Wenxiu Hu

Use of kombucha consortium to transform soy whey into a novel functional beverage

Chuanhai Tu, Sijie Tang, Fidelis Azi et al. · Journal of Functional Foods · 2018 · 132 citations · Full text

Food Chemistry, Nutrition, Engineering +11

The use of bacterial cellulose from kombucha to produce curcumin loaded Pickering emulsion with improved stability and antioxidant properties

Zhiyu Li, Wenxiu Hu, Jiajia Dong et al. · Food Science and Human Wellness · 2022 · 36 citations · Full text

Food Colloid, Engineering, Improved Stability +16

Impact of tempeh flour on the rheology of wheat flour dough and bread staling

Lu Huang, Zhihai Huang, Yongzhu Zhang et al. · LWT · 2019 · 35 citations

Wheat Flour Dough, Bread Staling, Tempeh Flour

Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation

Chuanhai Tu, Wenxiu Hu, Sijie Tang et al. · Food Science and Human Wellness · 2020 · 30 citations · Full text

Food Analysis, Kombucha Beverage, Dietary Fibre +17

Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea

Xiao Xu, Wenxiu Hu, Siduo Zhou et al. · Molecules · 2019 · 26 citations · Full text

Food Chemistry, Fermented Glutinous Rice, Glutinous Rice +14