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Medrxiv : the Preprint Server for Health Sciences|April 29, 2025
AutoRADP: An Interpretable Deep Learning Framework to Predict Rapid Progression for Alzheimer's Disease and Related Dementias Using Electronic Health RecordsQiang Yang, Weimin Meng, Pei Zhuang, et al.
Food Chemistry|July 12, 2025
Effect of Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33 co-fermentation on quality characteristics of red sour soupPengfei Zhang, Miao Hu, Weimin Meng, et al.
Bioresource Technology|May 9, 2026
Suppressing isovaleric acid off-flavor in Bacillus subtilis fermentation and its consequential effects on secondary metabolismJiao Wang, Miao Hu, Weimin Meng, et al.
Food Chemistry: X|September 8, 2025
Microbial community structure analysis and screening of dominant strains in Guizhou white sour soup: enhancing safety, improving flavor, and shortening fermentation cyclePengfei Zhang, Miao Hu, Weimin Meng, et al.
Food Chemistry|February 9, 2025
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional propertiesWeimin Meng, Miao Hu, Pengfei Zhang, et al.
Food Chemistry|February 20, 2025
Transformation effects of Bacillus subtilis BSNK-5 on okara: Insights into its component transformation, structural characteristics, and functional propertiesWeimin Meng, Miao Hu, Yaxin Gao, et al.
Food Chemistry|January 29, 2024
Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor propertiesYaxin Gao, Miao Hu, Weimin Meng, et al.
Medrxiv : the Preprint Server for Health Sciences|April 8, 2024
An Interpretable Population Graph Network to Identify Rapid Progression of Alzheimer's Disease Using UK BiobankWeimin Meng, Rohit Inampudi, Xiang Zhang, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|September 29, 2023
Improvement in CO<sub>2</sub> Capture of Polyamine with Micro-Interfacial SystemMeisi Chen, Mengjia Li, Yinchun Liang, et al.
Food Research International (Ottawa, Ont.)|March 14, 2025
Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compoundsMiao Hu, Yaxin Gao, Weimin Meng, et al.
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