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Li Chen

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

8

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177

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0

Scholarly Papers (8)

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1.

Insights into the Effect and Mechanism of Low-Bitterness Hemoglobin Hydrolysates Produced by Γ-Glutamyl Transpeptidase

Number of pages: 26 Posted: 14 Jan 2025
Chengpeng Cheng, Shaobo Li, Li Chen, Jiangying Yu, Ming Zhu, Christophe Blecker and Dequan Zhang
affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, affiliation not provided to SSRN, University College Dublin, affiliation not provided to SSRN, University of Liège and Chinese Academy of Agricultural Sciences (CAAS)
Downloads 47 (1,097,529)

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Hemoglobin hydrolysates, γ-Glutamyl peptide, Umami peptide, Bitter peptide, Bitterness inhibition effect

2.

Improvement of Water Retention Quality of Beijing Roast Duck: Analysis from Protein Structure Perspective

Number of pages: 23 Posted: 09 Nov 2023
Yanxia Liu, Chun Liu, Dequan Zhang, Zhenyu Wang, Ke Wang, Li Chen and Changqing Wang
Henan Agricultural University, Henan Agricultural University, Chinese Academy of Agricultural Sciences (CAAS), affiliation not provided to SSRN, Shandong Agricultural University - College of Food Science and Engineering, affiliation not provided to SSRN and Henan Agricultural University
Downloads 38 (1,209,354)

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roast duck, Myofibrillar protein, water transfer, Secondary structure, surface hydrophobicity

3.

Insight into the Meat Quality Differences of Tibetan Sheep from Different Altitudes Based on Metabolomics

Number of pages: 31 Posted: 19 Jul 2025
Ruisi Liu, Jianing Fu, Shaobo Li, Minghui Gu, Liang Li, Le Xu, Jiangying Yu, Dequan Zhang and Li Chen
affiliation not provided to SSRN, affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, University College Dublin, Chinese Academy of Agricultural Sciences (CAAS) and affiliation not provided to SSRN
Downloads 29 (1,332,057)

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Tibetan sheep, altitude, Meat quality, Metabolomics, Correlational analysis

4.

Effects of Calcium Chloride and Licorice Flavonoids on Tan Sheep Myofibrillar Protein Oxidation and Gelation: Synergistic Impact of Endogenous Characteristic Active Substances

Number of pages: 34 Posted: 18 Nov 2024
Jiangying Yu, Xinru Xie, Simona Grasso, Chengpeng Cheng, Ming Zhu, Cheng Li, Xiaochun Zheng, Li Chen, Shaobo Li and Dequan Zhang
University College Dublin, affiliation not provided to SSRN, University College Dublin (UCD), affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology and Chinese Academy of Agricultural Sciences (CAAS)
Downloads 29 (1,332,057)

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CaCl₂, licorice flavonoids, myofibrillar protein, Oxidation, gelation

5.

Thermal Degradation of Linoleic Acid Determines the Formation of Key Aroma Active Compounds in Boiled Tan Lamb

Number of pages: 29 Posted: 15 Jan 2026
Le Xu, Pengyu Chen, Shaobo Li, Minghui Gu, Li Chen and Dequan Zhang
Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN and Chinese Academy of Agricultural Sciences (CAAS)
Downloads 21 (1,436,435)

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Tan Sheep, Thermal Degradation, Lipid Oxidation, Co-Occurrence Network

6.

Insights into the functional characteristics of sheepskin collagen-chitosan double-network emulsion gels

Number of pages: 30 Posted: 04 May 2026
Shaobo Li, Ming Zhu, Chengpeng cheng, Jiangying Yu, Cheng Li, Xiaochun Zheng, Debao Wang, Xueyan Yun, Dequan Zhang and Li Chen
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Inner Mongolia Agricultural University, Chinese Academy of Agricultural Sciences (CAAS) and affiliation not provided to SSRN
Downloads 5 (1,571,455)

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sheepskin collagen, chitosan, Emulsion gels, double-network

7.

The kokumi peptide γ-ELRE from porcine hemoglobin acts as a molecular stabilizer to enhance bitterness inhibition by an umami peptide

Number of pages: 33 Posted: 01 Jun 2026
Chengpeng Cheng, Li Chen, Dequan Zhang, Xueyan Yun, Jiangying Yu, Christophe Blecker and Shaobo Li
affiliation not provided to SSRN, affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS), Inner Mongolia Agricultural University, University College Dublin, University of Liège and Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology
Downloads 4 (1,579,934)

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Porcine hemoglobin, Kokumi peptide, Synergistic bitterness inhibition, Molecular stabilizer, hTAS2R16

8.

Structural phase transition–aligned preheating reprograms lipid-derived flavor formation in cooked Tan lamb

Number of pages: 28 Posted: 04 Mar 2026
Le Xu, Minghui Gu, Yina Chen, Shaobo Li, Xin Li, Cheng Li, Xiaochun Zheng, Li Chen and Dequan Zhang
Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS) - Institute of Food Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 4 (1,575,921)

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Structural phase transition, Phosphatidylcholine, Volatilomic, Lamb