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International Journal of Biological Macromolecules
|
January 27, 2026
Inulin enhances transglutaminase-induced peanut protein gel:Insights into gel and structural properties
Yuan Chang, Tiantian Lin, Shuhuai Yu
Food & Function
|
October 6, 2020
A novel hypoglycemic agent: polysaccharides from laver (<i>Porphyra</i> spp.)
Aoqiong Zeng, Ruijin Yang, Shuhuai Yu, et al.
Bioscience, Biotechnology, and Biochemistry
|
April 10, 2012
Characterization of D-lactate dehydrogenase producing D-3-phenyllactic acid from Pediococcus pentosaceus
Shuhuai Yu, Houyi Jiang, Bo Jiang, et al.
Journal of Agricultural and Food Chemistry
|
March 5, 2025
In Vitro Physiological Properties of Difructose Anhydride I Prepared from Inulin by Inulin Fructotransferase
Shuhuai Yu, Qiting Li, Zhenlong Wang, et al.
Food Chemistry
|
January 6, 2024
Innovative application of a novel and thermostable inulin fructotransferase from Arthrobacter sp. ISL-85 to fructan inulin in burdock root to improve nutrition
Shuhuai Yu, Qiting Li, Zhenlong Wang, et al.
Food Chemistry
|
February 16, 2025
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase
Shuhuai Yu, Zhenlong Wang, Qiting Li, et al.
Biotechnology Letters
|
January 21, 2012
Characterization of D-lactate dehydrogenase from Pediococcus acidilactici that converts phenylpyruvic acid into phenyllactic acid
Wanmeng Mu, Shuhuai Yu, Bo Jiang, et al.
Applied Biochemistry and Biotechnology
|
March 29, 2018
Synthesis of Lactosucrose Using a Recombinant Levansucrase from Brenneria goodwinii
Wei Xu, Qian Liu, Shuhuai Yu, et al.
Journal of Dairy Science
|
December 2, 2014
Short communication: 3-phenyllactic acid production in milk by Pediococcus pentosaceus SK25 during laboratory fermentation process
Shuhuai Yu, Chen Zhou, Tao Zhang, et al.
Applied Microbiology and Biotechnology
|
July 12, 2012
Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound
Wanmeng Mu, Shuhuai Yu, Lanjun Zhu, et al.
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of 4
Search research articles
Search
Showing results (1-10 of 37) with videos related to
Sort By:
Page
of 4
International Journal of Biological Macromolecules
|
January 27, 2026
Inulin enhances transglutaminase-induced peanut protein gel:Insights into gel and structural properties
Yuan Chang, Tiantian Lin, Shuhuai Yu
Food & Function
|
October 6, 2020
A novel hypoglycemic agent: polysaccharides from laver (<i>Porphyra</i> spp.)
Aoqiong Zeng, Ruijin Yang, Shuhuai Yu, et al.
Bioscience, Biotechnology, and Biochemistry
|
April 10, 2012
Characterization of D-lactate dehydrogenase producing D-3-phenyllactic acid from Pediococcus pentosaceus
Shuhuai Yu, Houyi Jiang, Bo Jiang, et al.
Journal of Agricultural and Food Chemistry
|
March 5, 2025
In Vitro Physiological Properties of Difructose Anhydride I Prepared from Inulin by Inulin Fructotransferase
Shuhuai Yu, Qiting Li, Zhenlong Wang, et al.
Food Chemistry
|
January 6, 2024
Innovative application of a novel and thermostable inulin fructotransferase from Arthrobacter sp. ISL-85 to fructan inulin in burdock root to improve nutrition
Shuhuai Yu, Qiting Li, Zhenlong Wang, et al.
Food Chemistry
|
February 16, 2025
Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase
Shuhuai Yu, Zhenlong Wang, Qiting Li, et al.
Biotechnology Letters
|
January 21, 2012
Characterization of D-lactate dehydrogenase from Pediococcus acidilactici that converts phenylpyruvic acid into phenyllactic acid
Wanmeng Mu, Shuhuai Yu, Bo Jiang, et al.
Applied Biochemistry and Biotechnology
|
March 29, 2018
Synthesis of Lactosucrose Using a Recombinant Levansucrase from Brenneria goodwinii
Wei Xu, Qian Liu, Shuhuai Yu, et al.
Journal of Dairy Science
|
December 2, 2014
Short communication: 3-phenyllactic acid production in milk by Pediococcus pentosaceus SK25 during laboratory fermentation process
Shuhuai Yu, Chen Zhou, Tao Zhang, et al.
Applied Microbiology and Biotechnology
|
July 12, 2012
Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound
Wanmeng Mu, Shuhuai Yu, Lanjun Zhu, et al.
Page
of 4