Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review
2022 · Comprehensive Reviews in Food Science and Food Safety · 79 citations
https://doi.org/10.1111/1541-4337.13033
L
Lei Rao
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21
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Lei Rao is an academic researcher from Zhejiang Sci-Tech University. The author has contributed to research in topics: Food composition and properties & Microbial Inactivation Methods & Bacillus and Francisella bacterial research. The author has an h-index of 15, co-authored 46 publications.
ORCID: 0000-0003-1160-9797Papers by this author
worksResuscitation of viable but nonculturable bacteria promoted by ATP-mediated NAD+ synthesis
2023 · Journal of Advanced Research · 30 citations
https://doi.org/10.1016/j.jare.2023.08.002
Genome-Wide Analysis, Identification, and Transcriptional Profile of the Response to Abiotic Stress of the Purple Acid Phosphatases (PAP) Gene Family in Apple
2025 · International Journal of Molecular Sciences · 1 citations
https://doi.org/10.3390/ijms26031011
Bacterial spore surface display system for enzyme stabilization in food industry: Principles, applications and efficiency optimization strategies
2025 · Trends in Food Science & Technology · 1 citations
https://doi.org/10.1016/j.tifs.2025.105276
High-pressure inactivation of strawberry beverage-derived Bacillus spores in acidic environment: Impact of antimicrobial agents, temperature, pressure level and internal structure
2025 · LWT · 0 citations
https://doi.org/10.1016/j.lwt.2025.118639
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