Chao Teng

Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism

Weiwei Li, Guangsen Fan, Zhilei Fu et al. · Food Research International · 2019 · 143 citations

Various Yeasts, Food Fermentation, Biochemistry +9

Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan

Duoxia Xu, Zulipiya Aihemaiti, Yanping Cao et al. · Food Chemistry · 2016 · 134 citations

Food Colloid, Lutein Emulsions, Food Engineering +4

Production of xylooligosaccharides from the steam explosion liquor of corncobs coupled with enzymatic hydrolysis using a thermostable xylanase

Chao Teng, Qiaojuan Yan, Zhengqiang Jiang et al. · Bioresource Technology · 2010 · 106 citations

Thermostable Xylanase, Biomass Conversion, Biomanufacturing +8

Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment

Yunping Zhu, Yu Wang, Jinlong Li et al. · Journal of Agricultural and Food Chemistry · 2017 · 83 citations

Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae

Guangsen Fan, Chao Teng, Dai Xu et al. · Journal of Bioscience and Bioengineering · 2019 · 79 citations

Wickerhamomyces Anomalus, Biomanufacturing, Engineering +9