李文浩 - College of Food Science and Engineering, Northwest A&F University

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个人简介

李文浩，男，1982年4月生，甘肃武威人，博士，副教授，博士生导师。主要研究方向　　淀粉科学与技术、谷物功能性成分研究、粮油食品研究及产品开发。

研究兴趣

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Comparison of Different Colored Barley Hordein/glutelin Techno-Functional and Its Ratio Modulation on the Improvement of Reconstituted Dough's Dynamic Thermal Processing Behavior: A Mechanistic Investigation

Wei Liang,Xinyue Liu, Hongwei Wang,Hua Zhang,Wenhao Li,Huishan Shen

FOOD HYDROCOLLOIDS (2025)

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Modulating the Highland Barley Hordein/glutelin Ratio Can Improve Reconstituted Fermented Dough Characteristics to Promote Chinese Mantou Quality

Mengdi Song, Zhan Liang, Shihong Wang,Haiyan Gao,Jie Zeng, Xinyue Liu,Wenhao Li,Wei Liang

Food Research Internationalpp.115396, (2024)

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The Effect of Maltose on Structural, Physicochemical, and Digestive Properties of Lentil Starch under Electron Beam Irradiation

Danyang Liang,Qing Liu, Haiyu Luo, Lin Luo, Khamiddolov Temirlan,Wenhao Li

FOODSno. 16 (2024)

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Insights into Flavor Formation of Braised Chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

Xiangxiang Sun,Yumei Yu,Zhenyu Wang,Kumayl Hassan Akhtar,Ahmed S. M. Saleh,Wenhao Li,Dequan Zhang

FOOD CHEMISTRY (2024)

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Assembly mechanism of glycosylated soybean protein isolate-chitosan nanocomposite particles and its Pickering emulsion construction for stabilization of Alpinia galanga essential oil: A mechanistic investigation

Wei Liang, Xiangzhen Ge,Qian Lin,Wenqing Zhao,Xinyue Liu,Wenhao Li

Industrial Crops and Products (2024): 118869

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Electron Beam Pretreatment of Carboxymethyl Nanofibrillar Cellulose Reinforced Polyvinyl Alcohol-Based Degradable Composite Membranes: Preparation, Characterization and Property Optimization

Ruijie Li, Shaobo Yuan,Xiuyun Zhang,Wei Liang,Li Niu,Qian Lin,Jiayu Zheng,Xinyue Liu,Wenqing Zhao, Xinyu Wang, Qi Zhao,Wenhao Li

Industrial Crops and Products (2024): 119439-119439

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Recent processing of peanut protein in food industry: a molecular structure perspective

Huayang Zhang,Yunze Xia,Wenhao Li, Xia Ma,Liang Chen,Dianxuan Wang,Chenling Qu

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYno. 4 (2024): 2172-2185

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Adequately Increasing the Wheat B-starch Ratio Can Improve the Structure-Properties of Dough During Freeze-Thaw Cycles: Mechanisms and Conformational Relations

Wei Liang, Chenyang Sun,Huishan Shen,Qian Lin,Li Niu,Xinyue Liu,Wenqing Zhao, Ruijie Li,Wenhao Li

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES（2024）

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Investigating the Influence of CaCl2 Induced Surface Gelatinization of Red Adzuki Bean Starch on Its Citric Acid Esterification Modification: Structure–property Related Mechanism

Wei Liang,Qian Zhang,Shuangfeng Guo,Xiangzhen Ge,Huishan Shen,Jie Zeng,Haiyan Gao,Wenhao Li

FOOD CHEMISTRY (2024)

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Insights into the enhanced mechanism of electron beam pretreatment on application performance for poly (butylene adipate-co-terephthalate)/ acetylated cellulose composite plastics

Li Niu, Xinyi He,Xiuyun Zhang,Wei Liang,Qian Lin,Wenhao Li

Carbohydrate Polymers (2024): 121840-121840

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Wenhao Li(李文浩)

副教授

论文共 213 篇作者统计合作学者相似作者