Get started
Author

Guangqiang Wei

Observed name: Guangqiang WEI
Observed institution: Yunnan Agricultural University
ORCID: 0000-0001-6930-1002
Observed ORCIDs: 0000-0001-6930-1002, 0009-0008-9565-5590
OpenAlex ID: A5084759987
Novel ACE inhibitory, antioxidant and α-glucosidase inhibitory peptides identified from fermented rubing cheese through peptidomic and molecular docking
2022 · Guangqiang Wei, Qiong Zhao, et al. · LWT · 142
PDF
Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt
2023 · Guangqiang Wei, Xingying Dai, et al. · Food Hydrocolloids · 75
Identification and molecular docking of novel α-glucosidase inhibitory peptides from hydrolysates of Binglangjiang buffalo casein
2022 · Qiong Zhao, Guangqiang Wei, et al. · LWT · 70
PDF
Identification, structural characterization, and molecular dynamic simulation of ACE inhibitory peptides in whey hydrolysates from Chinese Rushan cheese by-product
2024 · Guangqiang Wei, Teng Wang, et al. · Food Chemistry X · 52
Discovery of specific antioxidant peptide from Chinese Dahe black pig and hybrid pig dry-cured hams based on peptidomics strategy
2023 · Guangqiang Wei, Xiang Li, et al. · Food Research International · 44
Integrated metabolomics and peptidomics to delineate characteristic metabolites in milk fermented with novel Lactiplantibacillus plantarum L3
2023 · Teng Wang, Guangqiang Wei, et al. · Food Chemistry X · 35
Simulated in vitro gastrointestinal digestion of traditional Chinese Rushan and Naizha cheese: Peptidome profiles and bioactivity elucidation
2021 · Yanan Shi, Guangqiang Wei, et al. · Food Research International · 35
Identification and molecular mechanism of novel bifunctional peptides from Duroc × (Landrace × Yorkshire) pig dry-cured ham: A peptidomics and in silico analysis
2024 · Daodian Wang, Guangqiang Wei, et al. · Food Research International · 34
Insights into free fatty acid profiles and oxidation on the development of characteristic volatile compounds in dry-cured ham from Dahe black and hybrid pigs
2023 · Guangqiang Wei, Xiang Li, et al. · LWT · 30
A novel milk-derived peptide effectively inhibits Staphylococcus aureus: Interferes with cell wall synthesis, peptidoglycan biosynthesis disruption reaction mechanism, and its application in real milk system
2022 · Yanan Shi, Yufang Li, et al. · Food Control · 30
Identification and characterization of novel antioxidant peptides from Yunnan dry-cured beef: A combined in silico and in vitro study
2025 · Daodian Wang, Ziqi Xu, et al. · Food Chemistry · 28
Probiotic potential and safety properties of Limosilactobacillus fermentum A51 with high exopolysaccharide production
2025 · Guangqiang Wei, Daodian Wang, et al. · Frontiers in Microbiology · 28
PDF
Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technology
2022 · Guangqiang Wei, Daodian Wang, et al. · Food Research International · 28
Antimicrobial Peptide BCp12 Inhibits Staphylococcus aureus Growth by Altering Lysine Malonylation Levels in the Arginine Synthesis Pathway
2021 · Yanan Shi, Yufang Li, et al. · Journal of Agricultural and Food Chemistry · 21
Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing
2023 · Xueting Zhang, Liang Tao, et al. · Critical Reviews in Food Science and Nutrition · 18
Proteomic approach-based comparison of metabolic pathways and functional activities of whey proteins derived from Guishan and Saanen goat milk
2023 · Qiong Zhao, Kunlin Li, et al. · Journal of Dairy Science · 16
PDF
iTRAQ-Based Quantitative Proteomic Analysis of Antibacterial Mechanism of Milk-Derived Peptide BCp12 against Escherichia coli
2022 · Kun Yang, Yanan Shi, et al. · Foods · 16
PDF
Dissecting the High Esterase/Lipase Activity and Probiotic Traits in Lactiplantibacillus plantarum B22: A Genome-Guided Functional Characterization
2025 · Yunmei Chai, Zhenzhu Li, et al. · Foods · 15
Molecular mechanisms of high aldehyde dehydrogenase production for improved beany flavour regulated by the LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum A119
2024 · Yunmei Chai, Chengmeng Zi, et al. · LWT · 15
Quality evaluation of low-fat buffalo milk yogurt using ultrasound combined with microbial transglutaminase treatment
2025 · Ling Li, Guoguo Yang, et al. · International Journal of Biological Macromolecules · 14
Proteomics analysis of the bio-functions of Dregea sinensis stems provides insights regarding milk-clotting enzyme
2021 · Qiong Zhao, Cunchao Zhao, et al. · Food Research International · 13
Identification and molecular mechanism of novel antioxidant peptides from milk tofu cheese: Peptidomics, molecular dynamics, and cell experiments
2025 · Yuzhu Wang, Ziqi Xu, et al. · Food Chemistry · 12
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22
2025 · Yunmei Chai, Zhenzhu Li, et al. · Food Research International · 11
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
2025 · Yunmei Chai, Zhenzhu Li, et al. · Food Chemistry · 10
Insights into the effect of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces
2024 · Guangqiang Wei, Jifang Tao, et al. · Journal of Dairy Science · 10
Works count: 53
Citation count: 881
H-index: 16
I10-index: 25
Year
Topic
Type