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Author

Jingyi Guo

Observed name: J Guo
ORCID: 0009-0006-2101-0779
Observed ORCID: 0009-0006-2101-0779
OpenAlex ID: A5101710337
Effect of different hydrocolloids on the physicochemical, printing, and digestion properties of 3D printed purple sweet potato
2023 · Hong Hu, Jingyi Guo, et al. · Food Hydrocolloids · 45
A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends
2025 · Yiwen Chen, Yue Hu, et al. · Critical Reviews in Food Science and Nutrition · 12
The effect of co-fermentation of Lactobacillus paracasei subsp. paracasei and Streptococcus thermophilus on functional components, aroma compounds and non-volatile metabolites in ‘Summer Black’ grape juice
2025 · Yiwen Chen, Yongkang Li, et al. · LWT · 7
Bifidobacterium as an oral delivery carrier of oxyntomodulin for obesity therapy: inhibitory effects on food intake and bodyweight in overweight mice
2010 · R T Long, W S Zeng, et al. · Obesity and metabolism · 1
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The effects of different lactic acid bacteria fermentation and in vitro digestion on the physicochemical properties, bioactive substances, antioxidant capacity, and volatile organic compounds of walnut milk
2026 · Yongkang Li, Yue Hu, et al. · Future Foods
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The effects of different lactic acid bacteria fermentation and in vitro digestion on the physicochemical properties, bioactive substances, antioxidant capacity, and volatile organic compounds of walnut milk
2026 · Feifei Gao, Yongkang Li, et al. · SSRN Electronic Journal
The Effect of Co-Fermentation of Lactobacillus Paracasei and Streptococcus Thermophilus on Functional Components, Aroma Compounds and Non-Volatile Metabolites in ‘Summer Black’ Grape Juice
2025 · Yiwen Chen, Yongkang Li, et al. · SSRN Electronic Journal
Works count: 7
Citation count: 65
H-index: 3
I10-index: 2
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