Rong Wen

Fermentation of mung bean milk by Lactococcus lactis: Focus on the physicochemical properties, antioxidant capacities and sensory evaluation

Zhiqiang Liang, Jinwei Sun, Sen Yang et al. · Food Bioscience · 2022 · 42 citations

Mung Bean Milk, Food Fermentation, Engineering +12

Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis

Zhiqiang Liang, Ming Yi, Jinwei Sun et al. · LWT · 2022 · 33 citations · Full text

Food Chemistry, Nutrition, Probiotic +15

Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis

Mu Zhao, Hairan Ma, Yaqiong Hou et al. · Journal of Agricultural and Food Chemistry · 2022 · 28 citations

2′-Fucosyllactose promotes Bifidobacterium bifidum DNG6 adhesion to Caco-2 cells

Guofang Zhang, Jingjing Zhao, Rong Wen et al. · Journal of Dairy Science · 2020 · 27 citations · Full text

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS

Mu Zhao, Hongliang Li, Dongjie Zhang et al. · Molecules · 2023 · 22 citations · Full text