Author

Weiming Shuang

Observed names: Shuang, Weiming, Weiming SHUANG

Institution: Southwest Minzu University

Observed institution: Southwest Minzu University

ORCID: 0009-0008-1975-6824

Observed ORCID: 0009-0008-1975-6824

OpenAlex ID: A5116501190

Lactobacillus fermentum 166, Derived from Yak Yogurt from Tibetan Areas of Sichuan, Improves High-Fat-Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Liver- and Gut-Related Pathways

2025 · Shiqi Zhang, Limei Xu, et al. · Foods · 5

Screening, Safety Assessment, and Process Optimization of Lactic Acid Bacteria from Traditional Yak Yogurt as Adjunct Cultures

2026 · Weiming Shuang, Xiaodong Zeng, et al. · Microorganisms · 1

Changes in Quality and Lipid Oxidation of High-conversion Conjugated Linoleic Acid Lactic Acid Bacteria-fermented Yak Emmental Cheese

2026 · Luo TIAN, Xiangyu WANG, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Supplemental material for: Limosilactobacillus fermentum 270 as an adjunct in yak-milk Gouda cheese: Effects on microstructure, microbial succession, and flavor metabolome

2026 · Shuang, Weiming, Li, Jing, et al. · Mendeley Data

Screening of High-yield Exopolysaccharide-producing Lactic Acid Bacteria from Yak Fermented Milk and Structural Characterization and in Vitro Bioactivity Analysis of Polysaccharides

2026 · Jing LI, Xiangyu WANG, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Works count: 5

Citation count: 6

H-index: 1

I10-index: