Author

Bianfang Hu

Observed names: Bianfang HU, 胡变芳

Observed institution: Jinzhong University

ORCID: 0000-0002-6045-9919

Observed ORCID: 0000-0002-6045-9919

OpenAlex ID: A5057301536

Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese‐Style Sausage

2017 · Aiguo Luo, Jia Feng, et al. · Journal of Food Science · 52

Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum‐based fermented grains during the fermentation of Shanxi light‐flavored liquor

2022 · Aiguo Luo, Niutian Yang, et al. · Food Science & Nutrition · 30

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Preparation, and physicochemical and biological evaluation of chitosan‐ Arthrospira platensis polysaccharide active films for food packaging

2021 · Aiguo Luo, Bianfang Hu, et al. · Journal of Food Science · 22

Arthrospira (Spirulina) platensis extract improves oxidative stability and product quality of Chinese-style pork sausage

2017 · Aiguo Luo, Jia Feng, et al. · Journal of Applied Phycology · 15

Preparation, Characterization, and Release Kinetics of Zanthoxylum bungeanum Leaf Polyphenol–Chitosan Films

2023 · Aiguo Luo, Jing Chen, et al. · Coatings · 11

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The Relationship between Microbial Community Succession and Flavor Formation during the Natural Fermentation of Hongqu sufu

2023 · Aiguo Luo, Zilong Cheng, et al. · Foods · 9

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Characterization of Microbial Community and Flavor Compounds in Traditional Fermented Douchi Using HTS and HS ‐ SPME ‐ GC – MS

2024 · Aiguo Luo, Tiantian Liu, et al. · Food Science & Nutrition · 8

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Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste

2024 · Aiguo Luo, Yuyu Guo, et al. · Food Science & Nutrition · 4

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Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu

2025 · Aiguo Luo, Lifang Liu, et al. · Food Science & Nutrition · 3

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Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi

2025 · Aiguo Luo, Xin Guo, et al. · Food Science & Nutrition · 2

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Study on the Correlation Between Fermentation Microbial Communities and Flavor Compounds in Sauerkraut

2026 · Xiangcheng Lu, Shiyu Guo, et al. · Food Science & Nutrition

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Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu

2026 · Xiangcheng Lu, Xiaofeng Niu, et al. · Food Chemistry X

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Changes of Volatile Flavor Compounds during the Fermentation of Sufu

2026 · Aiguo LUO, Jiaxin LI, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Comparison of Flavor Characteristics in Sufu Fermented With Mucor racemosus , Rhizopus oryzae , and Aspergillus candidus

2026 · Aiguo Luo, Wenjie Guan, et al. · Journal of Food Process Engineering

Properties of Nano-silica Modified Spirulina platensis Polysaccharide and Chitosan Composite Film

2022 · Aiguo LUO, Yifan QING, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Study on the antioxidant capacity in vitro of algae protein from Spirulina platensis

2020 · 罗爱国, 董红萍, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Works count: 16

Citation count: 156

H-index: 7

I10-index: 5