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Biography and Research Information
OverviewAI-generated summary
Xin Li's research spans multiple areas, including food science, immunology, and neuroscience. Her work has investigated methods to improve food quality and safety, such as studying meat tenderness and the potential of food irradiation to produce hypoallergenic food. Li has also explored the biological mechanisms behind food allergies, including the role of the gut microbiome and the characterization of protein allergenicity in fermented soy products.
Further research by Li delves into the neurobiological underpinnings of behavioral conditions. This includes examining the regulation of depressive-like behavior through specific neural pathways and the impact of ATP levels in the medial prefrontal cortex. Additionally, her publications address the immunological responses triggered by viral infections, specifically investigating how SARS-CoV-2 can lead to mast cell degranulation, epithelial inflammation, and lung injury.
With a substantial publication record (over 600 papers) and a high h-index (55), Li has been recognized as a highly cited researcher. Her expertise is further demonstrated by her work on advanced analytical techniques, including the development of electrochemical aptasensors for detecting contaminants like aflatoxin B1 and malathion.
Metrics
- h-index: 55
- Publications: 609
- Citations: 9,842
Selected Publications
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Brain-wide microglia replacement using a nonconditioning strategy ameliorates pathology in mouse models of neurological disorders (2025)
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Two Novel Angiotensin-Converting Enzyme (ACE) Inhibitory and ACE2 Upregulating Peptides from the Hydrolysate of Pumpkin (<i>Cucurbita moschata</i>) Seed Meal (2024)
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Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength (2024)
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The structure and potential allergenicity of peanut allergen monomers after roasting (2024)
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Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry (2023)
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Protein Nanotubes as Advanced Material Platforms and Delivery Systems (2023)
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Development of a Two-Step Hydrolysis Hypoallergenic Cow’s Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis (2023)
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Preparation of polysaccharide-based nanoparticles by chitosan and flaxseed gum polyelectrolyte complexation as carriers for bighead carp (Aristichthys nobilis) peptide delivery (2023)
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Mechanistic insights into the improving effects of germination on physicochemical properties and antioxidant activity of protein isolate derived from black and white sesame (2023)
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Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions (2023)
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Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid (2023)
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Goblet cell‐associated antigen passage: A gatekeeper of the intestinal immune system (2023)
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Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes (2023)
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Extraction, moisturizing activity and potential application in skin cream of Akebia trifoliata (Thunb.) Koidz polysaccharide (2023)
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Non-thermal processing of cashews: irradiation reduces allergenicity by altering the structure of Ana o 3 (2023)
Collaboration Network
Top Collaborators
Hongbing Chen
State Key Laboratory of Food Science and Technology (CN)
13 shared publications
- The gut microbiome-immune axis as a target for nutrition-mediated modulation of food allergy
- Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
- Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase
- Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix
- The structure and potential allergenicity of peanut allergen monomers after roasting
Showing 5 of 13 shared publications
Zhihua Wu
State Key Laboratory of Food Science and Technology (CN)
11 shared publications
- Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
- Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase
- Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix
- The structure and potential allergenicity of peanut allergen monomers after roasting
- Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein
Showing 5 of 11 shared publications
Anshu Yang
Nanchang University (CN)
11 shared publications
- Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
- Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase
- Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix
- The structure and potential allergenicity of peanut allergen monomers after roasting
- Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein
Showing 5 of 11 shared publications
Ping Tong
Nanchang University (CN)
8 shared publications
- Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
- Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix
- The structure and potential allergenicity of peanut allergen monomers after roasting
- Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein
- The effect of roasting on peanut allergens’ digestibility, allergenicity, and structure
Showing 5 of 8 shared publications
Yong Wu
Nanchang University (CN)
8 shared publications
- Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model
- Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase
- Allergenicity evaluation of peptides from milk and yogurt after gastrointestinal digestion based on epitopes
- Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
- Development of a Two-Step Hydrolysis Hypoallergenic Cow’s Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis
Showing 5 of 8 shared publications
Xuanyi Meng
Nanchang University (CN)
5 shared publications
- The gut microbiome-immune axis as a target for nutrition-mediated modulation of food allergy
- Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase
- Allergenicity evaluation of peptides from milk and yogurt after gastrointestinal digestion based on epitopes
- Development of a Two-Step Hydrolysis Hypoallergenic Cow’s Milk Formula and Evaluation of Residue Allergenicity by Peptidomics and Immunoreactivity Analysis
- Potential allergenicity and hydrolysis assessment of bovine casein and β‐casein by treatment with lactic acid bacteria
Juanli Yuan
Nanchang University (CN)
4 shared publications
- Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix
- The effect of roasting on peanut allergens’ digestibility, allergenicity, and structure
- Allergenicity reduction of cow milk treated by alkaline protease combined with Lactobacillus Plantarum and Lactobacillus helveticus based on epitopes
- Potential allergenicity and hydrolysis assessment of bovine casein and β‐casein by treatment with lactic acid bacteria
Meijia Huang
State Key Laboratory of Food Science and Technology (CN)
4 shared publications
- Allergenicity evaluation of peptides from milk and yogurt after gastrointestinal digestion based on epitopes
- Novel perspective on the regulation of food allergy by probiotic: The potential of its structural components
- Enzymatic hydrolysis of silkworm pupa and its allergenicity evaluation by animal model with different immunization routes
- Potential allergenicity and hydrolysis assessment of bovine casein and β‐casein by treatment with lactic acid bacteria
Yu Qiao
Hubei Academy of Agricultural Sciences (CN)
3 shared publications
- Insight into acute heat stress on meat qualities of rainbow trout (Oncorhynchus mykiss) during short-time transportation
- Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate
- Preparation of polysaccharide-based nanoparticles by chitosan and flaxseed gum polyelectrolyte complexation as carriers for bighead carp (Aristichthys nobilis) peptide delivery
Ying Zhang
Nanchang University (CN)
3 shared publications
- Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix
- The structure and potential allergenicity of peanut allergen monomers after roasting
- Effect of Structural Targeted Modifications on the Potential Allergenicity of Peanut Allergen Ara h 2
Shuai Hu
Jiangxi Academy of Agricultural Sciences (CN)
3 shared publications
- Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
- Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry
- Mechanistic insights into the improving effects of germination on physicochemical properties and antioxidant activity of protein isolate derived from black and white sesame
Shuilan Zhu
Jiangxi Academy of Agricultural Sciences (CN)
3 shared publications
- Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
- Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry
- Mechanistic insights into the improving effects of germination on physicochemical properties and antioxidant activity of protein isolate derived from black and white sesame
Jinying Zhou
Jiangxi Academy of Agricultural Sciences (CN)
3 shared publications
- Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
- Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry
- Mechanistic insights into the improving effects of germination on physicochemical properties and antioxidant activity of protein isolate derived from black and white sesame
Taotao Dai
Nanchang University (CN)
2 shared publications
- Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
- Effect of polymeric proanthocyanidin on the physicochemical and in vitro digestive properties of different starches
Ti Li
Nanchang University (CN)
2 shared publications
- Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
- Effect of polymeric proanthocyanidin on the physicochemical and in vitro digestive properties of different starches
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