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Thanks, NN. Wang, Ao Jun, Li. Compared with in vitro gastrointestinal digestion, non-gastrointestinal hydrolysis improves the bioavailability and antioxidant effect of casein. Fo od Research International，5 1(20 13) 1 14– 122。 If, 3. 15
Li. , Li, B.*. QSAR model was used to characterize the relationship between structure and antioxidant activity of peptides in free radical system: key sequence position and ir amino acid properties. Journal of Theoretical Biology, 318 (2013) 29–43. If, 2.2 1
Ao, J, Li, B* ... Stability and antioxidant activity of casein peptide components in simulated gastrointestinal digestion in vitro: the charge properties of peptides affect digestion stability. International Food Research, 52 (2013) 334–341,IF, 3. 15.
Thanks, NN. * Kefir yeast enhances the probiotic potential of lactobacillus paracasei H9: the positive effect of co-aggregation between the two strains. International Center for Food Research, 45 (2012) 394–401. If, 3. 15
Amino acid composition and antioxidant activity of hydrolysate and peptide of porcine collagen. International Food Science and Technology, 20 12, 18:425-434. If 0.68 1.
Wang, Li. Isolation and identification of zinc chelating peptides from sesame protein hydrolysate by IMAC-Zn2+ and LC-MS/MS. Food Chemistry,134 (2012)1231-1238. If, 3.655
Chen, Master, Li, Bachelor. Effect of molecular weight on the survival of casein antioxidant peptides after simulated gastrointestinal digestion. Innovative food science and emerging technologies,16 (2012) 341–348. If, 3.03
Liu, Xixi , Zhou, T, Li, B. Gastrointestinal tolerance and adhesion to Caco-2 cells of lactobacillus paracasei H9 in the presence of its extracellular polysaccharide. The African Journal of Microbiological Research has been accepted. If, 0.54.
Li Yongwei, Li, B.*, He, Qian Jianguo, Study on the structure-activity relationship of antioxidant peptides by model method: C-terminal amino acids have an effect on the activity. Journal of Peptide Science, 20 1 1, 17(6), pp. 454-462.
The quantitative structure-activity relationship of antioxidant peptides was studied with different amino acid descriptors. Journal of Molecular Structure, 998 (2011) 53-61.
Chen, Luo, Yang Chunchun, Ji, Peng Baoping, Li, Huang Baoling, Su, Wei, Xiao, Zhang Zhilin, Zhang Guangzhong: The effect of ethanol extract of auricularia auricula on lowering cholesterol in mice fed with high cholesterol diet. Journal of Food Science and Technology, Mysore, 20 1 1, 48 (6): 692–698. If, 0.477.
Li Yongwei, Lee, Lee. Quantitative structure-activity relationship between different amino acid descriptors and free radical scavenging peptides based on ORAC method. The first international conference on cell and molecular biology, CMBB. Papers of international conference (included in EI), 20 10. 12. 25-26. Qiqihar, China. Volume III, page 2565433.
Luo, Yu Yang; Li, B. *; Ji; Ji, B.P., doctor of law; Chen; Effects of soybean varieties on fibrinolytic activity and sensory characteristics of douchi. Journal of Food Processing and Preservation, 20 10/0,34; Supplement no 2; 457-469
Yang, ZW; Zhou, female; Ji, BP *；; Li, B *；; Luo,; Yang, l; Symbiosis of Kombucha and Kefir: Potential significance for strengthening the function of Kombucha. Apply biochemical biotechnology. , 20 10, 160(2):446-455.
