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International Journal of Biological Macromolecules|January 2, 2026
Effect of lipoxygenase activity and fat substrate on the flavor and quality of lactic acid bacteria fermented soybean whey protein-based milkXingfei Li, Xinyu Zhang, Chunfang Ma, et al.Scientific Reports|November 7, 2022
Design and experimental research of a novel deep-sea self-sustaining profiling float for observing the northeast off the Luzon IslandQiang Wang, Zurong Qiu, Shaobo Yang, et al.Journal of Agricultural and Food Chemistry|September 10, 2025
Multienzyme Cascade Coimmobilization on ZIF-8-Coated Magnetic Nanoparticles for Efficient d-Allulose SynthesisChen Wang, Xingfei Li, Yuxiang Bai, et al.Journal of Agricultural and Food Chemistry|July 8, 2014
Soybean whey protein/chitosan complex behavior and selective recovery of kunitz trypsin inhibitorXingfei Li, Die Dong, Yufei Hua, et al.Journal of Agricultural and Food Chemistry|March 2, 2017
Effects of Disulfide Bond Reduction on the Conformation and Trypsin/Chymotrypsin Inhibitor Activity of Soybean Bowman-Birk InhibitorHui He, Xingfei Li, Xiangzhen Kong, et al.Foods (Basel, Switzerland)|January 26, 2024
Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey YogurtXinyu Zhang, Jie Long, Jun Liu, et al.Journal of Agricultural and Food Chemistry|July 14, 2026
Interface-Targeted Rational Design Strategies for Enhancing the Thermostability of d-Allulose 3-EpimeraseKaifan Qiu, Xingfei Li, Yuxiang Bai, et al.Food Chemistry|February 5, 2020
Effect of soaking conditions on the formation of lipid derived free radicals in soymilkXiaoxiao Feng, Yufei Hua, Caimeng Zhang, et al.Journal of Agricultural and Food Chemistry|November 30, 2020
(E)-2-Heptenal in Soymilk: A Nonenzymatic Formation Route and the Impact on the Flavor ProfileXiaoxiao Feng, Yufei Hua, Xingfei Li, et al.Journal of Agricultural and Food Chemistry|April 3, 2026
Engineering of β-Agarase with Enhanced Thermostability via Multitool Consensus Prediction and Structure-Guided ScreeningQianqian Diao, Xingfei Li, Yuxiang Bai, et al.Pageof 9