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International Journal of Food Microbiology|September 11, 2023
Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausagesKaihao Liu, Peng Yang, Xudong Zhang, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Soybean polysaccharide fermentation products regulate the air-liquid interface in co-cultured Caco-2 cells by increasing short chain fatty acids transportLi Li, Mengyu Li, Jingfan Wu, et al.Journal of Food Science|September 26, 2023
Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial communityLiu Wu, Linyu Zhao, Yingmei Tao, et al.International Journal of Biological Macromolecules|January 15, 2022
Na<sup>+</sup>/Ca<sup>2+</sup> induced the migration of soy hull polysaccharides in the mucus layer in vitroLina Yang, Xinghui Wu, Mingshuo Luo, et al.Food & Function|February 14, 2022
Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with β-caroteneRuren Li, Gaibo Yuan, Denghui Li, et al.Pageof 2