Xinyi Li

机构：Jiangxi Agricultural University, Wuhan Institute of Technology · ORCID：0000-0003-0905-0293

发表论文 78 篇 · 总被引 1103 次 · h-index 15

代表论文

• Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films (2024 · Food Chemistry · 被引 21)
• Antimicrobial activity of carbon dots against aquatic spoilage Bacteria synthesized from Banana Peel waste (2025 · Food Chemistry X · 被引 16)
• Identification and characterization of PAL genes involved in the regulation of stem development in Saccharum spontaneum L. (2024 · BMC Genomic Data · 被引 11)
• High Ectoine Production from Lignocellulosic Hydrolysate by Escherichia coli through Metabolic and Fermentation Engineering (2025 · ACS Synthetic Biology · 被引 10)
• Improvement in quality of frozen sweet potato starch vermicelli during freeze-thaw cycles by curdlan addition and its mechanism (2024 · LWT · 被引 9)
• Efficient release and possible mechanism of polyphenols in the pomace of chokeberry (Aronia melanocarpa L.) through solid-state fermentation using Trichoderma viride (2025 · Food Bioscience · 被引 7)