Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice

Fan‐Bing Meng, Yuting Lei, Qingzhou Li, +3

LWT

Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions

Weijun Chen, Wenjun Wang, Mingming Guo, +3

Food Chemistry

Food ColloidBiomanufacturingBiochemistryβ-Carotene EmulsionsNutraceutical Production +7

The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage

Fan‐Bing Meng, Li Zhou, Jiajia Li, +5

Food Research International

Food ChemistryPolyphenolicsFood FermentationBiochemistryFood Analysis +9

Konjac glucomannan octenyl succinate as a novel encapsulation wall material to improve curcumin stability and bioavailability

Fan‐Bing Meng, Qian Zhang, Yuncheng Li, +3

Carbohydrate Polymers

Edible PackagingCurcumin StabilityBio-based MaterialMicro-encapsulationPolysaccharide +2

Effect of commercial processing on pesticide residues in orange products

Yuncheng Li, Bining Jiao, Qiyang Zhao, +4

European Food Research and Technology

Environmental ChemistryResidue (Chemistry)EngineeringPesticide-residue AnalysisEnvironmental Engineering +6

Inhibitor tolerance of a recombinant flocculating industrial Saccharomyces cerevisiae strain during glucose and xylose co-fermentation

Yuncheng Li, Zi-Xi Gou, Ying Zhang, +3

Brazilian Journal of Microbiology

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat

J. Madhusudhana Rao, Fan‐Bing Meng, Yuncheng Li, +3

Journal of the Science of Food and Agriculture

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

Yuncheng Li, J. Madhusudhana Rao, Fan‐Bing Meng, +3

Journal of the Science of Food and Agriculture

Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery

Yuncheng Li, Yan Luo, Fan‐Bing Meng, +5

Carbohydrate Polymers

Food ChemistryBiochemistryMedicineNutraceutical IngredientBiotechnology +7

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

Yuncheng Li, Wen Du, Fan‐Bing Meng, +3

Food Chemistry

Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistry +7