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Laping He
Observed name:
He Laping
Institutions:
Guizhou University,
China State Construction Engineering (China)
Observed institutions:
Jiangnan University,
Wuhan Polytechnic University,
Guizhou University,
China State Construction Engineering (China)
ORCID:
0000-0002-3523-0872
Observed ORCID:
0000-0002-3523-0872
OpenAlex ID:
A5019645252
Works
103
Awards
1
The insights into sour flavor and organic acids in alcoholic beverages
2024
·
Yan Yan
, Mingxin Zou
, et al.
·
Food Chemistry
·
75
Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)
2021
·
Jingui Liu
, Chengxing Lin
, et al.
·
Food Chemistry
·
75
Novel Method for the Quantitative Analysis of Protease Activity: The Casein Plate Method and Its Applications
2021
·
Xin Zhang
, Yao Shuai
, et al.
·
ACS Omega
·
66
PDF
Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds
2020
·
Chan Wang
, Qing Zhang
, et al.
·
Food Research International
·
66
Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
2020
·
Guangqun Lan
, Cuiqin Li
, et al.
·
Journal of Food Science and Technology
·
55
Effects of replacing fat with Perilla seed on the characteristics of meatballs
2019
·
Miao Ran
, Changyong Chen
, et al.
·
Meat Science
·
51
Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang
2022
·
Chan Wang
, Xiaojuan Song
, et al.
·
Food Chemistry
·
47
Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
2022
·
Yun Lu
, Shuqi Xing
, et al.
·
Foods
·
41
PDF
Conformational changes to zein and its binding interactions with sodium caseinate during the pH-driven self-assembly using multi-spectroscopic and hydrostatic methods
2022
·
Lei Wang
, Devin Rose
, et al.
·
Food Hydrocolloids
·
37
Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
2021
·
Yun Yang
, Guangqun Lan
, et al.
·
Foods
·
35
PDF
Purification, characterization, and chemical modification of Bacillus velezensis SN-14 fibrinolytic enzyme
2021
·
Mingyuan Lu
, Zexin Gao
, et al.
·
International Journal of Biological Macromolecules
·
34
Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu
2019
·
Xuefeng Zeng
, Jin Fan
, et al.
·
Journal of Food Biochemistry
·
31
Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish
2016
·
Xuefeng Zeng
, Laping He
, et al.
·
International Journal of Food Microbiology
·
31
Lentinula edodes Sing Polysaccharide: Extraction, Characterization, Bioactivities, and Emulsifying Applications
2023
·
Yan Dai
, Lei Wang
, et al.
·
Foods
·
29
PDF
Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method
2019
·
Na Liu
, Qiujin Zhu
, et al.
·
Journal of Food Science and Technology
·
29
PDF
Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction
2022
·
Xia Chen
, Zuyan He
, et al.
·
LWT
·
28
PDF
Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09
2022
·
Qifeng Zhang
, Guangqun Lan
, et al.
·
Foods
·
25
PDF
Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters
2023
·
Yue Tian
, Zuyan He
, et al.
·
Cryobiology
·
24
Determination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef
2022
·
Chan Wang
, Hanyu Liu
, et al.
·
LWT
·
24
PDF
Effects of Amino Acid Decarboxylase Genes and pH on the Amine Formation of Enteric Bacteria From Chinese Traditional Fermented Fish (Suan Yu)
2020
·
Qin Yang
, Ju Meng
, et al.
·
Frontiers in Microbiology
·
24
PDF
Effects of organic solvent, water activity, and salt hydrate pair on the sn-1,3 selectivity and activity of whole-cell lipase from Aspergillus niger GZUF36
2017
·
Cuiqin Li
, Fuhao Zhang
, et al.
·
Applied Microbiology and Biotechnology
·
24
Effects of autochthonous starter cultures on bacterial communities and metabolites during fermentation of Yu jiangsuan, a Chinese traditional fermented condiment
2022
·
Lu Jiang
, Lu Liu
, et al.
·
LWT
·
23
PDF
A case study on the bearing characteristics of a bottom uplift pile in a layered foundation
2022
·
Laping He
, Xuwei Chen
, et al.
·
Scientific Reports
·
21
PDF
Quality Changes and Shelf-Life Prediction of Cooked Cured Ham Stored at Different Temperatures
2021
·
Miao Ran
, Laping He
, et al.
·
Journal of Food Protection
·
21
Gene Expression, Biochemical Characterization of a sn-1, 3 Extracellular Lipase From Aspergillus niger GZUF36 and Its Model-Structure Analysis
2021
·
Shuqi Xing
, Ruonan Zhu
, et al.
·
Frontiers in Microbiology
·
21
PDF
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Works count:
103
Citation count:
1,469
H-index:
22
I10-index:
53
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