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Applied Microbiology and Biotechnology|September 14, 2017
Transcriptome changes in adaptive evolution of xylose-fermenting industrial Saccharomyces cerevisiae strains with δ-integration of different xylA genesYun-Cheng Li, Wei-Yi Zeng, Min Gou, et al.
Food Chemistry|October 23, 2020
Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxiiYun-Cheng Li, Wen Du, Fan-Bing Meng, et al.
Journal of the Science of Food and Agriculture|January 8, 2022
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausageFan-Bing Meng, Yu-Ting Lei, Qian Zhang, et al.
Food Chemistry: X|June 23, 2025
Elucidating metabolic and flavor evolution in traditional Chinese soy sauce during industrial-scale fermentation: A multi-omics approachYong-Qi Luo, Fan-Bing Meng, Qiu-Yu Peng, et al.
International Journal of Biological Macromolecules|April 10, 2025
Preparation, properties and emulsifying capacity of octenyl succinic anhydride modified peach gum polysaccharideChuan Chen, Yun-Cheng Li, Fan-Bing Meng, et al.
Journal of the Science of Food and Agriculture|January 8, 2021
Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentationYun-Cheng Li, Jia-Wei Rao, Fan-Bing Meng, et al.
Carbohydrate Polymers|April 18, 2020
Konjac glucomannan octenyl succinate as a novel encapsulation wall material to improve curcumin stability and bioavailabilityFan-Bing Meng, Qian Zhang, Yun-Cheng Li, et al.
Food Chemistry: X|May 25, 2026
Stabilizing effect of xanthan gum and sodium alginate on the physicochemical properties and gel structure of walnut-based yogurtShi-Qi Huang, Fan-Bing Meng, Ao-Xin Chen, et al.
Foods (Basel, Switzerland)|May 28, 2022
The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition of <i>Phomopsis</i> sp. and Reduction of Postharvest Decay of KiwifruitFan-Bing Meng, Zhen-Zhen Gou, Yun-Cheng Li, et al.
Journal of the Science of Food and Agriculture|January 17, 2022
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meatJia-Wei Rao, Fan-Bing Meng, Yun-Cheng Li, et al.
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