Determination of Free-Form and Peptide Bound Pyrraline in the Commercial Drinks Enriched with Different Protein Hydrolysates

por Liang, Zhili, Li, Lin, Qi, Haiping, Zhang, Xia, Xu, Zhenbo, Li, Bing
Publicado 2016

Investigation of the Interaction of Naringin Palmitate with Bovine Serum Albumin: Spectroscopic Analysis and Molecular Docking

por Zhang, Xia, Li, Lin, Xu, Zhenbo, Liang, Zhili, Su, Jianyu, Huang, Jianrong, Li, Bing
Publicado 2013

Formation and Inhibition of N(ε)-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

por Li, Lin, Han, Lipeng, Fu, Quanyi, Li, Yuting, Liang, Zhili, Su, Jianyu, Li, Bing
Publicado 2012

Comparative Analysis of Thermal Behavior, Isothermal Crystallization Kinetics and Polymorphism of Palm Oil Fractions

por Zhang, Xia, Li, Lin, Xie, He, Liang, Zhili, Su, Jianyu, Liu, Guoqin, Li, Bing
Publicado 2013

Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides

por Liang, Zhili, Li, Lin, Qi, Haiping, Wan, Liting, Cai, Panfu, Xu, Zhenbo, Li, Bing
Publicado 2016

Pyrraline Formation Modulated by Sodium Chloride and Controlled by Encapsulation with Different Coating Materials in the Maillard Reaction

por Liang, Zhili, Chen, Xu, Yang, Zhao, Lai, Yuzhu, Yang, Yinling, Lei, Chuying, Zeng, Ya
Publicado 2019

Sodium Ions Affect Pyrraline Formation in the Maillard Reaction With Lys-Containing Dipeptides and Tripeptides

por Liang, Zhili, Chen, Xu, Yang, Zhao, Liu, Yan, Qiu, Xueying, Zeng, Zhenzhen, Lu, Shuidi, Liu, Yuehan
Publicado 2022