Shu-Gang Li (Shugang Li)

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 13

Top Topics

Single Molecule

Methicillin Resistant Staphylococcus Aureus

Top Venues

Gels (Basel, Switzerland)

Food science and biotechnology

Foods (Basel, Switzerland)

Food science & nutrition

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

Publications

Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Yan Wu, Changyi Mao, Gan Hu, Lulu Ma, Shu-Gang Li, Meihu Ma
Effect of preserved eggs on the health of SD rats, and anti-tumor action of HT-29 cells. Food science & nutrition 11 (10) (2023)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Yanlong Liu, Yuqing Lei, Xu Kang, Hui Ouyang, Xiu-Ting Li, Xiongwei Yu, Qianhui Gu, Shu-Gang Li
Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure. Gels (Basel, Switzerland) 9 (2) (2023)
Yuqing Lei, Hui Ouyang, Wu Peng, Xiongwei Yu, Long Jin, Shu-Gang Li
Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels. Gels (Basel, Switzerland) 8 (5) (2022)
Gan Hu, Jiemin Zhang, Qi Wang, Meihu Ma, Lulu Ma, Shu-Gang Li
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods (Basel, Switzerland) 11 (18) (2022)
Shuaishuai Wei, Ying Gao, Lulu Ma, Zhan Wang, Xin Liu, Ying Liu, Mengzhen Zhong, Shijian Dong, Shu-Gang Li
Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability. Gels (Basel, Switzerland) 8 (12) (2022)
Shuaishuai Wei, Ying Gao, Lulu Ma, Zhan Wang, Xin Liu, Ying Liu, Mengzhen Zhong, Shijian Dong, Shu-Gang Li
Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability. Gels (Basel, Switzerland) 8 (12) (2022)
Shuaishuai Wei, Ying Gao, Lulu Ma, Zhan Wang, Xin Liu, Ying Liu, Mengzhen Zhong, Shijian Dong, Shu-Gang Li
Preparation of an LZ-OEO Compound Antibacterial Gel and the Effect of Microwave Treatment on Its Structure and Stability. Gels (Basel, Switzerland) 8 (12) (2022)
Zhihao Li, Shang Chu, Ping Wang, Sihai Gao, Shu-Gang Li, Xiongwei Yu
Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon (Citrullus lanatus var.) kernel protein. Food science and biotechnology 29 (9) (2020)
Zhi-Hao Li, Bin Zhou, Xiu-Ting Li, Shu-Gang Li
Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate. Food science and biotechnology 28 (1) (2018)