Laping He

Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)

Jingui Liu, Chengxing Lin, Wei Zhang et al. · Food Chemistry · 2021 · 67 citations

Biology, Aquatic Food System, Bacterial Community +10

Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds

Chan Wang, Qing Zhang, Laping He et al. · Food Research International · 2020 · 58 citations

Food Fermentation, In Vitro Fermentation, Volatile Compounds +9

Novel Method for the Quantitative Analysis of Protease Activity: The Casein Plate Method and Its Applications

Xin Zhang, Yao Shuai, Tao Han et al. · ACS Omega · 2021 · 52 citations · Full text

Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto

Guangqun Lan, Cuiqin Li, Laping He et al. · Journal of Food Science and Technology · 2020 · 50 citations · Full text

Food Fermentation, Biochemistry, In Vitro Fermentation +7

Effects of replacing fat with Perilla seed on the characteristics of meatballs

Ran Miao, Changyong Chen, Cuiqin Li et al. · Meat Science · 2019 · 46 citations

Nutrition, Animal Nutrition, Food Analysis +6