| Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry J Wang, Z Huang, Q Jiang, H Roubík, Q Xu, A Gharsallaoui, M Cai, ... Trends in Food Science & Technology 138, 628-644, 2023 | 17 | 2023 |
| Solid-state fermentation of soybean meal with edible mushroom mycelium to improve its nutritional, antioxidant capacities and physicochemical properties J Wang, Q Jiang, Z Huang, Y Wang, H Roubik, K Yang, M Cai, P Sun Fermentation 9 (4), 322, 2023 | 14 | 2023 |
| Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides J Wang, Q Jiang, Z Huang, AH Muhammad, A Gharsallaoui, M Cai, ... Food Hydrocolloids 153, 109942, 2024 | 8 | 2024 |
| Highly sensitive liquid chromatographic method combined with online ion suppression to remove interfering anions and mass spectrometry for impurity profiling of paromomycin sulfate Z Chen, X Zhu, Y Geng, Z Huang, E Adams, D Chen, S Tang, Y Yin, ... Journal of Separation Science 46 (10), 2201012, 2023 | 2 | 2023 |
| Preparation and characterization of octenyl succinic anhydride nano starch from tiger nut meals J Wang, R Zhang, Z Huang, M Cai, W Lou, Y Wang, A Gharsallaoui, ... Food Quality and Safety 7, fyad030, 2023 | 2 | 2023 |
| Advantages of hydroxyl radical water treatment for the fruits and vegetables preservation Z Huang, J Wang, H Cheng, J Yu, M Cai LWT, 115106, 2023 | | 2023 |
