Author

Shujuan Yang

Institution: Henan Agricultural University

Observed institutions: Inner Mongolia Agricultural University, Ministry of Agriculture and Rural Affairs, Henan Agricultural University

ORCID: 0000-0002-8494-1128

Observed ORCID: 0000-0002-8494-1128

OpenAlex ID: A5089335605

The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem

2023 · Shujuan Yang, Mei Bai, et al. · Critical Reviews in Food Science and Nutrition · 83

Fermentation characteristics of Lactobacillus delbrueckii subsp. bulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability

2024 · Mei Bai, Shujuan Yang, et al. · LWT · 35

Predicting Lactobacillus delbrueckii subsp. bulgaricus-Streptococcus thermophilus interactions based on a highly accurate semi-supervised learning method

2024 · Shujuan Yang, Mei Bai, et al. · Science China Life Sciences · 23

The interaction between Lactobacillus delbrueckii ssp. bulgaricus M-58 and Streptococcus thermophilus S10 can enhance the texture and flavor profile of fermented milk: Insights from metabolomics analysis

2024 · Shujuan Yang, Qian Zhao, et al. · Journal of Dairy Science · 20

Complete genome sequence of Lactiplantibacillus plantarum ST, a potential probiotic strain with antibacterial properties

2022 · Shujuan Yang, Chenglin Deng, et al. · Journal of Animal Science and Technology · 16

Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology

2022 · Shujuan Yang, Weicheng Li, et al. · Food Bioengineering · 13

Corrigendum to “Fermentation characteristics of Lactobacillus delbrueckii subsp. bulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability”[LWT, (208), article 116716]

2024 · Mei Bai, Shujuan Yang, et al. · LWT · 1

Effects of corn microporous starch with varying enzymatic hydrolysis times on the quality characteristics of frozen dough

2026 · Ziwei Zhang, Huanhuan Yuan, et al. · LWT

Works count: 8

Citation count: 191

H-index: 6

I10-index: 6