Tianqi Li

Impact of ultrasonic power on the structure and emulsifying properties of whey protein isolate under various pH conditions

Hao Gao, Ling Ma, Tianqi Li et al. · Process Biochemistry · 2019 · 139 citations

Various Ph Conditions, Engineering, Power Ultrasound +9

Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate

Chunyan Wang, Tianqi Li, Ling Ma et al. · Food Chemistry · 2019 · 83 citations

Engineering, Rheological Properties, Biotechnology +6

Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

Abdul Qayum, Muhammad Hussain, Meng Li et al. · Food Hydrocolloids · 2020 · 79 citations

Laccase Cross-linking, Food Colloid, Alpha-lactalbumin Emulsion Gel +5

Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid

Tong Li, Chunyan Wang, Tianqi Li et al. · Molecules · 2018 · 77 citations · Full text

Protein Chemistry, Functional Properties, Whey Protein Isolate +15

Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin

Zhanmei Jiang, Tianqi Li, Ling Ma et al. · Food Research International · 2020 · 58 citations

Medicinal Chemistry, Biochemistry, Natural Sciences +2