Min Li

Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin

Min Li, Chris W. Pernell, Mário G. Ferruzzi · Food Hydrocolloids · 2017 · 210 citations

Food Chemistry, Agricultural Chemistry, Polyphenolics +9

Two Classes of Pigments, Carotenoids and C-Phycocyanin, in Spirulina Powder and Their Antioxidant Activities

Woo Sung Park, Hye-Jin Kim, Min Li et al. · Molecules · 2018 · 183 citations · Full text

Processing influences on food polyphenol profiles and biological activity

Hawi Debelo, Min Li, Mário G. Ferruzzi · Current Opinion in Food Science · 2020 · 109 citations

Food Chemistry, Nutrition, Food Bioactive Compound +5

Facile hydrothermal synthesis of MoS₂nano-sheets with controllable structures and enhanced catalytic performance for anthracene hydrogenation

Min Li, Donge Wang, Jiahe Li et al. · RSC Advances · 2016 · 106 citations

Engineering, Rich Active Sites, Nanoheterogeneous Catalysis +16

Starch-phenolic complexes are built on physical CH-π interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods

Min Li, Cheikh Ndiaye, Sydney Corbin et al. · Food Chemistry · 2019 · 89 citations

Food Chemistry, Physical Ch-π Interactions, Engineering +6