Ke Li

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 5

Top Topics

Contrast Enhanced

Magnetic Resonance Imaging

Health Promotion

Top Venues

Foods (Basel, Switzerland)

Critical reviews in food science and nutrition

Journal of texture studies

Journal of food science

Zhengzhou University of Light Industry

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Zhengzhou University of Light Industry Jan 20 2019

China

Associate professor :: College of Food and Bioengineering

Zhengzhou University of Light Industry Jun 30 2015 - Dec 31 2018

China

Doctor/Lecturer :: College of Food and Bioengineering

Publications

Dianbo Zhao, Yanfang Zhou, Lixue Sun, Jinfeng Tian, Qisen Xiang, Ke Li
The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes. Foods (Basel, Switzerland) 12 (19) (2023)
Ke Li, Lin-Meng Wang, Hui-Jian Gao, Man-Ting Du, Yan-Hong Bai
Use of basic amino acids to improve gel properties of PSE-like chicken meat proteins isolated via ultrasound-assisted alkaline extraction. Journal of food science (2023)
Xueshen Zhu, Beibei Tan, Ke Li, Shaohua Liu, Ying Gu, Tianlan Xia, Yun Bai, Peng Wang, Renlei Wang
The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters. Foods (Basel, Switzerland) 11 (11) (2022)
Qisen Xiang, Lulu Huangfu, Shanshan Dong, Yunfang Ma, Ke Li, Liyuan Niu, Yan-Hong Bai
Feasibility of atmospheric cold plasma for the elimination of food hazards: Recent advances and future trends. Critical reviews in food science and nutrition (2021)
Ke Li, Jiu-Ya Liu, Lei Fu, Wen-Jie Li, Ying-Ying Zhao, Yan-Hong Bai, Zhuang-Li Kang
Effect of gellan gum on functional properties of low-fat chicken meat batters. Journal of texture studies 50 (2) (2018)