Li Wang

机构：Jiangnan University, State Key Laboratory of Food Science and Technology · ORCID：0000-0002-4324-8423

发表论文 29 篇 · 总被引 420 次 · h-index 12

代表论文

• Improved curcumin bioaccessibility in Pickering emulsion fabricated by rice glutelin fibrils (2023 · Food Bioscience · 被引 37)
• Effect of lactic acid bacteria fermentation on bioactive components of black rice bran (Oryza sativa L.) with different milling fractions (2024 · Food Bioscience · 被引 28)
• Moutai Distiller's grains Polyphenol extracts and rutin alleviate DSS-induced colitis in mice: Modulation of gut microbiota and intestinal barrier function （R2） (2023 · Heliyon · 被引 27)
• Highland barley improves lipid metabolism, liver injury, antioxidant capacities and liver functions in high-fat/cholesterol diet mice based on gut microbiota and LC-MS metabonomics (2022 · Food Bioscience · 被引 23)
• Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background (2024 · Journal of Cereal Science · 被引 22)
• Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads (2023 · Journal of Cereal Science · 被引 20)