55 Papers
46 Citations
Chun Li is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 9, co-authored 43 publications. Previous affiliations of Chun Li include North Dakota State University & Chinese Ministry of Education.
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Papers
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interaction.
Yueyue Meng,Chun Li +1 more
TL;DR: Results showed that free sulfhydryl groups and surface hydrophobicity significantly decreased in WPI after binding with phenolic compounds, and the presence of three polyphenols induced enhanced solubility, foaming and emulsifying capacities of WPI.
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Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities.
Libo Liu,Libo Liu,Xiaoqian Chen,Linlin Hao,Guofang Zhang,Zhao Jin,Chun Li,Chun Li,Yuzhuo Yang,Jiajia Rao,Bingcan Chen +10 more
TL;DR: This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce and concludes that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermentation products.
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Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein.
Linlin Hao,Jin-Wei Sun,Mengqi Pei,Guo-Fang Zhang,Chun Li,Chun mei Li,Xinkai Ma,Sixuan He,Libo Liu +8 more
TL;DR: In this article , the effects of non-covalent interaction of pea protein isolate (PPI) with epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA) and resveratrol (RES) on the structural and functional properties of proteins were analyzed using fourier transform infrared spectroscopy.
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Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties
Yueyue Meng,Zhiqiang Liang,Chenyi Zhang,Siqi Hao,Hongyang Han,Peng Du,Aili Li,Hong Shao,Chun Li,Libo Liu +9 more
TL;DR: In this article, the authors investigated the implications of ultrasonic treatment on the conformational and functional properties of whey protein isolate (WPI) and found that ultrasonication did not change the molecular weight of WPI.
104
Protective effects of tryptophan-catabolizing Lactobacillus plantarum KLDS 1.0386 against dextran sodium sulfate-induced colitis in mice.
Jialu Shi,Peng Du,Qinggang Xie,Nana Wang,Huizhen Li,Huizhen Li,Etareri Evivie Smith,Chun Li,Fei Liu,Guicheng Huo,Bailiang Li +10 more
TL;DR: Novel insights are provided that can be used to reduce the number of UC patients by employing a method utilizing tryptophan-catabolizing Lactobacillus strains.
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