Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice
2022 · LWT · 96 citations
https://doi.org/10.1016/j.lwt.2022.114104
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Yuncheng Li
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Yuncheng Li is an academic researcher from Qingdao University. The author has contributed to research in topics: Biofuel production and bioconversion & Meat and Animal Product Quality & Fermentation and Sensory Analysis. The author has an h-index of 24, co-authored 82 publications.
ORCID: 0000-0002-8819-5169Papers by this author
worksNovel mutagenesis and screening technologies for food microorganisms: advances and prospects
2020 · Applied Microbiology and Biotechnology · 80 citations
https://doi.org/10.1007/s00253-019-10341-z
Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film
2023 · Food Chemistry X · 39 citations
https://doi.org/10.1016/j.fochx.2023.100675
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
2023 · International Journal of Biological Macromolecules · 29 citations
https://doi.org/10.1016/j.ijbiomac.2023.127186
Characterization of whey protein isolate-(−)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion
2022 · Food Chemistry · 23 citations
https://doi.org/10.1016/j.foodchem.2022.133727
Size control of ropivacaine nano/micro-particles by soft-coating with peptide nanosheets for long-acting analgesia
2024 · Theranostics · 12 citations
https://doi.org/10.7150/thno.93322
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