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Biotechnology Letters|May 19, 2020
Soybean peptides promote yoghurt fermentation and qualityYue Hu, You Li, Xinqi LiuFood & Function|January 9, 2025
A review of the role of bioactive components in legumes in the prevention and treatment of cardiovascular diseasesMengqian Chen, You Li, Xinqi LiuJournal of Food Biochemistry|May 3, 2022
A review of thermosensitive antinutritional factors in plant-based foodsXin Kong, You Li, Xinqi LiuFood Chemistry|May 13, 2025
Extraction, isolation, purification, and detection techniques for phytic acid and their applications in various fields: A systematic reviewPengcheng Wang, You Li, Xinqi LiuInternational Journal of Biological Macromolecules|July 14, 2025
Passivation of trypsin inhibitors in soybean protein concentrate modulates the structural and functional properties of the soya proteinsGuilian Han, Pengcheng Wang, You Li, et al.Food & Function|May 2, 2025
Inhibitory mechanism study of soyasaponins on thrombin: extraction, purification, and functional property analysisMengqian Chen, Pengcheng Wang, You Li, et al.RSC Advances|May 2, 2022
A study of the mechanism of small-molecule soybean-protein-derived peptide supplement to promote sleep in a mouse modelGuofu Yi, Bushra Safdar, Yihao Zhang, et al.Polymers|April 13, 2023
Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous SolutionYihao Zhang, Ruijia Liu, He Li, et al.Polymers|June 28, 2023
Insulin-Loaded Soybean Trypsin Inhibitor-Chitosan Nanoparticles: Preparation, Characterization, and Protective Effect EvaluationYihao Zhang, Ruijia Liu, Qixu Feng, et al.Gels (Basel, Switzerland)|April 26, 2024
Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard ReactionJalal Ud Din, He Li, You Li, et al.Pageof 492