Kaikai Li

Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques

Yangyang Jia, Ibrahim Khalifa, Lanlan Hu et al. · Food and Bioproducts Processing · 2019 · 181 citations

Vacuum-freeze Drying Techniques, Comparison Study, Persimmon Chips +8

Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability—A structural review

Ibrahim Khalifa, Wei Zhu, Kaikai Li et al. · Journal of Functional Foods · 2017 · 140 citations · Full text

Food Chemistry, Mulberry Fruits, Food Bioactive Compound +6

Persimmon Tannin Decreased the Glycemic Response through Decreasing the Digestibility of Starch and Inhibiting α-Amylase, α-Glucosidase, and Intestinal Glucose Uptake

Kaikai Li, Fen Yao, Jing Du et al. · Journal of Agricultural and Food Chemistry · 2018 · 117 citations

Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations

Ibrahim Khalifa, Rongzu Nie, Zhenzhen Ge et al. · International Journal of Biological Macromolecules · 2018 · 109 citations

Food Chemistry, Whey Protein, Molecular Modelling Investigations +9

Emulsification mechanism of persimmon pectin with promising emulsification capability and stability

Yangyang Jia, Jing Du, Kaikai Li et al. · Food Hydrocolloids · 2022 · 61 citations

Food Chemistry, Food Colloid, Biomanufacturing +10