Concepedia

Liqin Cai

LC

4

Publications

182

Citations

4

H-Index

2020

Active since

Affiliations

Zhejiang Gongshang University(Current)

Liqin Cai is an author at Zhejiang Gongshang University specializing in microbiology, biotechnology, and food fermentation.

Top concepts

HealthMicrobiologyBiotechnologyFood FermentationLactic Acid BacteriaIn Vitro FermentationFood ChemistryFood MicrobiologyMedicineMetabolism

Publications per year

2020–2024

4

Publications

4

Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough

Luping Fang, Weijun Wang, Zhixia Dou et al. · LWT · 2023 · 76 citations · Full text

Biomanufacturing, Engineering, Food Fermentation +15

Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation

Liqin Cai, Weijun Wang, Jingwen Tong et al. · LWT · 2022 · 54 citations · Full text

Fruit Extract, Bioactive Substances, Polyphenolics +16

Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts

Yanhua Li, Weijun Wang, Yangyong Deng et al. · Food Chemistry · 2024 · 28 citations

Food Chemistry, Food Fermentation, In Vitro Fermentation +7

Characteristics on the oxidation stability of infant formula powder with different ingredients during storage

Weijun Wang, Yanhua Li, Liqin Cai et al. · Food Science & Nutrition · 2020 · 24 citations · Full text

Rows per page

1–4 of 4