Encapsulation of Lactiplantibacillus plantarum in a sodium alginate/pectin/tea polyphenol complex: Enhancing stability and bioactivity for fermented milk products
2025 · Food Chemistry · 9 citations
https://doi.org/10.1016/j.foodchem.2025.144851
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Yu‐Hang Jiang
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42
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15
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18
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Yu‐Hang Jiang is an academic researcher from Hainan Medical University. The author has contributed to research in topics: Probiotics and Fermented Foods & Gut microbiota and health & Genomics and Phylogenetic Studies. The author has an h-index of 15, co-authored 36 publications.
Papers by this author
worksGenome-wide differential expression analysis explores antibacterial molecular mechanisms of zebrafish intestine upon pathogenic Streptococcus agalactiae challenge
2021 · Aquaculture Reports · 5 citations
https://doi.org/10.1016/j.aqrep.2021.100639
Effect of co‐fermentation with <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> on the structural, physicochemical, and digestibility properties of lotus starch
2025 · Journal of the Science of Food and Agriculture · 2 citations
https://doi.org/10.1002/jsfa.14201
Decoding of novel umami-enhancing peptides from Hericium Erinaceus and its mechanisms by virtual screening, multisensory techniques, and molecular simulation approaches
2025 · Food Chemistry X · 1 citations
https://doi.org/10.1016/j.fochx.2025.103105
Integrated analysis of time- and concentration-dependent metabolomics unravel metabolic changes in raw beef preserved using bacteriocin XJS01
2025 · Food Chemistry X · 0 citations
https://doi.org/10.1016/j.fochx.2025.103303
Comparison of Three Fermentation Methods for Enhancing Antioxidant and Anti‐Aging Properties in <i>Dendrobium officinale</i> Polysaccharides
2026 · eFood · 0 citations
https://doi.org/10.1002/efd2.70132
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