| Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18 Y Xiao, G Xing, X Rui, W Li, X Chen, M Jiang, M Dong Journal of functional foods 10, 210-222, 2014 | 189 | 2014 |
| Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour Y Xiao, G Xing, X Rui, W Li, X Chen, M Jiang, M Dong LWT-Food Science and Technology 63 (2), 1317-1324, 2015 | 89 | 2015 |
| Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains C Tu, F Azi, J Huang, X Xu, G Xing, M Dong Lwt 113, 108258, 2019 | 78 | 2019 |
| Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains X Rui, J Huang, G Xing, Q Zhang, W Li, M Dong Lwt 99, 156-165, 2019 | 64 | 2019 |
| Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.) Y Xiao, X Rui, G Xing, H Wu, W Li, X Chen, M Jiang, M Dong Journal of Functional Foods 16, 58-73, 2015 | 61 | 2015 |
| Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk Z Huang, L Huang, G Xing, X Xu, C Tu, M Dong Foods 9 (3), 299, 2020 | 53 | 2020 |
| Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporus RT‐3 and Actinomucor elegans DCY‐1 L Huang, C Wang, Y Zhang, X Chen, Z Huang, G Xing, M Dong International Journal of Food Science & Technology 54 (5), 1836-1848, 2019 | 41 | 2019 |
| Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion X Rui, G Xing, Q Zhang, F Zare, W Li, M Dong Innovative Food Science & Emerging Technologies 38, 155-159, 2016 | 39 | 2016 |
| Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion G Xing, X Rui, D Wang, M Liu, X Chen, M Dong Journal of Agricultural and Food Chemistry 65 (50), 11125-11132, 2017 | 37 | 2017 |
| Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu G Xing, CVL Giosafatto, X Rui, M Dong, L Mariniello Journal of Functional Foods 53, 292-298, 2019 | 36 | 2019 |
| Gelling behavior of bio-tofu coagulated by microbial transglutaminase combined with lactic acid bacteria G Xing, CVL Giosafatto, A Carpentieri, R Pasquino, M Dong, L Mariniello Food Research International 134, 109200, 2020 | 34 | 2020 |
| In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase G Xing, X Rui, M Jiang, Y Xiao, Y Guan, D Wang, M Dong PeerJ 4, e2754, 2016 | 26 | 2016 |
| Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans Y Guan, J Wang, J Wu, L Wang, X Rui, G Xing, M Dong CyTA-Journal of Food 15 (1), 155-163, 2017 | 20 | 2017 |
| Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture G Xing, CVL Giosafatto, A Fusco, M Dong, L Mariniello LWT 143, 111178, 2021 | 11 | 2021 |
| Effect of transglutaminase pre-crosslinking treatment incorporated with glucono-δ-lactone on the physicochemical and digestive properties of tofu T Hui, G Xing Polymers 14 (12), 2364, 2022 | 7 | 2022 |
| Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation Z Huang, G Xing, C Tu, X Rui, M Dong International Journal of Food Science & Technology 55 (6), 2541-2550, 2020 | 5 | 2020 |
| Effect of transglutaminase crosslinking on the protein structure and potential allergenicity of dual-protein system, with a focus on β-conglycinin Y Shi, T Tang, T Hui, Y Chang, X Chen, G Xing LWT 188, 115417, 2023 | 4 | 2023 |
| Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria T Hui, T Tang, X Gu, Z Yuan, G Xing Molecules 27 (19), 6202, 2022 | 2 | 2022 |
| Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin G Xing, S Yang, J Liu, L Huang, M Zheng International Journal of Food Science & Technology 59 (4), 2707-2715, 2024 | 1 | 2024 |
| A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase T Tang, Y Shi, S Yang, J Li, J Chen, X Wu, G Xing International Journal of Food Science & Technology 58 (9), 4666-4674, 2023 | 1 | 2023 |
Yu XiaoHunan Agricultural University在 hunau.edu.cn 的电子邮件经过验证
