Long‐Qing Li

机构：Dongguan University of Technology

发表论文 41 篇 · 总被引 1046 次 · h-index 20

代表论文

• Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels (2023 · International Journal of Biological Macromolecules · 被引 60)
• Advances and challenges in interaction between heteroglycans and Bifidobacterium: Utilization strategies, intestinal health and future perspectives (2023 · Trends in Food Science & Technology · 被引 47)
• In vitro simulated digestion and fermentation characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel (2024 · Food Chemistry · 被引 39)
• Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose (2024 · Food Hydrocolloids · 被引 33)
• Polysaccharide extracted from cultivated Sanghuangporous vaninii spores using three-phase partitioning with enzyme/ultrasound pretreatment: Physicochemical characteristics and its biological activity in vitro (2023 · International Journal of Biological Macromolecules · 被引 22)
• Preparation, characterization, and induced human colon cancer HCT-116 and HT-29 cell apoptosis performance of selenium nanoparticles stabilized by longan polysaccharides (2025 · International Journal of Biological Macromolecules · 被引 15)