Mo Li

china agricultural university

H指数:26

被引数:2,437

个人简介

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教育背景

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工作经历

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荣誉奖项

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Optimizing Sichuan pepper oleoresin nano-emulsions incorporated into 3D hydrogels: Stability, sustained release, and toothpaste application

优化四川花椒精油纳米乳液在3D水凝胶中的应用：稳定性、持续释放和牙膏应用

LWT-Food Science and Technology

IF6.6

2026-09-130

OAAI

The Effects of Chinese Dwarf Cherry (Cerasus humilis) Kernel Oil on Defecation and the Gut Microbiota in Constipated Mice

中国矮樱桃 (Cerasus humilis) 核仁油对便秘小鼠排便和肠道菌群的影响

Nutrients

IF5

2026-01-200

OAAI

A ratiometric fluorescent sensor for Al3+ and Cu2+ detection in food samples

一种用于食品样品中Al3+和Cu2+检测的比率型荧光传感器

Frontiers in Nutrition

IF5.1

2025-11-240

OAAI

Interlayer Confinement Strategy in Two-Dimensional Polyoxometalate-Based Metal–Organic Frameworks for Enhancing Proton Conduction

层间限域策略在二维多金属氧酸盐基金属-有机框架中增强质子传导

ACS Applied Materials & Interfaces

IF8.2

2025-08-040

PRE

Role of substitution degree in thiol-modified hyaluronic acid in enhancing the physical stability of curcumin-loaded zein nanoparticles

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2024-12-010

PRE

Bovine serum albumin-based hydrogels: Preparation, properties and biological applications

CHEMICAL ENGINEERING JOURNAL

IF13.2

2024-10-010

PRE

Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products

FOOD CHEMISTRY

IF9.8

2024-09-010

PRE

Structural properties and biological activities of the extracellular polysaccharide of Bacillus subtilis LZ13-4

枯草芽孢杆菌LZ13-4胞外多糖的结构特性及生物活性研究

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-013

PRE

Thiol-modified hyaluronic acid improves the physical stability of curcumin-zein nanoparticles by forming disulfide bonds with zein

FOOD CHEMISTRY

IF9.8

2023-12-016

PRE

The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure

大豆蛋白和小麦面筋蛋白的相互作用促进肉样纤维结构的发展

MOLECULES

IF4.6

2023-11-048

OAAI

Fabrication and characterization of zein-sodium alginate complex nanoparticles as an effective naringenin delivery system: Physicochemical stability, solubility, antioxidant activity

JOURNAL OF MOLECULAR LIQUIDS

IF5.2

2023-09-0112

PRE

Conformational changes and the formation of new bonds achieving robust nanoemulsions by electrostatic interactions between whey protein isolate and chondroitin sulfate

FOOD HYDROCOLLOIDS

IF12.4

2023-03-019

PRE

Effect of Milling on Nutritional Components in Common and Zinc-Biofortified Wheat

NUTRIENTS

IF5

2023-02-062

OAAI

The Positive Effect of 6-Gingerol on High-Fat Diet and Streptozotocin-Induced Prediabetic Mice: Potential Pathways and Underlying Mechanisms

NUTRIENTS

IF5

2023-02-063

OAAI

Structural characterization and immunomodulatory activity of an exopolysaccharide from marine-derived Aspergillus versicolor SCAU141

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-02-019

PRE

Production and functional characteristics of low-sodium high-potassium soy protein for the development of healthy soy-based foods

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-01-014

PRE

Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-12-1411

OAAI

Isolation of a New Polysaccharide from Dandelion Leaves and Evaluation of Its Antioxidant, Antibacterial, and Anticancer Activities

MOLECULES

IF4.6

2022-11-0714

OAAI

Extraction, purification, structural characterization, and antioxidant activity of a novel polysaccharide from Lonicera japonica Thunb.

一种新型金银花多糖的提取、纯化、结构表征及抗氧化活性。

FRONTIERS IN NUTRITION

IF5.1

2022-11-0111

OAAI

Anti-cancer potential of polysaccharide extracted from Polygonatum sibiricum on HepG2 cells via cell cycle arrest and apoptosis (vol 9, 938290, 2022)

FRONTIERS IN NUTRITION

IF5.1

2022-10-130

OAAI

Mo Li

个人简介

教育背景

工作经历

荣誉奖项

研究方向