Qunyan Fan

10PUBLICATIONS
5CO-AUTHORS
Beverage chemistry and beverage sensory scienceFood packaging, preservation and processingAnimal nutritionHorticultural crop improvement (incl. selection and breeding)Fish physiology and genetics
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Publications (10)

|Sep 14, 2026
Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.

|Aug 31, 2026
Structural Basis and Molecular Mechanism of Yeast Biosorption: for Food Safety and Nutrition.

|Dec 27, 2025
Whitening Efficacy of Bird's Nest Filtrate Fermented With Bacillus subtilis FZU-S10: In Vitro and In Vivo Studies.

Wangxin Liu, Qing Chen, Jianmei Lian

|Dec 15, 2025
The Nutritional Composition, Functional Properties, and Food Application of Adlay (Coix lacryma-Jobi L.): A Comprehensive Review.

Ricardo A Wu-Chen, Xueyan Liu, Chenxu Wang

|Dec 11, 2025
Evaluation of the Impact of Papain-Treated Textured Soybean Protein on the Gel Properties of Surimi Gels.

Fengfan Yu, Shengsheng He, Yifeng Liu

|Feb 10, 2024
Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens.

Jinzhi Han, Peifen Wu, Jie Yang

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Frequent Collaborators

3 joint publications

Wangxin Liu

2 joint publications

Li Ni

1 joint publications

Ricardo A Wu-Chen

1 joint publications

Xueyan Liu