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Shuying Li

5PUBLICATIONS

1CO-AUTHORS

Food chemistry and food sensory scienceFood properties (incl. characteristics and health benefits)Agricultural molecular engineering of nucleic acids and proteins

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Publications (5)

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|Aug 10, 2024

Proteomic Analysis of the Characteristic Flavor Components in <i>Bacillus subtilis</i> BSNK-5-Fermented Soymilk.

Miao Hu, Jiao Wang, Yaxin Gao

|May 25, 2024

Effect of Soy Protein Products on Growth and Metabolism of <i>Bacillus subtilis</i>, <i>Streptococcus lactis</i>, and <i>Streptomyces clavuligerus</i>.

Wei Wen, Miao Hu, Yaxin Gao

|Nov 11, 2022

Effects of <i>Bacillus subtilis</i> BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation.

Yaxin Gao, Lizhen Hou, Miao Hu

|Jul 09, 2022

Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review.

Danfeng Li, Lizhen Hou, Miao Hu

|Mar 10, 2022

Recent Advances in Microbial Synthesis of Poly-γ-Glutamic Acid: A Review.

Danfeng Li, Lizhen Hou, Yaxin Gao

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Frequent Collaborators

2 joint publications

Yaxin Gao

Frequent Collaborators

2 joint publications

Yaxin Gao

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