Zhou, Chen, Ren, Li, Li, Peng, Chen, Chen, Li Baoping, Li. Evaluation of gastrointestinal tolerance of lactic acid bacteria in Kefir granules by response surface analysis. Journal of food science. July 2009 (No.6), M328-334；; (SCI，IF， 1.489)。
Luo Yongchun, Chen, Chen, Li, Li Baoping, Ji, Guo Yongping, Tian, Fang Fang. Effect of functional formula diet on blood lipid and liver lipid in mice with dyslipidemia. Journal of Food Science. 2009，74(06)，H 189- 195。 (SCI，IF， 1.489)
Zhao, Li, Ji, Peng Baoping, Li, Zhou Fengfang, Li, Luo Jianhui, Luo Yongchun. Immunomodulatory effect of water extract of Cervus elaphus Pantotrichum and its simulated gastrointestinal fluid on immune cells in vitro. Food and chinese journal of pharmaceutical analysis. 2009, 17(4), 282-293.(SCI，IF，0.47 1)
Luo Yongchun, Chen Guizhen, Li, Li Baoling, Ji Baoping, Guo Yuying, Tian, Feng Fang. Evaluation of antioxidant and hypolipidemic activities of auricularia auricula and hawthorn health food. Innovative food science and emerging technologies. 2009, 10, 2 15–22 1.(SCI，IF， 1.474)。
Tian Fengfang, Li, Li Baoxia, Ji Baoping, Zhang, Guo Guangzhi, Luo, Yang Chun. Identification and structure-activity relationship of galltannin from Chinese gallnut. LWT- Food Science and Technology, April 2009, 1289- 1295. (SCI，IF， 1.887)。
Tian Fengfang, Li, Li Baoling, Ji, Peng Baoping, Yang, Zhang Jihai, Zhang Guangzhi, Chen, Yang Yuying, Luo, Yang Chun. Antioxidant and antibacterial activities of continuous extracts from Galla chinensis: effects of polarity on biological activities. Food Chemistry, 2009,113 (1):173-179. (SCI，IF，3.052)
Luo Yongchun, Li, Li, Ji, Li, Ji Baoping, Ji Fudong, Chen, Chen Guanggang, Tian, Feng. Effect of soaking and cooking of soybean varieties on preparation of fibrinolytic douchi. Journal of food science and technology. 2009, 46(2), 104– 108.(SCI，IF，0.22 1)。
Jiang Liangping, Li Bo *, Wang Chan, Luo Yongkang. Effect of preparation technology of silver carp polypeptide zinc on its antibacterial activity. Food Science and Technology, 2013,38 (02):125-129.
, Ji, Li Bo *. Effects of Inoculation and Modified Acid Fermentation on Nitrite Content in Chinese Cabbage, Food Industry Science and Technology, 2013,34 (10): 215-218,234.
Ji, Jiang Liangping, Li Bo *, Luo Yongkang. Biological preservation effect of lactobacillus paracasei H9 composite coating technology on grass carp. Food Science and Technology, 2013,38 (11):146-152.
Zhang Miao, Li Bo *, Qian Ping. Optimization of oil extraction and peroxide value detection methods in food. Food Industry Science and Technology, 2011.32 (12): 497-508.
Chen Min, Ao Jing and Li Bo *. Effect of molecular weight on antioxidant activity of casein peptide. Food industry science and technology, 20 12.09:95-99.
Long Xiaoen, Qian Ping, Dong Xinna, Li Bo. Determination of critical hardness of compressed biscuits and the change law of hardness under accelerated test conditions. Food Science and Technology, 2012,37 (05): 52-56.
Dong Xinna, Li Bo *, Qian Ping, Xiao Longen, Zhang Xiaojuan. Storage stability and shelf life prediction of energy bars. Food Science and Technology, 2012,37 (06):182-185.
Meng Xiangsheng, Li Bo *. Study on antioxidant activity of lactobacillus paracasei and its exopolysaccharides. Food science and technology, 20 12.438+00.
Authorized invention patent:
Li Bo, Wang Chan. Sesame protein source metal chelate peptide and peptide trace element chelate and its application. Patent number: ZL 20110159456.9.
Li Bo, Ji Baoping, Chen Feng. Collagen-derived antioxidant peptides and their applications. Patent number: ZL 2010/0141974.3.
Li Bo, Ji Baoping, Chen Feng. An antioxidant peptide mixture derived from collagen, and its preparation method and application. Patent number: ZL 200610000996.1+0.
Li Bo, Ren Yali, Ji Baoping, Han Hui. Freeze-dried kefir powder, and its preparation method and application. Patent number: ZL 200610112456.2.
Ji Baoping, Tian, Li Bo, Wei Wu, Acetobacter gluconate and its application. Patent number ZL2004 1009 1488. X+0488.x。
Li Bo, Ji Baoping. A fermented bean curd and its preparation method. Patent number: ZL2004 10037595.4.
Li Bo was born in Baoping, the ancient sea. Composite coagulant, preparation method thereof, and bean curd prepared by the coagulant and the method thereof. PatentNo.: ZL 200410037594. X.X. "Research on Key Technologies of Brewing Apple Wine with Concentrated Apple Juice" won the second prize of the Ministry of Education for Technological Progress (the fourth finisher); February 2004. Certificate number: 2003- 184.