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Food Chemistry|December 10, 2025
pH-modulated assembly of meat protein by-products into Pickering stabilizers for high internal phase emulsions in clean-label condiment saucesNan Sun, Ruren Li, Mingying Du, et al.
The Science of the Total Environment|March 31, 2020
Can more carbon be captured by grasslands? A case study of Inner Mongolia, ChinaZongyao Sha, Yongfei Bai, Hai Lan, et al.
Meat Science|February 28, 2026
Species synergy effects on milky aroma are conditioned by moisture-gradient driven pore evolution of protein-fat networks in fermented sausagesFutong Song, Ruren Li, Di Zhang, et al.
Journal of Agricultural and Food Chemistry|April 5, 2024
Fungal-Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-FeedingLiangyan Rong, Kaihao Liu, Mairui An, et al.
Plos One|May 30, 2020
Method for extraction of airborne LiDAR point cloud buildings based on segmentationMaohua Liu, Yue Shao, Ruren Li, et al.
Journal of Food Science|April 23, 2019
High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil EmulsionsRuren Li, Qing He, Liangyan Rong, et al.
Food Chemistry|March 19, 2026
Moisture and interspecies interactions shape microbial communities and metabolites to define the sensory profile of fermented sausagesDi Zhang, Ruren Li, Liangyan Rong, et al.
Food Chemistry|November 28, 2021
Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausagesPeng Yang, Guixia Zhong, Juanchun Yang, et al.
International Journal of Food Microbiology|January 6, 2026
Fungal-bacterial interactions at species and strain-level influence γ-aminobutyric acid and ethyl esters accumulation in a simulated fermentation systemNan Zhang, Ruren Li, Lan Zhang, et al.
Food Chemistry: X|October 2, 2023
The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausagesDi Zhang, Peng Yang, Kaihao Liu, et al.
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