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Wang, B., Wang, C., Huo, YJ., Li, B.*. 2016. The absorbates of positively charged peptides from casein show high inhibition ability of LDL oxidation in vitro: identification of intact absorbed peptides. Journal of Functional Foods, 20, 380-393.
Wang, C., Wang, B., Li, B.*. 2016. Bioavailability of peptides from casein hydrolysate in vitro:Amino acid compositions of peptides affect the antioxidant ef?cacy and resistance to intestinal peptidases. Food Research International, 81, 188–196.
Wang, B., Xie, NN., Li, B.*. 2016. Charge Properties of Peptides Derived from Casein Affect Their Bioavailability and Cytoprotection Against H2O2-induced Oxidative Stress. Journal of Dairy Science, 99:2468–2479.
Wang, C., Li, B.,*, Wang, B., Xie, NN. 2015. Degradation and antioxidant activities of peptides and zinc-peptide complexes during in vitro gastrointestinal digestion. Food Chemistry, 173, 733–740. IF, 3.901.
Xie, NN., Wang, B., Jiang, LP., Liu, CC., Li, B.*. 2015. Hydrophobicity exerts different effects on bioavailability and stability of antioxidant peptide fractions from casein during simulated gastrointestinal digestion and Caco-2 cell absorption. Food Research International, 76, 518–526. IF, 3.440
Wang, B., Xiao, LE., Li, B.*. 2015. Evaluation of accelerated test factors through the development of predictive models in vacuum-packaged compressed biscuits. Food Analytical Methods, 8:1618–1628. IF, 1.932
Wang, C., Wang, C., Li, B.*, Li, HX. 2014. Zn(II) chelating with peptides from sesame protein hydrolysates: Identification of the bonding sites of complexes. Food Chemistry, 165, 594–602. IF, 3.867.
Jiang, LP., Wang, B., Li, B.*, Wang, C., Luo, YK. 2014. Preparation and identification of peptides and their zinc complexes with antimicrobial activities from silver carp (Hypophthalmichthys molitrix) protein hydrolysates. Food Research International, 64, 91–98. IF, 3.535
Xie, NN., Liu SS., Wang, C., Li, B.*. 2014. Stability of casein antioxidant peptide fractions during in vitro digestion/Caco-2 cell model: characteristics of the resistant peptides. European Food Research and Technology, 239(4), 577-586. IF, 1.818
Ao, J., Li, B.*. 2013. Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability. Food Research International, 52, 334–341, IF, 3.378
Xie, NN., Wang, C., Ao J., Li, B.*. 2013. Non-gastrointestinal-hydrolysis enhances bioavailability and antioxidant efficacy of casein as compared with its in vitro gastrointestinal digest. Food Research International, 51, 114–122. IF, 3.378
Li, YW., Li, B.*. 2013. Characterization of structure-antioxidant activity relationship of peptides in free radical systems using QSAR models: key sequence positions and their amino acid properties. Journal of Theoretical Biology, 318, 29–43. IF, 2.496
Wang, C., Li, B.*. 2012. Separation and identification of Zinc-chelating peptides from Sesame protein hydrolysate using IMAC-Zn2+ and LC-MS/MS. Food Chemistry, 134：1231-1238. IF, 4.268
Xie, NN., Zhou, T., Li, B.*. 2012. Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains. Food Research International, 45 , 394–401. ( 影响因子3.549)
Chen, M., Li, B.*. 2012. The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal digestion. Innovative Food Science and Emerging Technologies, 16, 341–348. IF, 3.307
Ao, J., Li, B.* 2012. Amino acid composition and antioxidant activities of hydrolysates and peptide fractions from porcine collagen. Food Science and Technology International, 18, 425-434. IF, 1.090.
Li, Y.W., Li, B.*, He, J.G, Qian, P. 2011. Structure-activity relationship study of antioxidative peptides by QSAR modeling: the amino acid next to C-terminus affects the activity. Journal of peptide science, 17(6), 454-462. IF, 1.836
Li, Y.W., Li, B.*, He, J.G, Qian, P. 2011.Quantitative structure-activity relationship study of antioxidant peptides by using different sets of amino acids descriptors. Journal of Molecular Structure, 998, 53-61.IF, 1.573
Chen, G., Luo, Y.C., Ji, B.P.*, Li，B.*, Su, W., Xiao, Z.L., Zhang, G.Z. 2011. Hypocholesterolemic effects of Auricularia auricula ethanol extract in ICR mice fed a cholesterol-enriched diet. J Food Sci Technol-Mysore, 48(6), 692-698. IF,0.386
Li, Y.W, Li, B.*. 2011. Quantitative structure-activity relationship study of radical scavenging peptides based on ORAC method by using different sets of amino acids descriptors. Advanced Materials Research, 365, 169-172. （此文也被EI收录）
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