Publications
Journal Articles
Li, Anqi, Shewan, Heather M., Flanagan, Bernadine M., Williams, Barbara A., Mikkelsen, Deirdre and Gidley, Michael J. (2025). Impact of pectin and alginate gel particle size and concentration on in vitro gut fermentation. Food Hydrocolloids, 160 110808. doi: 10.1016/j.foodhyd.2024.110808
Li, Anqi, Shang, Jing, Li, Qianjin, Guo, Chuo, Yang, Xi and Guo, Yurong (2021). Design Principles of Food Gel Structures Based on Mixed Polysaccharide and Protein Solutions 基于蛋白质, 多糖混合体系的食品凝胶结构设计策略. Shipin Kexue/Food Science, 42 (13), 344-352. doi: 10.7506/spkx1002-6630-20200606-092
Yang, Xi, Li, Anqi, Li, Dan, Guo, Yurong and Sun, Lijun (2021). Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends in Food Science and Technology, 109, 197-210. doi: 10.1016/j.tifs.2021.01.002
Li, Anqi, Yang, Xi, Zhang, Han and Guo, Yurong (2020). A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods 多糖的乳化特性及其在乳液食品质构属性调控方面的研究进展. Shipin Kexue/Food Science, 41 (23), 322-328. doi: 10.7506/spkx1002-6630-20191011-085
Li, Anqi, Li, Xiaofei, Li, Qianjin, Yang, Xi and Guo, Yurong (2020). Polysaccharide gelation induced by freeze-thaw methods and its application in food industry 冻融法介导的多糖凝胶化及其在食品领域中的研究进展. Food and Fermentation Industries, 46 (23), 301-308. doi: 10.13995/j.cnki.11-1802/ts.024536
Li, PeiYuan, Li, XiaoFei, Li, AnQi, Yu, WenYan, Guo, Chuo, Yang, Xi and Guo, YuRong (2020). Microstructure and rheological behavior of mixed konjac glucomannan and xanthan induced by thermo-alkali treatment 热碱致魔芋胶与黄原胶共混凝胶的显微结构与流变规律. Scientia Agricultura Sinica, 53 (18), 3792-3804. doi: 10.3864/j.issn.0578-1752.2020.18.014
Li, XiaoFei, Li, PeiYuan, Li, AnQi, Yu, WenYan, Guo, Chuo, Yang, Xi and Guo, YuRong (2020). Effects of Xanthan addition on the gel properties and gel mechanism of alkaline-Induced konjac glucomannan gels 黄原胶添加对碱法诱导魔芋胶凝胶特性及凝胶机制的影响. Scientia Agricultura Sinica, 53 (14), 2941-2955. doi: 10.3864/j.issn.0578-1752.2020.14.017
Guo, Chuo, Guo, Yurong, Li, Anqi, Li, Xiaofei, Li, Peiyuan and Yang, Xi (2020). Preparation of low-fat mayonnaises based on electrostatic aggregation of alginate sodium and egg yolk 基于海藻酸钠与鸡蛋黄静电聚集作用的低脂蛋黄酱制备. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 36 (10), 269-276. doi: 10.11975/j.issn.1002-6819.2020.10.033
Yang, Xi, Gong, Tian, Li, Dan, Li, Anqi, Sun, Lijun and Guo, Yurong (2019). Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan. Carbohydrate Polymers, 226 115278, 115278-226. doi: 10.1016/j.carbpol.2019.115278