| Stable casein micelle dispersions at pH 4.5 enabled by propylene glycol alginate following a pH-cycle treatment N Li, Q Zhong Carbohydrate polymers 233, 115834, 2020 | 29 | 2020 |
| HPLC–DAD–MS/MS identification and HPLC–ABTS·+ on-line antioxidant activity evaluation of bioactive compounds in liquorice (Glycyrrhiza uralensis Fisch.) extract R Fan, N Li, X Jiang, F Yuan, Y Gao European Food Research and Technology 240, 1035-1048, 2015 | 23 | 2015 |
| The mechanism of hydrothermal hydrolysis for glycyrrhizic acid into glycyrrhetinic acid and glycyrrhetinic acid 3-O-mono-β-d-glucuronide in subcritical water R Fan, N Li, H Xu, J Xiang, L Wang, Y Gao Food chemistry 190, 912-921, 2016 | 21 | 2016 |
| Impact of extraction parameters on chemical composition and antioxidant activity of bioactive compounds from Chinese licorice (Glycyrrhiza uralensis Fisch.) by … R Fan, J Xiang, N Li, X Jiang, Y Gao Separation Science and Technology 51 (4), 609-621, 2016 | 20 | 2016 |
| Enhancing bioaccessibility of resveratrol by loading in natural porous starch microparticles I Choi, N Li, Q Zhong International Journal of Biological Macromolecules 194, 982-992, 2022 | 19 | 2022 |
| Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties N Li, AL Girard Food Hydrocolloids 134, 108100, 2023 | 18 | 2023 |
| Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle N Li, Q Zhong Food Hydrocolloids 117, 106718, 2021 | 18 | 2021 |
| Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate N Li, Q Zhong Food hydrocolloids 103, 105723, 2020 | 16 | 2020 |
| Co-loading curcumin and quercetin in freeze-dried mushroom microparticles to inhibit lipid oxidation in beef patties I Choi, N Li, Q Zhong Food Chemistry 374, 131625, 2022 | 11 | 2022 |
| Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage I Choi, N Li, J Vuia-Riser, B Carter, MA Drake, Q Zhong LWT 147, 111656, 2021 | 9 | 2021 |
| Bifidobacterial growth–promoting effect of yak milk κ‐casein hydrolysates produced with different proteases X Tang, Q Tian, X Cheng, N Li, XY Mao International journal of food science & technology 48 (8), 1682-1687, 2013 | 9 | 2013 |
| Impacts of preparation conditions on the structure and emulsifying properties of casein-alginate conjugates produced by transacylation reaction N Li, Q Zhong International Journal of Biological Macromolecules 201, 242-253, 2022 | 7 | 2022 |
| Improving rehydration properties of spray-dried milk protein isolates by supplementing soluble caseins N Li, Q Zhong Food Research International 150, 110770, 2021 | 5 | 2021 |
| Conjugation of α-, β-, and κ-caseins with propylene glycol alginate using a transacylation reaction as novel emulsifiers N Li, Q Zhong Biomacromolecules 22 (10), 4395-4407, 2021 | 5 | 2021 |
| Segmentation of Chinese parents based on food risk perception dimensions for risk communication in rural area of Sichuan province J Li, N Li, L Luo, Y Ren British Food Journal 118 (10), 2444-2461, 2016 | 3 | 2016 |
| Effect of rheology and cooling on paste extrusion using texture analysis B Teoman, N Li, H Shen, L Pan, C Dogo-Isonagie, A Potanin Colloids and Surfaces A: Physicochemical and Engineering Aspects 679, 132521, 2023 | | 2023 |
| Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates N Li, Q Zhong LWT 173, 114324, 2023 | | 2023 |
| Growth-promoting effects of κ-casein hydrolysates on bifidobacteria. TX Tang Xi, LN Li Nan, CX Cheng Xue, MXY Mao XueYing, ... | | 2012 |
| Effect of Rheology and Cooling on Paste Extrusion Using Texture Analysis A Potanin, B Teoman, N Li, H Shen, L Pan, C Dogo-Isonagie Available at SSRN 4533416, 0 | | |
