Shaobo Li

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Huan Liu, Teng Hui, Xiaochun Zheng et al. · Food Chemistry · 2021 · 117 citations

Lipid Analysis, Biochemistry, Aroma Compounds +6

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

Caiyan Huang, Christophe Blecker, Xiangru Wei et al. · Food Hydrocolloids · 2024 · 105 citations

Biomanufacturing, Fat Substitutes, Gel Properties +4

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Huan Liu, Teng Hui, Fei Fang et al. · Meat Science · 2021 · 74 citations

Key Aroma Compounds, Roasted Mutton, Flavoromics +1

Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm

Minghui Gu, Cheng Li, Li Chen et al. · Food Chemistry · 2023 · 66 citations

Food Authentication, Biochemistry, Untargeted Metabolomics +10

Predicting Protein Fold Types by the General Form of Chou's Pseudo Amino Acid Composition: Approached from Optimal Feature Extractions

Lei Liu, Xiuzhen Hu, Xingxing Liu et al. · Protein and Peptide Letters · 2012 · 49 citations