项前瞻性研究

therapeutic advances in musculoskeletal disease

IF2.8

2025-06-200

Extraction of Starch From Corn Grits Using Lactobacillus plantarum and Acid Protease: Changes in Structure and Physicochemical Properties

使用植物乳杆菌和酸性蛋白酶从玉米渣中提取淀粉：结构及理化性质的变化

STARCH-STARKE

IF2.7

2025-05-240

PRE

Saturated fatty acids as guest compounds in the annealing of high-amylose starch: Insights into fatty acid chain length and structural conformation

高直链淀粉退火过程中的饱和脂肪酸作为客体化合物：对脂肪酸链长和结构构象的见解

CARBOHYDRATE POLYMERS

IF12.5

2025-03-012

PRE

Social Isolation, Loneliness, and Risk of Microvascular Complications Among Individuals With Type 2 Diabetes Mellitus

AMERICAN JOURNAL OF KIDNEY DISEASES

IF8.2

2024-11-012

OAAI

Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2024-10-011

PRE

Characterization of different high amylose starch granules. Part II: Structure evolution during digestion and distinct digestion mechanisms

不同高直链淀粉颗粒的表征。第二部分: 消化过程中的结构演变和不同的消化机制

FOOD HYDROCOLLOIDS

IF12.4

2024-04-016

Enhancing in vitro starch digestion of tartary buckwheat: Unveiling the vital role of endogenous polyphenols in starch fine structure

JOURNAL OF CEREAL SCIENCE

IF3.7

2024-03-013

PRE

Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound

CARBOHYDRATE POLYMERS

IF12.5

2023-12-012

PRE

Altered leaching composition of maize starch granules by irradiative depolymerization: The key role of degraded molecular structure

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-012

PRE

Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility

FOOD CHEMISTRY

IF9.8

2023-10-017

PRE

Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-08-170

PRE

Insights into the relations between cell wall integrity and in vitro digestion properties of granular starches in pulse cotyledon cells after dry heat treatment

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-03-015

OAAI

Unlocking the Potential of High-Amylose Starch for Gut Health: Not All Function the Same

释放高直链淀粉对肠道健康的潜力: 并非所有功能都相同

FERMENTATION-BASEL

IF3.3

2023-01-3019

Amorphous packing of amylose and elongated branches linked to the enzymatic resistance of high-amylose wheat starch granules

CARBOHYDRATE POLYMERS

IF12.5

2022-11-0111

PRE

The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network

小麦淀粉特性与面条弹性的关系: 基于面筋网络的微观结构定量分析

FOOD CHEMISTRY

IF9.8

2022-11-0144

PRE

Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins

FOOD HYDROCOLLOIDS

IF12.4

2022-10-0111

PRE

Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates

对荞麦食品消化率较低的原因的见解: 淀粉聚集体的结构-物理特性

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-09-016

PRE

Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-07-280

PRE

Haiteng Li

个人简介

教育背景

工作经历

荣誉奖项

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