Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation
Lv, Jing, Yang, Zhaoxia, Xu, Wenhuan, Li, Shengjie, Liang, Huipeng, Ji, Chaofan, Yu, Chenxu, Zhu, Beiwei, Lin, Xinping
Published in International journal of food microbiology (16.10.2019)
Published in International journal of food microbiology (16.10.2019)
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Journal Article
High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation
Zhang, Zuoli, Su, Wentao, Li, Yao, Zhang, Sufang, Liang, Huipeng, Ji, Chaofan, Lin, Xinping
Published in Food research international (01.05.2023)
Published in Food research international (01.05.2023)
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Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking
Cheng, Kunya, Wang, Shang, Wang, Yian, Bao, Yuxiang, Gao, Pengxun, Lei, Liming, Liang, Huipeng, Zhang, Sufang, Dong, Liang
Published in Journal of agricultural and food chemistry (05.04.2023)
Published in Journal of agricultural and food chemistry (05.04.2023)
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Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters
Han, Jing, Lin, Xinping, Liang, Huipeng, Zhang, Sufang, Zhu, Beiwei, Ji, Chaofan
Published in Food research international (01.11.2022)
Published in Food research international (01.11.2022)
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Journal Article
Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation
Lv, Jing, Lin, Xinping, Liu, Mengyang, Yan, Xu, Liang, Huipeng, Ji, Chaofan, Li, Shengjie, Zhang, Sufang, Chen, Yingxi, Zhu, Beiwei
Published in Food chemistry (15.02.2023)
Published in Food chemistry (15.02.2023)
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Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus
Song, Ge, He, Zhen, Wang, Xinyi, Zhao, Mingwei, Cao, Xinying, Lin, Xinping, Ji, Chaofan, Zhang, Sufang, Liang, Huipeng
Published in Food research international (01.10.2021)
Published in Food research international (01.10.2021)
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Journal Article
Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha
Wang, Shuai, Zhang, Liming, Qi, Libo, Liang, Huipeng, Lin, Xinping, Li, Shengjie, Yu, Chenxu, Ji, Chaofan
Published in International journal of food science & technology (01.10.2020)
Published in International journal of food science & technology (01.10.2020)
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Enhancing cider quality through co-fermentation with acid protease and esterase-producing Metschnikowia species and Saccharomyces cerevisiae
Wu, Yuzheng, Li, Yuening, Liang, Huipeng, Zhang, Sufang, Lin, Xinping, Ji, Chaofan
Published in Journal of the science of food and agriculture (13.09.2024)
Published in Journal of the science of food and agriculture (13.09.2024)
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Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)
Zhang, Yi, Zhang, Jingbo, Lin, Xinping, Liang, Huipeng, Zhang, Sufang, Ji, Chaofan
Published in Food science & technology (01.02.2022)
Published in Food science & technology (01.02.2022)
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Deep exploration of lipid oxidation into flavor compounds: A density functional theory study on (E)-2-decenal thermal oxidative reaction
Wang, Binchen, Wang, Shang, Wang, Yi, Zhang, Sufang, Lin, Xinping, Xu, Xianbing, Ji, Chaofan, Liang, Huipeng, Dong, Liang
Published in Food chemistry (01.12.2023)
Published in Food chemistry (01.12.2023)
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Journal Article
Effects of temperature on microbial succession and quality of sour meat during fermentation
Lv, Jing, Li, Caichan, Li, Shengjie, Liang, Huipeng, Ji, Chaofan, Zhu, Beiwei, Lin, Xinping
Published in Food science & technology (01.11.2019)
Published in Food science & technology (01.11.2019)
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Journal Article
Effects of quercetin- and Lactiplantibacillus plantarum-containing bioactive films on physicochemical properties and microbial safety of grass carp
Zhang, Zuoli, Zhang, Xianhao, Li, Yao, Su, Wentao, Xu, Qian, Zhang, Sufang, Liang, Huipeng, Ji, Chaofan, Lin, Xinping
Published in Food chemistry (30.08.2024)
Published in Food chemistry (30.08.2024)
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Probiotic properties of Lactobacillus plantarum and application in prebiotic gummies
Feng, Shucen, Wang, Haitao, Lin, Xinping, Liang, Huipeng, Zhang, Sufang, Chen, Yingxi, Ji, Chaofan
Published in Food science & technology (15.01.2023)
Published in Food science & technology (15.01.2023)
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Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu
Yang, Jing, Jiang, Cuicui, Bao, Ruiqi, Liu, Mengyang, Lv, Jing, Yang, Zhaoxia, Xu, Wenhuan, Liang, Huipeng, Ji, Chaofan, Li, Shengjie, Zhang, Sufang, Lin, Xinping
Published in International journal of food microbiology (02.12.2020)
Published in International journal of food microbiology (02.12.2020)
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Combined effects of lipase and Lactiplantibacillus plantarum 1‐24‐LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product
Zhang, Zuoli, Wu, Ruohan, Xu, Wenhuan, Cocolin, Luca, Liang, Huipeng, Ji, Chaofan, Zhang, Sufang, Chen, Yingxi, Lin, Xinping
Published in Journal of the science of food and agriculture (30.03.2023)
Published in Journal of the science of food and agriculture (30.03.2023)
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Journal Article
Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat
Lv, Jing, Xu, Wenhuan, Ji, Chaofan, Liang, Huipeng, Li, Shengjie, Yang, Zhaoxia, Zhang, Sufang, Lin, Xinping
Published in International journal of food science & technology (01.06.2021)
Published in International journal of food science & technology (01.06.2021)
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Journal Article
Effect of autochthonous lactic acid bacteria on fermented Yucha quality
Han, Jing, Zhang, Jingbo, Lin, Xinping, Liang, Huipeng, Li, Shengjie, Yu, Chenxu, Zhu, Beiwei, Ji, Chaofan
Published in Food science & technology (01.04.2020)
Published in Food science & technology (01.04.2020)
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Journal Article
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat
Guo, Bingrui, Wu, Qi, Jiang, Cuicui, Chen, Yingxi, Dai, Yiwei, Ji, Chaofan, Zhang, Sufang, Dong, Liang, Liang, Huipeng, Lin, Xinping
Published in Food microbiology (01.05.2024)
Published in Food microbiology (01.05.2024)
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Journal Article
Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish
Yang, Zhaoxia, Liu, Sasa, Lv, Jing, Sun, Zeping, Xu, Wenhuan, Ji, Chaofan, Liang, Huipeng, Li, Shengjie, Yu, Chenxu, Lin, Xinping
Published in Food bioscience (01.10.2020)
Published in Food bioscience (01.10.2020)
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Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou‐flavour liquor by combined PCR‐DGGE and quantitative PCR assay
Liang, Huipeng, Li, Wenfang, Luo, Qingchun, Liu, Chaolan, Wu, Zhengyun, Zhang, Wenxue
Published in Journal of the science of food and agriculture (01.10.2015)
Published in Journal of the science of food and agriculture (01.10.2015)
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