Ermeng Liu

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

Xianli Gao, Junke Zhang, Ermeng Liu et al. · Food Chemistry · 2019 · 117 citations

Agriculture, Biotechnology, Food Science +16

Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

Xianli Gao, Tuo Feng, Ermeng Liu et al. · Food Chemistry · 2020 · 111 citations

Agriculture, Chemical Engineering, Food Science +14

Accelerating aroma formation of raw soy sauce using low intensity sonication

Xianli Gao, Ermeng Liu, Junke Zhang et al. · Food Chemistry · 2020 · 106 citations

Agriculture, Food Science, Food Engineering +14

Enhancing Activities of Salt-Tolerant Proteases Secreted by <i>Aspergillus oryzae</i> Using Atmospheric and Room-Temperature Plasma Mutagenesis

Xianli Gao, Ermeng Liu, Yiyun Yin et al. · Journal of Agricultural and Food Chemistry · 2020 · 85 citations

Life Sciences, Biotechnology, Microbiology +16

Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce

Xianli Gao, Ermeng Liu, Junke Zhang et al. · LWT · 2019 · 67 citations

Agriculture, Biochemistry, Food Science +16