Yue Wu

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Yue Wu, Sujin Li, Yang Tao et al. · Food Chemistry · 2021 · 223 citations

Food Fermentation, In Vitro Fermentation, Blackberry Juices +6

Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties

Yang Tao, Ping Wang, Jiandong Wang et al. · Powder Technology · 2017 · 118 citations

Artificial Neural Network, Genetic Algorithm, Various Wall Materials

In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract

Yue Wu, Yongbin Han, Yang Tao et al. · Food Research International · 2020 · 115 citations

In Vitro Fermentation, Food Digestion, Gut Microbiota +6

Preparation, partial characterization and biological activity of exopolysaccharides produced from Lactobacillus fermentum S1

Kun Wang, Mengmeng Niu, Dawei Song et al. · Journal of Bioscience and Bioengineering · 2019 · 103 citations

Biological Activity, Biosynthesis, Food Fermentation +11

Insight into mass transfer during ultrasound-enhanced adsorption/desorption of blueberry anthocyanins on macroporous resins by numerical simulation considering ultrasonic influence on resin properties

Yang Tao, Yue Wu, Yongbin Han et al. · Chemical Engineering Journal · 2019 · 98 citations

Chemical Engineering, Engineering, Sonoelectrochemistry +10