Cuiping Yi

Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment

Yanlan Liu, Hongbang Zhang, Cuiping Yi et al. · Food Chemistry · 2020 · 215 citations

Food Chemistry, Dietary Fiber, Functional Properties +10

Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans

Cuiping Yi, Yisi Li, Hong Zhu et al. · LWT · 2021 · 121 citations

Food Fermentation, Volatile Flavors, Mung Beans +4

Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties

Kai Huang, Yongyong Liu, Yu Zhang et al. · Food Bioscience · 2022 · 92 citations

Food Chemistry, Functional Properties, Food Analysis +6

New insights into the structure-activity relationships of antioxidative peptide PMRGGGGYHY

RiBang Wu, Jiafeng Huang, Ran Huan et al. · Food Chemistry · 2020 · 73 citations

Biochemistry, Lipid Peroxidation, Peptide Synthesis +3

Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran

Meng Wang, Ming Lei, Samina Noor et al. · Food Chemistry · 2020 · 66 citations

Food Chemistry, Food Fermentation, Health Sciences +6