Li Chen
Shaanxi Normal University
38 Papers
29 Citations
Li Chen is an academic researcher from Shaanxi Normal University. The author has contributed to research in topics: Chemistry & Ralstonia solanacearum. The author has an hindex of 9, co-authored 37 publications. Previous affiliations of Li Chen include Shaanxi University of Science and Technology & Kōchi University.
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Papers
Characterization of freeze-dried Lactobacillus acidophilus in goat milk powder and tablet: Optimization of the composite cryoprotectants and evaluation of storage stability at different temperature
TL;DR: In this article, the survival of Lactobacillus acidophilus with composite cryoprotectants was investigated during freeze-drying and subsequent storage at different temperature (−18°C, 4°C and room temperature- 25°C).
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Effect of xanthan-chitosan-xanthan double layer encapsulation on survival of Bifidobacterium BB01 in simulated gastrointestinal conditions, bile salt solution and yogurt
TL;DR: In this paper, the authors investigated the effect of a new encapsulation system (xanthan-chitosan-exanthan) on the viability of Bifidum BB01 in yogurt during 21 days storage at 4°C and 25°C, respectively.
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Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69
TL;DR: In this article, a wild strain L. plantarum 69 was identified genetically and applied to ferment goat milk with high ACE-inhibitory activity, flourished bacterial population, and ideal flavor.
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Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid
TL;DR: This research provides a fitted mathematical model for antioxidant peptides production and showed that calcium lactate, glucose, and casein peptone significantly affected the antioxidant activity of goat milk.
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Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60
TL;DR: In this article, a wild Lactobacillus plantarum 60 with strong antioxidant activity was isolated from Kefir and identified morphologically and genetically, and the goat milk fermented with L60 was characterized with strong DPPH radical scavenging activity, high viable count, satisfactory acidity and good stability after gastrointestinal digestion.
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