Xiefei Li

Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics

Wang Qia, Xiefei Li, Bei Xue et al. · LWT · 2022 · 79 citations · Full text

Flavoromics, Food Contaminant, Meat Quality +17

Mechanisms of cooking methods on flavor formation of Tibetan pork

Lujie Cheng, Xin Li, Yuting Tian et al. · Food Chemistry X · 2023 · 54 citations · Full text

Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

Yongyan Wu, Xiaole Xiang, Xiefei Li et al. · Ultrasonics Sonochemistry · 2023 · 27 citations · Full text

Food Chemistry, Sodium Chloride, Sonoelectrochemistry +8

The properties and formation mechanism of ovalbumin-fucoidan complex

Wenshan Duan, Lei Chen, Fei Liu et al. · International Journal of Biological Macromolecules · 2023 · 23 citations

Protein Assembly, Biochemistry, Protein Folding +3

Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure

Junmei Liu, Xiefei Li, Jing Rong et al. · Food Quality and Safety · 2024 · 23 citations · Full text

Nutrition, Prolonged Cooking, Food Analysis +17