M
Meng Li
Researcher at Northeast Agricultural University
Publications - 5
Citations - 130
Meng Li is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Whey protein isolate & Emulsion. The author has an hindex of 4, co-authored 5 publications receiving 49 citations.
Papers
More filters
Journal ArticleDOI
Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate
Ruijie Shi,Tong Li,Meng Li,Gantumur Munkh-Amgalan,Abdul Qayum,Akhunzada Bilawal,Zhanmei Jiang +6 more
TL;DR: In this paper, the physicochemical and functional characteristics of citric acid (CA)-treated whey protein isolate (WPI) by dynamic high pressure homogenization (DHPH) at different pressure levels (0, 25, 50, 75, and 100 MPa, 3 cycles) were investigated.
Journal ArticleDOI
Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking
Abdul Qayum,Muhammad Hussain,Meng Li,Jiaqi Li,Ruijie Shi,Tianqi Li,Asif Anwar,Zahoor Ahmed,Juncai Hou,Jiang Zhanmei +9 more
TL;DR: In this paper, the gel strength, microstructure and water-holding capacities of emulsion gels, modified by combined ultrasound (US, 20 kHz, 600 W) pretreatment (0, 20 and 40 min) and laccase cross-linking treatment of α-lactalbumin (α-LA)-stabilized emulsions (at protein concentration 12%, w/v; oil volume fraction, 10%, w /v), were studied and compared.
Journal ArticleDOI
Structure and characterization of laccase-crosslinked α-lactalbumin: Impacts of high pressure homogenization pretreatment
Ling Ma,Aili Li,Tianqi Li,Meng Li,Xindi Wang,Muhammad Hussain,Abdul Qayum,Zhanmei Jiang,Juncai Hou +8 more
TL;DR: The effect of high pressure homogenization (HPH) pretreatments on structure, physicochemical properties and functionality of laccase-treated α-lactalbumin (α-LA) was examined in this paper.
Journal ArticleDOI
Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion.
Abdul Qayum,Meng Li,Ruijie Shi,Akhunzada Bilawal,Munkh-Amgalan Gantumur,Muhammad Hussain,Muhammad Ishfaq,Syed Waqas Ali Shah,Zhanmei Jiang,Juncai Hou +9 more
TL;DR: US pre-treatment has optimally improved functional properties of Lac-cross-linked α-LA and had the highest stability and smallest particle size.
Journal ArticleDOI
Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose
TL;DR: In this article, Wu et al. evaluated the antioxidant performance of WPI-Gal MRPs with ultrafiltration and hydrolysis and found that the trichloroacetic acid (TCA, 2-8%) treatment could effectively enhance the antioxidant properties of the WPI and Gal MRPs.