Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis
2017 · LWT · 158 citations
https://doi.org/10.1016/j.lwt.2017.07.041
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Chunhua Dai
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Chunhua Dai is an academic researcher from Jiangsu University. The author has contributed to research in topics: Protein Hydrolysis and Bioactive Peptides & Proteins in Food Systems & Microbial Inactivation Methods. The author has an h-index of 28, co-authored 64 publications.
ORCID: 0000-0002-6935-6481Papers by this author
worksChanges in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin
2024 · International Journal of Biological Macromolecules · 13 citations
https://doi.org/10.1016/j.ijbiomac.2024.132801
Enhancing the growth of thermophilic Bacillus licheniformis YYC4 by low-intensity fixed-frequency continuous ultrasound
2023 · Ultrasonics Sonochemistry · 10 citations
https://doi.org/10.1016/j.ultsonch.2023.106611
Accelerating maturation of Chinese rice wine by using a 20 L scale multi-sweeping-frequency mode ultrasonic reactor and its mechanism exploration
2025 · Ultrasonics Sonochemistry · 4 citations
https://doi.org/10.1016/j.ultsonch.2025.107229
Research Progress on the Effects of Thermosonication on the Sterilization and Quality of Liquid Foods
2025 · Journal of Food Process Engineering · 1 citations
https://doi.org/10.1111/jfpe.70189
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