| Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of … Y Wu, S Li, Y Tao, D Li, Y Han, PL Show, G Wen, J Zhou Food Chemistry 348, 129083, 2021 | 181 | 2021 |
| Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive … Y Tao, P Wang, J Wang, Y Wu, Y Han, J Zhou Powder technology 311, 77-87, 2017 | 120 | 2017 |
| In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota … Y Wu, Y Han, Y Tao, D Li, G Xie, PL Show, SY Lee Food research international 132, 109098, 2020 | 103 | 2020 |
| Insight into mass transfer during ultrasound-enhanced adsorption/desorption of blueberry anthocyanins on macroporous resins by numerical simulation considering ultrasonic … Y Tao, Y Wu, Y Han, F Chemat, D Li, PL Show Chemical Engineering Journal 380, 122530, 2020 | 87 | 2020 |
| Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins Y Wu, Y Han, Y Tao, S Fan, DT Chu, X Ye, M Ye, G Xie Ultrasonics Sonochemistry 48, 311-320, 2018 | 85 | 2018 |
| Preparation, partial characterization and biological activity of exopolysaccharides produced from Lactobacillus fermentum S1 K Wang, M Niu, D Song, X Song, J Zhao, Y Wu, B Lu, G Niu Journal of bioscience and bioengineering 129 (2), 206-214, 2020 | 79 | 2020 |
| Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces Y Tao, Y Wu, J Yang, N Jiang, Q Wang, DT Chu, Y Han, J Zhou Powder Technology 323, 208-218, 2018 | 59 | 2018 |
| Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth … J Yang, Y Sun, T Gao, Y Wu, H Sun, Q Zhu, C Liu, C Zhou, Y Han, Y Tao Frontiers in nutrition 9, 833906, 2022 | 43 | 2022 |
| Combined ANFIS and numerical methods to simulate ultrasound-assisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition Y Tao, Y Wang, M Pan, S Zhong, Y Wu, R Yang, Y Han, J Zhou Separation and Purification Technology 178, 178-188, 2017 | 42 | 2017 |
| Ultrasonic processing of food waste to generate value-added products Y Wu, S Yao, BA Narale, A Shanmugam, S Mettu, M Ashokkumar Foods 11 (14), 2035, 2022 | 32 | 2022 |
| Mechanism of low-frequency and high-frequency ultrasound-induced inactivation of soy trypsin inhibitors Y Wu, W Li, GJO Martin, M Ashokkumar Food Chemistry 360, 130057, 2021 | 29 | 2021 |
| The impact of high-intensity ultrasound-assisted extraction on the structural and functional properties of hempseed protein isolate (HPI) S Yao, W Li, Y Wu, GJO Martin, M Ashokkumar Foods 12 (2), 348, 2023 | 26 | 2023 |
| Advanced lipidomics in the modern meat industry: Quality traceability, processing requirement, and health concerns C Li, B Ozturk-Kerimoglu, L He, M Zhang, J Pan, Y Liu, Y Zhang, S Huang, ... Frontiers in Nutrition 9, 925846, 2022 | 17 | 2022 |
| Hydrodynamic cavitation: a novel non-thermal liquid food processing technology X Sun, W You, Y Wu, Y Tao, JY Yoon, X Zhang, X Xuan Frontiers in Nutrition 9, 843808, 2022 | 17 | 2022 |
| Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on … W Gong, D Li, Y Wu, S Manickam, X Sun, Y Han, Y Tao, X Liu Ultrasonics Sonochemistry 80, 105788, 2021 | 12 | 2021 |
| Ultrasound-enhanced adsorption of amino acids from aqueous solution onto macroporous resins for green separation: Mass transfer mechanism and acoustic cavitation properties Y Wu, J Mondal, Y Tao, GJO Martin, M Ashokkumar Separation and Purification Technology 330, 125368, 2024 | 11 | 2024 |
| Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh K Wang, Y Gao, J Zhao, Y Wu, J Sun, G Niu, F Zuo, X Zheng Frontiers in Nutrition 9, 1017765, 2022 | 11 | 2022 |
| Turbulence-dependent reversible liquid-gel transition of micellar casein-stabilised emulsions W Li, Y Wu, GJO Martin, M Ashokkumar Food Hydrocolloids 131, 107819, 2022 | 7 | 2022 |
| Kinetic and mechanistic study of ultrasonic inactivation of Kunitz (KTI) and Bowman-Birk (BBI) inhibitors in relation to process-relevant parameters Y Wu, W Li, E Colombo, GJO Martin, M Ashokkumar Food Chemistry 401, 134129, 2023 | 4 | 2023 |
| Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity J Yang, T Gao, Q Wang, J Xu, F Zhou, Y Ding, H Du, S Pan, Y Tao, Y Wu Ultrasonics Sonochemistry 102, 106727, 2024 | 3 | 2024 |
DanDan LiJiangnan University在 purdue.edu 的电子邮件经过验证
