Yunzi Feng
6PUBLICATIONS
8CO-AUTHORS
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Publications (6)
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|Nov 21, 2025
The Interpretation of Dissolved Oxygen on Flavor Characteristics and Microorganism Community Succession between Soy Sauce Fermented in Tank and Soy Sauce Fermented in Pond.Weiping Zhang, Jing Zeng, Mingtao Huang
|Nov 12, 2025
Salt-Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions.Jiaman Ma, Jingwen Wang, Xiaoxia Huang
|Nov 30, 2024
Revealing the Microbial Origins of N-Lactoyl Amino Acids in Soy Sauce: Synthesis Conditions, Potential Enzymes, and Utilization Preference.Junwei Feng, Zikun Huang, Mingtao Huang
|Nov 28, 2023
Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing.Jing Wu, Panchaonan Huang, Yunzi Feng
|Sep 26, 2023
Kokumi-Enhancing Mechanism of N-l-lactoyl-l-Met Elucidated by Sensory Experiments and Molecular Simulations.Jing Wu, Zhan Ling, Yunzi Feng
|Sep 02, 2022
Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis.Yi-Fan Tian, Yu-Xing Chen, Xing Tong
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