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Shuying Li

Observed names: Li Shuying, Shu-Ying Li, Shu-ying Li, ShuYing Li, Shuying LI
Observed institutions: Hebei Agricultural University, University of Minnesota, Army Medical University, Second Military Medical University, Zhengzhou University of Light Industry, Dalian University, Institute of Food Science and Technology, Anhui Academy of Agricultural Sciences, Institute of Agro-Products Processing Science and Technology, Ministry of Health and Welfare, Liaoning Academy of Agricultural Sciences, Chinese Academy of Agricultural Sciences, Biotechnology Research Institute
ORCID: 0000-0002-0069-6971
Observed ORCID: 0000-0002-0069-6971
OpenAlex ID: A5101462178
Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
2021 · Yaxin Gao, Lizhen Hou, et al. · Foods · 110
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The role of gibberellins in the mitigation of chilling injury in cherry tomato (Solanum lycopersicum L.) fruit
2014 · Yang Ding, Jiping Sheng, et al. · Postharvest Biology and Technology · 110
Trichloroethylene oxidation by toluene dioxygenase
1992 · Li Shuying, Lawrence P. Wackett · Biochemical and Biophysical Research Communications · 80
Recent Advances in Microbial Synthesis of Poly-γ-Glutamic Acid: A Review
2022 · Danfeng Li, Lizhen Hou, et al. · Foods · 72
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High internal phase emulsions stabilized solely by soy protein isolate
2021 · Yongquan Wang, Bei Fan, et al. · Journal of Food Engineering · 60
Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
2024 · Yaxin Gao, Miao Hu, et al. · Food Chemistry · 56
Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review
2022 · Danfeng Li, Lizhen Hou, et al. · Foods · 49
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1H NMR-based chemometric metabolomics characterization of soymilk fermented by Bacillus subtilis BSNK-5
2020 · Ya Xin Gao, Bin Xu, et al. · Food Research International · 42
The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase
2023 · Danfeng Li, Miao Hu, et al. · Food Chemistry · 40
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties
2025 · Weimin Meng, Miao Hu, et al. · Food Chemistry · 39
Metabolomics analysis of soymilk fermented by Bacillus subtilis BSNK-5 based on UHPLC-Triple-TOF-MS/MS
2022 · Yaxin Gao, Danfeng Li, et al. · LWT · 36
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An ethanol-tolerant recombinant Escherichia coli expressing Zymomonas mobilis pdc and adhB genes for enhanced ethanol production from xylose
2007 · Zhanchao Wang, Ming Chen, et al. · Biotechnology Letters · 33
Optimization of Flavonoid Extraction from Xanthoceras sorbifolia Bunge Flowers, and the Antioxidant and Antibacterial Capacity of the Extract
2021 · Henghui Zhang, Xiaoli Wang, et al. · Molecules · 27
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Chitosan–Alginate Microcapsules for Oral Delivery of Egg Yolk Immunoglobulin (IgY): Effects of Chitosan Concentration
2009 · Xiao-Yu Li, Li-Ji Jin, et al. · Applied Biochemistry and Biotechnology · 24
CRISPR/Cas9-based iterative multi-copy integration for improved metabolite yields in Saccharomyces cerevisiae
2025 · Ximei Chen, Chenyang Li, et al. · Synthetic and Systems Biotechnology · 21
Optimization of Sporulation Conditions for Bacillus subtilis BSNK-5
2022 · Zhiliang Tian, Lizhen Hou, et al. · Processes · 20
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High-throughput sequencing–based analysis of the intestinal microbiota of broiler chickens fed with compound small peptides of Chinese medicine
2020 · YuQing Cui, Chao Han, et al. · Poultry Science · 20
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Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compounds
2025 · Miao Hu, Yaxin Gao, et al. · Food Research International · 17
Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism
2024 · Shuying Li, Miao Hu, et al. · Food Chemistry X · 14
Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk
2024 · Miao Hu, Jiao Wang, et al. · Foods · 13
Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization
2025 · Zhengyang Cheng, Caili Zhang, et al. · Food Frontiers · 12
Effects of Pure and Mixed Koji Cultures withSaccharomyces cerevisiaeon Apple Homogenate Cider Fermentation
2015 · Shuying Li, Ying Nie, et al. · Journal of Food Processing and Preservation · 12
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Effect of Soy Protein Products on Growth and Metabolism of Bacillus subtilis, Streptococcus lactis, and Streptomyces clavuligerus
2024 · Wei Wen, Miao Hu, et al. · Foods · 11
Effect of Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33 co-fermentation on quality characteristics of red sour soup
2025 · Pengfei Zhang, Miao Hu, et al. · Food Chemistry · 9
Gut microbiota modulation: a narrative review on a novel strategy for prevention and alleviation of ovarian aging
2024 · Wei Lyu, De-Feng Li, et al. · Critical Reviews in Food Science and Nutrition · 9
Works count: 43
Citation count: 981
H-index: 17
I10-index: 23
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