Chuanhai Tu

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

Study of Water Dynamics in the Soaking, Steaming, and Solid-State Fermentation of Glutinous Rice by LF-NMR: A Novel Monitoring Approach

Teng Li, Chuanhai Tu, Xin Rui et al. · Journal of Agricultural and Food Chemistry · 2015 · 109 citations

Bioenergy, Water Dynamics, Starchy Grain +20

Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains

Chuanhai Tu, Fidelis Azi, Jin Huang et al. · LWT · 2019 · 85 citations

Biomanufacturing, Health Sciences, Metagenomic Evaluation +10

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Zhihai Huang, Lu Huang, Guangliang Xing et al. · Foods · 2020 · 67 citations · Full text

Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium

Fidelis Azi, Chuanhai Tu, Ling Meng et al. · Food Chemistry · 2020 · 60 citations

Food Chemistry, Biochemistry, Food Analysis +7