Chenyi Li
Northwest A&F University
8 Papers
12 Citations
Chenyi Li is an academic researcher from Northwest A&F University. The author has contributed to research in topics: Chemistry & Source rock. The author has an hindex of 6, co-authored 6 publications.
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Papers
Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917
Xianchao Feng,Niamat Ullah,Xuejiao Wang,Xuchun Sun,Chenyi Li,Yun Bai,Yun Bai,Lin Chen,Zhixi Li +8 more
TL;DR: The results suggest that the bacterial cellulose produced from HHP-mutant strain has an effective characterization, which can be used for a wide range of applications in food industry.
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Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage
TL;DR: NaNO2 improved the protein nitrosation inducing the formation of 3-nitrotyrosine (3-NT), indicating that 3-NT may be a possible marker for protein oxidation.
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Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics.
Xianchao Feng,Chenyi Li,Niamat Ullah,Jiqianrui Cao,Yongli Lan,Wupeng Ge,Robert M. Hackman,Zhixi Li,Lin Chen +8 more
TL;DR: WPI had high susceptibility to oxidative stress, and both physicochemical and structural changes caused by severe oxidative stress could decrease the rate of in vitro digestibility of WPI.
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Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation.
Xianchao Feng,Xianchao Feng,Chenyi Li,Niamat Ullah,Niamat Ullah,Robert M. Hackman,Lin Chen,Guanghong Zhou +7 more
TL;DR: Results indicated that 3-NT may be a potential marker for protein oxidation in raw and cooked cured meat products.
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Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation
Lin Chen,Chenyi Li,Niamat Ullah,Yan Guo,Xuchun Sun,Xuejiao Wang,Xinglian Xu,Robert M. Hackman,Guanghong Zhou,Xianchao Feng,Xianchao Feng +10 more
TL;DR: The altered characteristics of MPP enhanced its in vitro digestion rate and overall digestibility and can be enhanced if the oxidative stress is strong enough (10mM H2O2).
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