Ke Li
机构:Shandong University, Gansu Agricultural University, Guizhou University, Dalian Institute of Chemical Physics, Dalian Medical University, Chinese Academy of Sciences, National Medical Products Administration, Zhengzhou University of Light Industry, Jiangsu Ocean University, National Food Chain Safety Office, Shandong Institute of Food and Drug Inspection, Jiangsu University of Science and Technology, Second Affiliated Hospital of Chongqing Medical University, Veterinary and Agrochemical Research Centre, Jilin University of Chemical Technology, The Affiliated Yongchuan Hospital of Chongqing Medical University, Kingsley House, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Food Science and Technology, Shandong First Medical University, University of Chinese Academy of Sciences, Shenyang University, Henan Agricultural University, Southwest Jiaotong University, Hunan Agricultural University, Chongqing Medical University, Northeast Petroleum University · ORCID:0000-0001-8572-1103
发表论文 307 篇 · 总被引 6972 次 · h-index 43
代表论文
- Modification of Microporous Organic Network with Amino Acid for HILIC/RPLC Mixed-Mode High-Performance Liquid Chromatography (2025 · Journal of Analysis and Testing · 被引 21)
- Facile room-temperature synthesis of agarose-supported Cu-BTC metal-organic framework aerogel composites for enhanced adsorption of methylene blue and congo red dyes (2025 · Colloids and Surfaces A Physicochemical and Engineering Aspects · 被引 18)
- The taste of pickled bamboo shoots: Evolution of metabolites based on electronic tongue, sensory evaluation, and non-targeted metabolomics (2025 · LWT · 被引 15)
- Dual-network sodium alginate-chitosan aerogel loaded with UiO-66 for efficient removal of organic pollutants in water: Preparation and mechanism study (2025 · International Journal of Biological Macromolecules · 被引 15)
- Schiff-base crosslinked gelatin-mycosporine-like amino acids/dialdehyde starch composite film: a UV-resistant, biodegradable food packaging material (2025 · Chemical Engineering Journal · 被引 13)
- Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions (2025 · Meat Science · 被引 13)