Lingyi Liu

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 7

Top Topics

Cardiovascular Risk Factors

Top Venues

Critical reviews in food science and nutrition

Food & function

Food science & nutrition

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

Publications

Lingyi Liu, Zengli Gao, Gang Chen, Jiaying Yao, Xinyu Zhang, Xiaoting Qiu, Lianliang Liu
A comprehensive review: Impact of oleogel application on food texture and sensory properties. Food science & nutrition 12 (6) (2024)
Lingyi Liu, Zengli Gao, Gang Chen, Jiaying Yao, Xinyu Zhang, Xiaoting Qiu, Lianliang Liu
A comprehensive review: Impact of oleogel application on food texture and sensory properties. Food science & nutrition 12 (6) (2024)
Li Jiali, Zufang Wu, Lingyi Liu, Junsi Yang, Lei Wang, Zhaofeng Li, Lianliang Liu
The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application. Critical reviews in food science and nutrition (2023)
Qin Chen, Lezhen Dong, Ying Li, Yahui Liu, Qiang Xia, Shangyuan Sang, Zufang Wu, Jianbo Xiao, Lingyi Liu, Lianliang Liu
Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Critical reviews in food science and nutrition (2023)
Yahui Liu, Ning Yan, Qin Chen, Lezhen Dong, Ying Li, Peifang Weng, Zufang Wu, Daodong Pan, Lingyi Liu, Mohamed A Farag, Lei Wang, Lianliang Liu
Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system application. Critical reviews in food science and nutrition (2023)
Lezhen Dong, Yunzhen Zhang, Ying Li, Yahui Liu, Qin Chen, Lingyi Liu, Mohamed Farag, Lianliang Liu
The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking. Food & function (2023)
Ying Li, Chuan Qin, Lezhen Dong, Xin Zhang, Zufang Wu, Lingyi Liu, Junsi Yang, Lianliang Liu
Whole grain benefit: synergistic effect of oat phenolic compounds and β-glucan on hyperlipidemia via gut microbiota in high-fat-diet mice. Food & function (2022)