Ping Li

School of Life Science

H指数:18

被引数:949

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Synergistic effects of polysaccharide-functionalized selenium nanoparticles on rice growth and biofortification: a metabolomics approach

多糖功能化硒纳米粒子对水稻生长和生物强化作用的协同效应：一种代谢组学方法

Chemical and Biological Technologies in Agriculture

IF5.2

2025-12-220

OAAI

Fabrication of oil-in-natural deep eutectic solvents Pickering interfacial catalysis: Boosting a sustainable platform for enzymatic esterification of high-acid oil

油包天然深共晶溶剂Pickering界面催化的制备：增强高酸值油脂酶促酯化反应的可持续平台构建

Food Chemistry

IF9.8

2025-11-120

PRE

Influence of Rice Physicochemical Properties on High-Quality Fresh Wet Rice Noodles: Amylose and Gel Consistency as Key Factors

稻米理化特性对高品质鲜湿米粉的影响：直链淀粉和凝胶一致性作为关键因素

Gels 2025, Vol. 11, Page 696

IF5.3

2025-09-020

OAAI

Rapid Temperature Field Prediction in Natural Product Extraction

天然产物提取中的快速温度场预测

Journal of Food Engineering

IF5.8

2025-08-160

PRE

Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation

超声辅助糖基化对乳清蛋白水解物稳定乳液钙和热稳定性的增强作用：糖基化程度的影响

Ultrasonics Sonochemistry

IF9.7

2025-06-130

Single-cell transcriptome profiling of the human endometrium of patients with intrauterine adhesions

宫腔粘连患者子宫内膜的单细胞转录组分析

SCIENTIFIC REPORTS

IF3.9

2025-04-290

Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions

通过预热温度调节热诱导的纤维乳清蛋白-小麦淀粉复合乳液凝胶作为吞咽困难食品: 蛋白质-淀粉相互作用的见解

FOOD HYDROCOLLOIDS

IF12.4

2025-02-012

PRE

The Antinutritional Factors and Technological Processing of Sorghum and Its Application in Pig Production

高粱中的抗营养因子及其加工技术及其在猪生产中的应用

ANIMALS

IF2.7

2025-01-240

Impact of Dietary Fatty Acid Composition on the Intestinal Microbiota and Fecal Metabolism of Rats Fed a High-Fructose/High-Fat Diet

NUTRIENTS

IF5

2024-11-030

OAAI

Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type

FOOD CHEMISTRY

IF9.8

2024-11-014

PRE

Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food

超分子低共熔溶剂: 新兴功能食品中从溶质到溶剂的环糊精的最新进展和关键评估

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-10-080

Investigating the thermal stability and calcium resistance of O/W emulsions prepared with glycosylated whey protein hydrolysates modified by different saccharides

FOOD CHEMISTRY

IF9.8

2024-10-010

PRE

Acid Hydrolysis of Quinoa Starch to Stabilize High Internal Phase Emulsion Gels

GELS

IF5.3

2024-08-281

OAAI

Insight into the dynamic change of flavor profiles and their correlation with microbial community succession and lipid oxidation during the processing of dry-cured duck

干腌鸭加工过程中风味特征的动态变化及其与微生物群落演替和脂质氧化的相关性研究

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-016

OAAI

The Impact of Nanomaterials on Photosynthesis and Antioxidant Mechanisms in Gramineae Plants: Research Progress and Future Prospects

PLANTS-BASEL

IF4.1

2024-03-2915

OAAI

Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin

FOOD CHEMISTRY

IF9.8

2024-03-0113

PRE

Benefits of Stevia rebaudian root inulin on mice health in long-term exposure study

JOURNAL OF FUNCTIONAL FOODS

IF4

2024-01-012

OAAI

Effect of using reclaimed water via furrow and subsurface drip systems under alternate partial root-zone irrigation mechanism on crops growth and soil properties

IRRIGATION SCIENCE

IF3.5

2023-09-251

Saponins from Momordica charantia exert hypoglycemic effect in diabetic mice by multiple pathways

FOOD SCIENCE & NUTRITION

IF3.8

2023-09-184

OAAI

Effects of pretreatment methods on the physicochemical properties of dried longan (Dimocarpus longan Lour.) pulps

JOURNAL OF FOOD SCIENCE

IF3.4

2023-07-084

OAAI

Ping Li

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