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Yinglian Zhu

Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages
2020 · Yinglian Zhu, Liping Guo, et al. · Food Research International · 82
Antifungal properties and AFB1 detoxification activity of a new strain of Lactobacillus plantarum
2021 · Yinglian Zhu, Yuning Xu, et al. · Journal of Hazardous Materials · 69
The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli
2019 · Liping Guo, Yongcai Sun, et al. · Food Research International · 67
Calcium sulfate treatment enhances bioactive compounds and antioxidant capacity in broccoli sprouts during growth and storage
2018 · Liping Guo, Yinglian Zhu, et al. · Postharvest Biology and Technology · 51
A nanoparticle/oil double epigallocatechin gallate-loaded Pickering emulsion: Stable and delivery characteristics
2020 · Shuangling Zhang, Wenping Jiang, et al. · LWT · 50
Bioaccumulation of cadmium by growing Zygosaccharomyces rouxii and Saccharomyces cerevisiae
2014 · Chunsheng Li, Wei Jiang, et al. · Bioresource Technology · 48
Antibacterial Activity and Mechanism of Lacidophilin From Lactobacillus pentosus Against Staphylococcus aureus and Escherichia coli
2020 · Yinglian Zhu, Shuang Zhang · Frontiers in Microbiology · 45
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Calcium affects glucoraphanin metabolism in broccoli sprouts under ZnSO4 stress
2020 · Li Zhuang, Kexin Xu, et al. · Food Chemistry · 44
Transcriptome analysis reveals the molecular mechanisms of the novel Lactobacillus pentosus pentocin against Bacillus cereus
2021 · Zhiqiang Xu, Qingli Yang, et al. · Food Research International · 36
Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates
2020 · Lingyue Shan, Yan Li, et al. · LWT · 35
Effect of multi-mode sweep frequency ultrasound pretreatment on properties of the zeins and ACE inhibitory peptides activity of the hydrolysates
2022 · Shuang Zhang, Zhiqiang Xu, et al. · Food Chemistry · 29
A composite chitosan derivative nanoparticle to stabilize a W1/O/W2 emulsion: Preparation and characterization
2020 · Juanjuan Fu, Yinglian Zhu, et al. · Carbohydrate Polymers · 26
Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages
2020 · Yinglian Zhu, Liping Guo, et al. · Poultry Science · 25
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Resveratrol-loaded hollow kafirin nanoparticles via gallic acid crosslinking: An evaluation compared with their solid and non-crosslinked counterparts
2020 · Chuanfen Pu, Wenting Tang, et al. · Food Research International · 25
Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models
2023 · Yan Li, Zhiqiang Xu, et al. · Food Hydrocolloids · 22
Isolation of Antibacterial, Nitrosylmyoglobin Forming Lactic Acid Bacteria and Their Potential Use in Meat Processing
2020 · Yinglian Zhu, Qingli Yang · Frontiers in Microbiology · 21
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Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat
2018 · Liping Guo, Bing Yu, et al. · International Journal of Food Science & Technology · 21
Antibacterial activity and mechanism of a novel bacteriocin produced by Lactiplantibacillus plantarum against Escherichia coli and Staphylococcus aureus
2022 · Zhiqiang Xu, Jungong Wang, et al. · International Journal of Food Science & Technology · 20
Rapid Detection of Enterobacter Sakazakii in milk Powder using amino modified chitosan immunomagnetic beads
2016 · Yinglian Zhu, Dongfeng Wang · International Journal of Biological Macromolecules · 20
Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages
2021 · Yuning Xu, Yinglian Zhu · Frontiers in Microbiology · 18
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Thermosonication and inactivation of viable putative non-culturableLactobacillus acetotoleransin beer
2018 · Hua Yin, Junguang Hao, et al. · Journal of the Institute of Brewing · 18
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The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking
2020 · Yan Li, Fangfang Li, et al. · Food Chemistry · 17
Ultrasonic-assisted synthesis of aqueous CdTe/CdS QDs in salt water bath heating
2014 · Yinglian Zhu, Chunsheng Li, et al. · Journal of Alloys and Compounds · 17
Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages
2019 · Yinglian Zhu, Peng Wang, et al. · Journal of Food Processing and Preservation · 15
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Effect of Fermentation with Two Molds on Characteristics of Chicken Meat
2021 · Liping Guo, Yan Li, et al. · Journal of Food Quality · 10
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Works count: 41
Citation count: 848
H-index: 19
I10-index: 26
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