Anqi Li

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review

Xi Yang, Anqi Li, Dan Li et al. · Trends in Food Science & Technology · 2021 · 313 citations

Food Chemistry, Biopolymer Gel, Mixed Biopolymers +10

An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures

Xi Yang, Anqi Li, Xiuxiu Li et al. · Trends in Food Science & Technology · 2020 · 299 citations

Food Chemistry, Nutrition, Food Structure +7

Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels

Xi Yang, Tian Gong, Yuehong LU et al. · Carbohydrate Polymers · 2019 · 89 citations

Biopolymer Gel, Emulsion, Sodium Alginate

Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan

Xi Yang, Tian Gong, Dan Li et al. · Carbohydrate Polymers · 2019 · 83 citations

Biopolymer Gel, Polymer Chemistry, Engineering +4

Alginate-stabilized thixotropic emulsion gels and their applications in fabrication of low-fat mayonnaise alternatives

Anqi Li, Tian Gong, Yanjie Hou et al. · International Journal of Biological Macromolecules · 2019 · 82 citations

Biopolymer Gel, Low-fat Mayonnaise Alternatives, Micro-encapsulation +1