Y
Yang Li
Researcher at Northeast Agricultural University
Publications - 147
Citations - 4330
Yang Li is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Emulsion & Chemistry. The author has an hindex of 21, co-authored 132 publications receiving 1930 citations. Previous affiliations of Yang Li include Cornell University.
Papers
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Journal ArticleDOI
Effects of ultrasound on the structure and physical properties of black bean protein isolates
Lianzhou Jiang,Jing Wang,Yang Li,Zhongjiang Wang,Jing Liang,Rui Wang,Yong Chen,Ma Wenjun,Baokun Qi,Min Zhang +9 more
TL;DR: In this paper, the effects of low-frequency (20 kHz) ultrasonication applied at various powers (150, 300, or 450 W) and for different durations (12 or 24 min) on the functional and structural properties of black-bean protein isolate (BBPI) dispersions were compared.
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Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions.
TL;DR: The interaction between anthocyanins from black rice and soybean protein isolate (SPI) via non-covalent and covalent bindings and the impact of these interactions on the functional and conformational changes of Soybean protein was evaluated.
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Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
Sui Xiaonan,Sui Xiaonan,Bi Shuang,Baokun Qi,Zhongjiang Wang,Min Zhang,Yang Li,Lianzhou Jiang +7 more
TL;DR: In this paper, the impact of ultrasonic treatment on the emulsifying property and emulsion stability of an emulsion system stabilized with soybean protein isolate (SPI) and lecithin was investigated.
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Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment
TL;DR: In this paper, the authors investigated the relationship between secondary structure and surface hydrophobicity of soy protein isolate (SPI) subjected to a thermal treatment at 70~90°C.
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Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability
Yong Yang,Yong Yang,Xiaoxiao Song,Sui Xiaonan,Baokun Qi,Zhongjiang Wang,Yang Li,Lianzhou Jiang +7 more
TL;DR: In this paper, the effect of rosemary extract on improving the oxidative stability of vegetable oils was evaluated using the Rancimat and Schaal oven tests, and the results showed that the IP of oils incorporated with rosemary extracts was significantly increased.