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Prof. Xuepeng Li
National & Local Joint Engineering Research Center of Storage, College of Food Science and Technology, Bohai University, Jinzhou 121013, China
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Academic Career Length
19Years (2008-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 May 2020 in Food Chemistry
Journal Article
XLXuepeng Li
Xuepeng LiXXXiaoxia Xie
Xiaoxia Xie
JWJinxiang Wang
Jinxiang Wang
YXYongxia Xu
Yongxia Xu
SYShumin Yi
Shumin Yi
JLJianrong Li
Jianrong Li +3
26 February 2022 in Journal of Hazardous Materials
Journal Article
FCFangchao Cui
Fangchao Cui
TLTingting Li
Tingting Li
DWDangfeng Wang
Dangfeng Wang
SYShumin Yi
Shumin Yi
JLJianrong Li
Jianrong LiXLXuepeng Li
Xuepeng Li21 September 2022 in Food Chemistry
Journal Article
HLHongyue Li
Hongyue Li
YWYang Wang
Yang Wang
JZJiaxin Zhang
Jiaxin Zhang
XLXuepeng Li
Xuepeng LiJWJinxiang Wang
Jinxiang Wang
JLJianrong Li
Jianrong Li
+3
1 June 2021 in Food Research International
Journal Article
WZWenhui Zhu
Wenhui ZhuHLHongwei Luan
Hongwei Luan
YBYing Bu
Ying Bu
JLJianrong Li
Jianrong Li
XLXuepeng Li
Xuepeng LiYZYuyu Zhang
Yuyu Zhang
12 January 2023 in Food & Function
Journal Article
YWYuanyuan Wang
Yuanyuan Wang
JLJunjia Luan
Junjia Luan
XTXuhua Tang
Xuhua Tang
WZWenhui Zhu
Wenhui Zhu
YXYongxia Xu
Yongxia XuXLXuepeng Li
Xuepeng Li +3
Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development.
12 January 2022 in Ultrasonics Sonochemistry
Journal Article
YXYongxia Xu
Yongxia Xu
YLYanan Lv
Yanan Lv
HZHonglei Zhao
Honglei Zhao
XHXueli He
Xueli He
XLXuepeng Li
Xuepeng LiJLJianrong Li
Jianrong Li +1
• DAG pre-emulsion with good stability was obtained by ultrasound. • DAG pre-emulsion increased whiteness of composite gels. • DAG pre-emulsion improved the gel strength and WHC of composite gels. • Composite gels containing DAG pre-emulsion formed a more compact 3D network structure.
About Me
Xuepeng Li is a professor at Bohai University. He is a member of the Taixiang Group jointly training postdoctoral students and serving as a food science (083201) Master's tutor. He is currently the deputy director of the Discipline and Specialty Construction Department of Bohai University, the head of the aquatic product processing research group of Bohai University, and the director of the Jinzhou aquatic product processing engineering technology research center. He has won the Talented People in Liaoning Province, the Challenge Cup excellent instructor contest , Bohai University's scientific research work advanced individual, Bohai University students innovation and entrepreneurship project's excellent instructor, and other honors.