Yongqiang Cheng

Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2

Jinling Fan, Yongqiang Cheng, L.T. Li · Food Control · 2007 · 125 citations

Food Chemistry, Food Fermentation, Bacillus Subtilis B2 +8

Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

Jing Chen, Yongqiang Cheng, Kohji Yamaki et al. · Food Chemistry · 2006 · 95 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +5

Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate

Hongguang Zhu, Han-Qi Tang, Yongqiang Cheng et al. · LWT · 2021 · 71 citations

Protein Isolate, Meat Analogue, Engineering +11

Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing

Lijun Wang, Dong Li, Lei Zou et al. · International Journal of Food Properties · 2007 · 58 citations

Nutrition, Agricultural Economics, Polyphenolics +16

Effects of sources of carbon and nitrogen on production of α-glucosidase inhibitor by a newly isolated strain of Bacillus subtilis B2

Yunping Zhu, Lijun Yin, Yongqiang Cheng et al. · Food Chemistry · 2008 · 55 citations

Biosynthesis, Engineering, α-Glucosidase Inhibitor +7