Yiqiang Dai

Kombucha fermentation enhances the health-promoting properties of soymilk beverage

Xiudong Xia, Yiqiang Dai, Han Wu et al. · Journal of Functional Foods · 2019 · 117 citations · Full text

Nutrition, Food Fermentation, Biotechnology +4

Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa

Liqing Yin, Yongzhu Zhang, Fidelis Azi et al. · Food Control · 2021 · 48 citations

Biofilms, Phytoalexin, Biofilm Formation +7

Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans

Liqing Yin, Yongzhu Zhang, Han Wu et al. · LWT · 2020 · 44 citations

Food Chemistry, Nutrition, Food Fermentation +10

Sustainable production of genistin from glycerol by constructing and optimizing Escherichia coli

Zhe Wang, Xiaonan Li, Yiqiang Dai et al. · Metabolic Engineering · 2022 · 28 citations

Biomanufacturing, Biosynthesis, Engineering +10

Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk

Han Wu, Jiajia Dong, Yiqiang Dai et al. · Food Chemistry · 2020 · 26 citations

Food Chemistry, Nutrition, Food Fermentation +12