1. A novel method for detection of lipid oxidation in edible oil. (April 2020) Authors: Xie, Meizhen; Dong, Xiyu; Yu, Yan; Cui, Leqi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 123(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins. (1st May 2022) Authors: Tian, Li; Zhang, Shulin; Yi, Jianhua; Zhu, Zhenbao; Cui, Leqi; Andrew Decker, Eric; Julian McClements, David Journal: Food chemistry Issue: Volume 375(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Association Colloids Formed by Multiple Surface Active Minor Components and Their Effect on Lipid Oxidation in Bulk Oil. (17th September 2014) Authors: Kittipongpittaya, Ketinun; Panya, Atikorn; Cui, Leqi; McClements, David Julian; Decker, Eric Andrew Journal: Journal of the American Oil Chemists' Society Issue: Volume 91:Number 11(2014) Page Start: 1955 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate. (1st October 2020) Authors: Cui, Leqi; Kimmel, Jennifer; Zhou, Leon; Rao, Jiajia; Chen, Bingcan Journal: Carbohydrate polymers Issue: Volume 245(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate. (May 2020) Authors: Gao, Zili; Shen, Peiyi; Lan, Yang; Cui, Leqi; Ohm, Jae-Bom; Chen, Bingcan; Rao, Jiajia Journal: Food research international Issue: Volume 131(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. (15th April 2016) Authors: Cui, Leqi; Cho, Hyung Taek; McClements, D. Julian; Decker, Eric A.; Park, Yeonhwa Journal: Food chemistry Issue: Volume 197:Part B(2016) Page Start: 1130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf‐Life Determination of Oils. (30th November 2016) Authors: Cui, Leqi; Lahti, Paul M.; Decker, Eric A. Journal: Journal of the American Oil Chemists' Society Issue: Volume 94:Number 1(2017) Page Start: 89 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions. (15th February 2022) Authors: Tian, Li; Zhang, Shulin; Yi, Jianhua; Zhu, Zhenbao; Cui, Leqi; Decker, Eric Andrew; McClements, David Julian Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Formation, characterization, and potential food application of rice bran wax oleogels: Expeller-pressed corn germ oil versus refined corn oil. (30th March 2020) Authors: Zhao, Muxin; Lan, Yang; Cui, Leqi; Monono, Ewumbua; Rao, Jiajia; Chen, Bingcan Journal: Food chemistry Issue: Volume 309(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH. (November 2020) Authors: Cui, Leqi; Bandillo, Nonoy; Wang, Yechun; Ohm, Jae-Bom; Chen, Bingcan; Rao, Jiajia Journal: Food hydrocolloids Issue: Volume 108(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