Lili Wang

机构：Qingdao University, Anhui Medical University, Chinese PLA General Hospital, Institute of Food Science and Technology, Institute of Agro-Products Processing Science and Technology, Affiliated Hospital of Qingdao University, Chinese Academy of Agricultural Engineering, First Affiliated Hospital of Anhui Medical University, Chinese Academy of Agricultural Sciences, First Affiliated Hospital of Jinan University, Shenzhen Second People's Hospital · ORCID：0000-0002-9851-7539

发表论文 54 篇 · 总被引 1155 次 · h-index 18

代表论文

• Low-dose tire wear chemical 6PPD-Q exposure elicit fatty liver via promoting fatty acid biosynthesis in ICR mice (2025 · Journal of Hazardous Materials · 被引 30)
• The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch (2024 · Food Research International · 被引 28)
• Advances in Starch-Based Nanocomposites for Functional Food Systems: Harnessing AI and Nuclear Magnetic Resonance Technologies for Tailored Stability and Bioactivity (2025 · Foods · 被引 23)
• The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour (2023 · Foods · 被引 21)
• Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber (2024 · International Journal of Biological Macromolecules · 被引 18)
• Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch (2024 · Molecules · 被引 18)