Lingli Deng

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 14

Top Topics

Tissue Engineering

Hyaluronic Acid

Protein Protein

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Journal of biomedical materials research. Part B, Applied biomaterials

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

Publications

Yupeng Ren, Jianhui An, Cheng Tian, Longchen Shang, Yexing Tao, Lingli Deng
Tunable Physical Properties of Electro-Blown Spinning Dextran/Zein Nanofibers Cross-Linked by Maillard Reaction. Foods (Basel, Switzerland) 13 (13) (2024)
Yupeng Ren, Jianhui An, Cheng Tian, Longchen Shang, Yexing Tao, Lingli Deng
Tunable Physical Properties of Electro-Blown Spinning Dextran/Zein Nanofibers Cross-Linked by Maillard Reaction. Foods (Basel, Switzerland) 13 (13) (2024)
Songqi Liu, Shiyuan Luo, Yuanli Li, Huange Zhang, Zhihe Yuan, Longchen Shang, Lingli Deng
Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers. Foods (Basel, Switzerland) 12 (3) (2023)
Songqi Liu, Shiyuan Luo, Yuanli Li, Huange Zhang, Zhihe Yuan, Longchen Shang, Lingli Deng
Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers. Foods (Basel, Switzerland) 12 (3) (2023)
Xinyuan Xie, Xiaolong Zhao, Fanjian Meng, Yupeng Ren, Jianhui An, Lingli Deng
Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread. Foods (Basel, Switzerland) 12 (19) (2023)
Xinyuan Xie, Jinhao Zhang, Zhihe Yuan, Haibo Wang, Jianhui An, Lingli Deng
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour. Journal of the science of food and agriculture (2023)
Xinyuan Xie, Zhihe Yuan, Kai Fu, Jianhui An, Lingli Deng
Effect of Partial Substitution of Flour with Mealworm ( Tenebrio molitor L.) Powder on Dough and Biscuit Properties. Foods (Basel, Switzerland) 11 (14) (2022)
Xinyuan Xie, Ke Cai, Zhihe Yuan, Longchen Shang, Lingli Deng
Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods. Foods (Basel, Switzerland) 11 (24) (2022)
Xinyuan Xie, Ke Cai, Zhihe Yuan, Longchen Shang, Lingli Deng
Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods. Foods (Basel, Switzerland) 11 (24) (2022)
Xinyan Zhang, Linzhi Tan, Maierhaba Taxipalati, Lingli Deng
Fabrication and characterization of fast dissolving glycerol monolaurate microemulsion encapsulated gelatin nanofibers with antimicrobial activity. Journal of the science of food and agriculture 101 (13) (2021)
Lingli Deng
Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications-A Review. Foods (Basel, Switzerland) 10 (6) (2021)
Hao Zhong, null Abdullah, Minjie Zhao, Jun Tang, Lingli Deng, Fengqin Feng
Probiotics-fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials. Journal of the science of food and agriculture 101 (10) (2021)
Shiyuan Luo, Abdullah Saadi, Kai Fu, Maierhaba Taxipalati, Lingli Deng
Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin. Journal of the science of food and agriculture 101 (15) (2021)
Lingli Deng, Yang Li, Hui Zhang
In vitro and in vivo assessment of glucose cross-linked gelatin/zein nanofibrous scaffolds for cranial bone defects regeneration. Journal of biomedical materials research. Part B, Applied biomaterials 108 (4) (2019)