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Employment (1)

Xizang Minzu University: Enshi, CN

2019-07-01 to present (College of Biological and Food Engineering)
Employment
Source: Self-asserted source
Lingli Deng

Education and qualifications (1)

Zhejiang University: Hangzhou, Zhejiang, CN

2014-09 to 2019-06
Education
Source: Self-asserted source
Lingli Deng

Works (29)

Tunable Physical Properties of Electro-Blown Spinning Dextran/Zein Nanofibers Cross-Linked by Maillard Reaction

Foods
2024-06-27 | Journal article
DOI: 10.3390/foods13132040
Contributors: Yupeng Ren; Jianhui An; Cheng Tian; Longchen Shang; Yexing Tao; Lingli Deng
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

Journal of the Science of Food and Agriculture
2024-02 | Journal article
DOI: 10.1002/jsfa.13061
Contributors: Xinyuan Xie; Jinhao Zhang; Zhihe Yuan; Haibo Wang; Jianhui An; Lingli Deng
Source: check_circle
Crossref

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Foods
2023-10 | Journal article | Author
DOI: 10.3390/foods12193641
Contributors: Xinyuan Xie; Xiaolong Zhao; Fanjian Meng; Yupeng Ren; Jianhui An; Lingli Deng
Source: check_circle
Multidisciplinary Digital Publishing Institute

Comparison of eugenol and dihydromyricetin loaded nanofibers by electro-blowing spinning for active packaging

Food Bioscience
2023-02 | Journal article
DOI: 10.1016/j.fbio.2022.102294
Contributors: Songqi Liu; Zaihan Chen; Huange Zhang; Yuanli Li; Taxipalati Maierhaba; Jianhui An; Zhi Zhou; Lingli Deng
Source: check_circle
Crossref

Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers

Foods
2023-01-18 | Journal article
DOI: 10.3390/foods12030451
Contributors: Songqi Liu; Shiyuan Luo; Yuanli Li; Huange Zhang; Zhihe Yuan; Longchen Shang; Lingli Deng
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Foods
2022-12-15 | Journal article
DOI: 10.3390/foods11244057
Contributors: Xinyuan Xie; Ke Cai; Zhihe Yuan; Longchen Shang; Lingli Deng
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Foods
2022-07-20 | Journal article
DOI: 10.3390/foods11142156
Contributors: Xinyuan Xie; Zhihe Yuan; Kai Fu; Jianhui An; Lingli Deng
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Fabrication and characterization of dextran/zein hybrid electrospun fibers with tailored properties for controlled release of curcumin

Journal of the Science of Food and Agriculture
2021-12 | Journal article
DOI: 10.1002/jsfa.11306
Contributors: Shiyuan Luo; Abdullah Saadi; Kai Fu; Maierhaba Taxipalati; Lingli Deng
Source: check_circle
Crossref

Fabrication and characterization of fast dissolving glycerol monolaurate microemulsion encapsulated gelatin nanofibers with antimicrobial activity

Journal of the Science of Food and Agriculture
2021-10 | Journal article
DOI: 10.1002/jsfa.11220
Contributors: Xinyan Zhang; Linzhi Tan; Maierhaba Taxipalati; Lingli Deng
Source: check_circle
Crossref

Probiotics‐fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials

Journal of the Science of Food and Agriculture
2021-08-15 | Journal article
DOI: 10.1002/jsfa.11083
Contributors: Hao Zhong; Abdullah; Minjie Zhao; Jun Tang; Lingli Deng; Fengqin Feng
Source: check_circle
Crossref

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

Foods
2021-06-13 | Journal article
DOI: 10.3390/foods10061354
Contributors: Lingli Deng
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Characterization and physical properties of electrospun gelatin nanofibrous films by incorporation of nano-hydroxyapatite

Food Hydrocolloids
2020-06 | Journal article
DOI: 10.1016/j.foodhyd.2019.105640
Part of ISSN: 0268-005X
Source: Self-asserted source
Lingli Deng

In vitro and in vivo assessment of glucose cross‐linked gelatin/zein nanofibrous scaffolds for cranial bone defects regeneration

Journal of Biomedical Materials Research Part B: Applied Biomaterials
2020-05 | Journal article
DOI: 10.1002/jbm.b.34498
Contributors: Lingli Deng; Yang Li; Hui Zhang
Source: check_circle
Crossref

Dietary glycerol monolaurate supplementation for the functional properties modification of egg white protein

Journal of the Science of Food and Agriculture
2019 | Journal article
Source: Self-asserted source
Lingli Deng

Study on wettability, mechanical property and biocompatibility of electrospun gelatin/zein nanofibers cross-linked by glucose

Food Hydrocolloids
2019 | Journal article
Source: Self-asserted source
Lingli Deng

Characterization of gelatin/zein films fabricated by electrospinning vs solvent casting

Food Hydrocolloids
2018 | Journal article
Source: Self-asserted source
Lingli Deng

Characterization of gelatin/zein nanofibers by hybrid electrospinning

Food Hydrocolloids
2018 | Journal article
Source: Self-asserted source
Lingli Deng

Comparison of ethyl cellulose--gelatin composite films fabricated by electrospinning versus solvent casting

Journal of Applied Polymer Science
2018 | Journal article
Source: Self-asserted source
Lingli Deng

Electrospun Chitosan/Poly (ethylene oxide)/Lauric Arginate Nanofibrous Film with Enhanced Antimicrobial Activity

Journal of agricultural and food chemistry
2018 | Journal article
Source: Self-asserted source
Lingli Deng

Hydrophobic ethylcellulose/gelatin nanofibers containing Zinc Oxide nanoparticles for antimicrobial packaging

Journal of agricultural and food chemistry
2018 | Journal article
Source: Self-asserted source
Lingli Deng

Tunable physical properties of ethylcellulose/gelatin composite nanofibers by electrospinning

Journal of agricultural and food chemistry
2018 | Journal article
Source: Self-asserted source
Lingli Deng

Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin

Food chemistry
2017 | Journal article
Source: Self-asserted source
Lingli Deng

Improvement of functional properties of wheat gluten using acid protease from Aspergillus usamii

PloS one
2016 | Journal article
Source: Self-asserted source
Lingli Deng

Physical characterization and antimicrobial evaluation of glycerol monolaurate organogels

Colloids and Surfaces A: Physicochemical and Engineering Aspects
2016 | Journal article
Source: Self-asserted source
Lingli Deng

Physical characterization and antioxidant activity of thymol solubilized Tween 80 micelles

Scientific reports
2016 | Journal article
Source: Self-asserted source
Lingli Deng

Solubilization of octane in cationic surfactant--anionic polymer complexes: Effect of ionic strength

Journal of colloid and interface science
2016 | Journal article
Source: Self-asserted source
Lingli Deng

Phase behavior, microstructural transition, antimicrobial and antioxidant activities of a water-dilutable thymol microemulsion

Colloids and Surfaces B: Biointerfaces
2015 | Journal article
Source: Self-asserted source
Lingli Deng

Solubilization of octane in cationic surfactant--anionic polymer complexes: Effect of polymer concentration and temperature

Journal of colloid and interface science
2015 | Journal article
Source: Self-asserted source
Lingli Deng

Solubilization of tea seed oil in a food-grade water-dilutable microemulsion

PloS one
2015 | Journal article
Source: Self-asserted source
Lingli Deng

Peer review (1 review for 1 publication/grant)

Review activity for Food bioscience. (1)
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