Jieying Li

机构：Cornell University, New York State College of Agriculture & Life Sciences · ORCID：0009-0004-1984-1608

发表论文 15 篇 · 总被引 175 次 · h-index 7

代表论文

• Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors (2021 · Critical Reviews in Food Science and Nutrition · 被引 76)
• Investigating the synergistic effects of high-pressure homogenization and pH shifting on the formation of tryptophan-rich nanoparticles (2023 · Food Chemistry · 被引 20)
• Food LEGO: Building hollow cage and sheet superstructures from starch (2024 · Science Advances · 被引 16)
• Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors (2023 · Critical Reviews in Food Science and Nutrition · 被引 9)
• Nanocellulose improves viscoelasticity and freeze-thaw stability of water-in-oil emulsion gels (2025 · Food Chemistry · 被引 8)
• Using gas-assisted electrospinning to design rod-shaped particles from starch for thickening agents and Pickering emulsifiers (2024 · Carbohydrate Polymers · 被引 8)