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Ying-Qiu Li

As seen in: Wiley Online Library, Frontiers
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Articles

Research on the dynamic perception mechanisms of umami peptides within seasoning matrices

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By Xing-Lian Liu, Peng-yu Wang, Ting Wang, Ying-Qiu Li
| Wiley Online Library Verified
CONFLICT OF INTEREST The authors declare no competing financial interest. Supporting Information Filename Description jsfa70287-sup-0001-Supplementary_information.docxWord 2007 document , 8.5 MB Table S1. Docking energy of umami peptides with the bitter receptor (TAS2R14) and the umami receptor (T1R1/T1R3). Figure S1. Molecular docking analysis between the bitter taste receptor TAS2R14 and the umami peptides ADF (A), DF (B), and KCWG (C), respectively. Figure S2.
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Effect of ultrasound treatment on the properties of lotus seed protein gel

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By Xiang-Yu Deng, Jie Yang, Gui-Jin Sun, Ying-Qiu Li
| Wiley Online Library Verified
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Three‐dimensional printing of dysphagia‐friendly foods using Pleurotus ostreatus mycelium, xanthan gum, and egg white protein: influence of mycelium concentration

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By Engineering Qilu, Chenying Wang, Ying-Qiu Li, Cai-Yue Wang
| Wiley Online Library Verified
• , , , , and , Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives . Food Chem : ( ). https://doi.org/10.1016/j.foodchem.2024.142202. • , , , , , et al., Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides . Int J Biol Macromol : ( ). https://doi.org/10.1016/j.ijbiomac.2023.124624.
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