Lijuan Ye

Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

Muzi Tangyu, Michel Fritz, Jan Patrick Tan et al. · Microbial Cell Factories · 2023 · 42 citations · Full text

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

Muzi Tangyu, Michel Fritz, Rosa Aragão Börner et al. · Microbial Cell Factories · 2021 · 29 citations · Full text

Sensoproteomic Characterization of <i>Lactobacillus Johnsonii</i>-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

Andrea Spaccasassi, Lijuan Ye, Cristian Rincón et al. · Journal of Agricultural and Food Chemistry · 2024 · 17 citations · Full text

Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages

Andrea Spaccasassi, F. Utz, Andreas Dunkel et al. · Journal of Agricultural and Food Chemistry · 2024 · 10 citations · Full text