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Author

Ning Tang

ORCID: 0009-0001-7919-4973
Observed ORCID: 0009-0001-7919-4973
OpenAlex ID: A5037399133
Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures
2022 · Qingfeng Zhou, Kang Ma, et al. · LWT · 71
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Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
2024 · Ning Tang, Xiaolong Xing, et al. · Food Research International · 47
Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration
2023 · Shengxin Ji, Zhen Li, et al. · LWT · 17
Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter
2023 · Ning Tang, Xiaolong Xing, et al. · Foods · 14
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Multi-omics analysis reveals the mechanism underlying the dimorphic formation of Saccharomycopsis fibuligera during dough fermentation
2023 · Ning Tang, Xiaolong Xing, et al. · Food Bioscience · 10
The structural properties of “Huilou” yam starch fermented with five microbial species
2024 · Xiaolong Xing, Yang Song, et al. · International Journal of Biological Macromolecules · 7
Effect of NaHCO3 on the quality and in vitro starch digestibility of fried-free instant noodles
2025 · Shengxin Ji, Zhilu Ai, et al. · Food Research International · 5
Farnesol regulates morphogenesis and squalene biosynthesis in Saccharomycopsis fibuligera: A multi-omics perspective
2025 · Ning Tang, Xiaolong Xing, et al. · Food Bioscience · 4
Quantification and dynamic measurement of water states in dough during freezing using variable temperature TD-NMR
2026 · Shujing Wang, Ning Tang, et al. · Journal of Food Engineering · 2
Works count: 9
Citation count: 177
H-index: 6
I10-index: 5
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